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smoking beef jerky today


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marinated last night for about a 12 hour soak.  just basic stuff. worchestshire, garlic, brown sugar, red pepper flakes, and a splash of soy sauce. i cut the slices while the meat was still partially frozen, much easier to slice with a knife and get thin slices. 

im not exactly smoking the jerky, just using the heat from my offset to dehydrate the meat. im using a baseball size mound of lump charcoal. vents are fully open so i dont get dirty smoke. theres no visible smoke coming from my chimney, just heat waves. temp is holding well. just under 150. but i will allow it to go up to 150. nothing higher. 




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