- May 13, 2009
- Austin, TX
Thanks for all the responses.
Yep. I’ve done this, once. Some turned to bacon, but most came out good. Whole muscle jerky. I ran one burner and kept the jerky far side. Mostly use cheap dehydrator as it’s the easiest.Nez,
I know this is out there but I have buddy that makes jerky on gas grill. The temp control is the biggest issue but he claims it can be done by not lighting all the burners based upon some temp testing. You have to keep grill under 180 with range of 160-180..I think. He said once you have the temp control, you can walk away, but not too far..LOL! It might be worth looking into.
ThanksThis is one of my favorite jerky marinades. I’ve messed around with substituting siracha instead of franks and also balsamic vinegar.
sounds tasty, now just need some deerThis is one of my favorite jerky marinades. I’ve messed around with substituting siracha instead of franks and also balsamic vinegar.
I'll settle for spikes or does
Traeger? A friend has one for smoking brisketI second the pellet smoker
I think that will be my next purchase.I second the pellet smoker