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 - Tractor Traction - by Chris Pratt. Our first bout with traction problems came when cultivatin with our Massey-Harris Pony. Up till then, this tractor had been running a corn grinder and pulling a trailer. It had new unfilled rear tires and no wheel weights. The garden was already sprouting when we hooked up the mid-mount shovel cultivators to the Pony. The seed bed was soft enough that the rear end would spin and slowly work its way to the downhill side of the gardens slight incline. From this, we learned our lesson sinc
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