- Dec 5, 2017
- 79
- 26
Ok, so I am excited about trying this recipe for honey sriracha bacon jerky: http://smokingmeatforums.com/index.php?threads/bacon-jerky.269715/
However, I have a butt in the smoker right now at 250 degrees.
I'm wondering if I can make the jerky at those temps? Or should I wait until the butt is done to start the jerky?
What are some acceptable temps and procedures for making bacon jerky?
However, I have a butt in the smoker right now at 250 degrees.
I'm wondering if I can make the jerky at those temps? Or should I wait until the butt is done to start the jerky?
What are some acceptable temps and procedures for making bacon jerky?