Hooked on HuntingPa
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Join Date: Jul 2010
Location: PA Dutch Country
I tried smoked jerky with a borrowed bradley electric years ago..that was mess because it didn't have a proper temp feedback loop, just a dial setting, so outside it was hard to keep the temp proper in the cold and wind. It never tasted great, and those wood pucks were pricey, too. A few years back I got a 10 rack dehydrator and I use that for jerky on the kitchen table, 3-4 lbs of 1/8" thick at a time, after a 1-2 day marinate. That meat gets presliced when fresh and then frozen in 3-4 lb packs. I have a spicy honey one we really like.
I've never used a gas grill much, use charcoal in the summer, but have considered trying gas for smoking since my brother has a few, and at least one with a smoker box. Just hasn't happened. The ring bologna I've actually been doing in the kitchen convection oven and it comes out amazingly well with just liquid smoke, in about 3-4 hours to reach 155f.