Have made a lot of homemade jerky in a converted wooden chicken coup with a old blazeking wood stove stuffed with a mixture of dry and green California Black Oak. The slow 24 hour smoke at low temp produces a smoky flavorfull jerky. I would brine in Morton's Tender Quick, and a ton of garlic for 24 hours, rinse thoroughly and shake a bunch of pepper on it before smoking. I don't have access that "ole smoker' anymore but do have a 780 Traeger. To be honest the same procedure doesn't come out near as good on the Traeger as it did in the "chicken coup" . Just looking to see what some of you folks use.
Thanks
Thanks
