Dusted up the Chili lime and popped in the smoker. Using a lite mix of apple and cherry wood.
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1KykdMtvmjoCfqiQj6rq4TgoJqHGj1ZajQ Unverifiedtheyre gonna slap harder than will smith 🔥🔥
That rub i mixed up is fire. All fresh roasted dried and ground chilis
what chilli's do you use or you switch it up each batch?
Ill say that I use a little hint of roasted serrano in most.
Hour 3. Gonna give these another hour before I pull them. Weather is 85° at 50% humidity.
never used or even irl seen a smoker
does outside humidity affect the smoker?
The goal is make them sweat. So the humidity affects the rate of evaporation. As the outside air temp rises i will also start to drop my set temps to account for the warmer air entering the smoker.
I see i see
how long you been making your own jerky for
What cut of meat do you recommend?
I prefer eye of round. Very lean cut for jerky. Fatty meat doesnt hold up well for preservation.
salt lime rub would do the preservation
The salt in the marinade acts to cure the meat also. Fatty jerky taste no good man.
When “rare jerkies” twonks?