Got a smoker last year, and am going to try and make some venision jerky in it. I got the basics of cutting it into inch strips, However what are some of your receipts, how long and at what temp, and how much smoke do you put on them?
I hate over smoking things and it has way to much smoke....Any input would be great...Thanks
I hate over smoking things and it has way to much smoke....Any input would be great...Thanks