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Thread: Looking for smoker do's and dont's...

  1. #1
    Member JeepGirl's Avatar
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    Sep 2012
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    Looking for smoker do's and dont's...

    I just bought an ele smoker over the weekend....I have Jerky marinating...one back strap wrapped in bacon...also 1 deer summer sausage roll... Im ready to start up the smoker was wondering...

    how high should the temp be for the jerky so it's not dried out but nice and chewy and for how long...
    I don't care who you are, but when your in the woods and it turns pitch black, your mind can really play tricks on you expecially when you don't know the woods. :001_07:

  2. #2
    Member JeepGirl's Avatar
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    Sep 2012
    Location
    Columbiana County, Ohio
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    Here is what I have so far, summer sausage roll & inner strap wrapped in bacon on top shelf...
    and jerky strips on other 2 racks fingers crossed I am doing this right...
    wood chips & a bottle of beer in bottom pans...low heat about 170 degrees checking every 2 hours

    any suggestions will be helpful or more recipies...



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    I don't care who you are, but when your in the woods and it turns pitch black, your mind can really play tricks on you expecially when you don't know the woods. :001_07:

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