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<blockquote data-quote="krhuntin" data-source="post: 146264" data-attributes="member: 1824"><p>I cannot take any credit for the recipe unfortunately as i got pre mixed seasoning from Owens bbq, pre mixed packet of pepper and garlic, and i wanna say i added 4 tablespoons to 6 lbs of meat. Then i shot the jerky right on to the smoker racks, and got to 140 internal temp then i kicked on smoke for about 1 1/2 hours until 155, then shut off heat and smoke and it reached 160 ever so slightly. Just dont add smoke to the jerky early on as liquid pools on top of jerky and if smoke attaches to it i am told it adds a sour taste. I hope this helps. Also used a smoke mix with cherrywood, applewood, and an alderwood.</p></blockquote><p></p>
[QUOTE="krhuntin, post: 146264, member: 1824"] I cannot take any credit for the recipe unfortunately as i got pre mixed seasoning from Owens bbq, pre mixed packet of pepper and garlic, and i wanna say i added 4 tablespoons to 6 lbs of meat. Then i shot the jerky right on to the smoker racks, and got to 140 internal temp then i kicked on smoke for about 1 1/2 hours until 155, then shut off heat and smoke and it reached 160 ever so slightly. Just dont add smoke to the jerky early on as liquid pools on top of jerky and if smoke attaches to it i am told it adds a sour taste. I hope this helps. Also used a smoke mix with cherrywood, applewood, and an alderwood. [/QUOTE]
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