Well just cut a moose roast for jerky used hi mountian pepper cure hope it turns out not sure how long to smoke it for we have a 6 rack digital never used it its all new to use please help also we live where its cold in northern bc canada
Quote from: brian57 on December 17, 2010, 09:38:55 AM
Well just cut a moose roast for jerky used hi mountian pepper cure hope it turns out not sure how long to smoke it for we have a 6 rack digital never used it its all new to use please help also we live where its cold in northern bc canada
You will want to start the 6 rack around 150-160* Is your smoke in the elements or in an enclosed area?
on a covered deck so it is out side
Cook/dry at 200 for 6-7 hours.
Quote from: brian57 on December 17, 2010, 09:38:55 AM
we live where its cold in northern bc canada
Hey Brian, where do you live? I am also in northern BC. (Fort St.John area) Over Christmas, i smoked some peanuts and my smoker would reach 250 degrees while sitting on my deck at -23 Degrees C. Got a batch of jerky in it as we speak!
At a smoker temp of 200 you're cooking the jerky rather than drying it. NePaS set you right at 150-160. After a couple of hours or so bump it up to 170. Not saying there is anything wrong with cooking jerky rather than drying it. Just saying there are two different techniques.