Every smokehouse is different, so I should clarify some temp stuff. When doing big batches, the meat will suck up a lot of heat for quite a long time. I try to keep my house temp around 150 ish. As the stuff is getting done and drying out, the house temp will rise. I try to make sure my house temp doesn't get above 200. If you get the moisture in your meat to steam, it will blow up like a balloon and you will have a mess when you are slicing.
That's about all I can say since my house is wood fired. Jerky/beefstick is very forgiving as far as wood goes. I like to use oak or a mixture of oak and apple, where I use only apple for sausage.
That's about all I can say since my house is wood fired. Jerky/beefstick is very forgiving as far as wood goes. I like to use oak or a mixture of oak and apple, where I use only apple for sausage.
