Jerky

Discussion in 'Making Jerky' started by dog1234, Dec 28, 2013.

  1. dog1234

    dog1234 Smoke Blower

    Hi team,

    I recieved a LEM jerky gun for x-mas. I have a few questions.

    Can I smoke it in my home made stick smoker?

    At what temp?

    How do I know when its done?

    For beef what part of the animal is best?

    Rate of cure#1?

    I have read several threads and it seems like 1tbs per 5lbs of ground meat?3
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Don't forget the salt.... in some form... and other seasonings..... and if you are starting out curing... I suggest you get a grams scale... just for added safety reasons and accurate weighing... You can use it for seasonings as well for developing recipes that you can duplicate well.....

    Dave
     
  3. dog1234

    dog1234 Smoke Blower

    Thanks Dave,

    I will start off with a seasoning pack that came with the unit. It has cure in it already. I will need more help as this journey moves foreword.
     
    Last edited: Dec 28, 2013
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    OK.... don't forget the pics.... Dave
     

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