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<blockquote data-quote="Colonel Angus" data-source="post: 168705" data-attributes="member: 351"><p>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.</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="Colonel Angus, post: 168705, member: 351"] 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. [/QUOTE]
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