I make jerky every so often...slice the meat thin, marinate in soy sauce and what ever you like..I like black pepper and use lots of that..sometimes sweet..I will add brown sugar or maple syrup..usually let it soak for 2 hours..I then soke it with hickory for usually 2 hours and then I finish it in the dehydrator..I prefer cold smoke..my smoker sets off on the side of my grill and piped in..(I use a short 2 drawer file cabinet with a 3" elbow on top piped into my grill..I start the wood smoking in a cast iron frypan in the top drawer) I also do brisket..I put a homemade rub on it and let it soak for 2 days..then cold smoke for 6 hours and then put it on a broiler pan fat side up, cover loosely with aluminum foil, and put in the oven for 16 hours at 210� or 220�. Be careful what wood you use..some can be very pungent like apple.....I do prefer hickory usually! Good Luck..you will enjoy as you learn!
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Today's Featured Article - Farming Never Left My Blood - by Stan Gordon. I was born in 1947 youngest of ten of a working farm. Our farm was located in Saskatchewan near Saskatoon. We had a mixed farm consisting of grain and dairy all done with old machinery and by hand. My dad had a tractor, a Farmall A which was used mostly to run the thrashing machine, a seed drill and for plowing. I remember locals used to help each other and threshing was done from daylight to after dark, one farm to another until all farms were done.
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