Sliced a venison tender loin into 1/8" thick pieces and it's marinading in the Soy Vay Veri Veri with some cayenne... As we speak.... 2 -2 1/2 hours of hickory in the morning then another few hours to dry it out more and it'll be ready in time for some football tomorrow night !!
Think i should do an hour or so before starting the smoke ??
Can't wait.... Pics to come.
Don't rinse the soy vay off !! After soaking, pat dry with paper towels! fan dry for a couple hours until tacky or you get a pelicle. Then introduce smoke and your drying procedure.
I have found if you have a very liquidy substance on meat while you smoke it, it will absorb the creosote from the smoke and tast like sheets.
Pellicans are cool ;D
Will be watching
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Looking forward to the pix