Quote:
Originally Posted by FallAirFever
So I am planing a fathers day filled with lots of smoked meats. I have a pork belly rubbed and going to smoke to try bacon.
Going to smoke a few lbs of chicken breast for a batch of southwest egg rolls.
But the big thing is going to be my first batch of jerky. Its going to be ground jerky. The plan is to mix deer with pork at a ratio of 4-1. Using the Alberta jerky spice blend from ctr. Gonna spread the mix on cookie sheets and toss in the smoker. So how thick should I spread it, how long will it take to cook? Any other suggestion or pointers?
Thanks.
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1/4" @ 185. once you get to the hour and 10 min mark start watching it every couple minutes, this is the sweet period, wait to long its crap, take it out to soon its crap. Only takes a min or two to go either way. FYI this is with muscle meat slices, so I dunno how much different ground meat would be, but I assume it wouldnt be much different for cooking times