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smoker

i use my smoker at about 100 degrees for the first few hours then finish it off in the over. theres a world of difference in the taste in smoked jerky and a plain dehydrator or over.....much better in the smoker to me.
 

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I guess I am old fashioned. I prefer a smoker like the Big Chief. It will do about 5 pounds of meat at a time. It gets it hot enough to kill trichinosis found in some wild game but not over heat the jerky. You can play with different wood chips to get some great flavors.
 
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