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Thread: Smoked turkey

  1. #31
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    dirtclod the terriaki is good I'm sure, I for some reason just didn't care for it in the jerky. It was okay, but not for me. The other mixes are fantastic though. The Hi Country mixes also come with the pink salt also just like the High Mountain brand does. I don't like mine to be too done either and with the smoker it's pretty hard to overdue it unless you are doing it at the higher heat range. I did mine at about 175 degrees.
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  2. #32
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    Thanks for the heads up on the temp.I would have overcooked mine for sure.Tomorrow is shopping day so hopefully roasts are on sale.Smoker and dogs are getting anxious.

  3. #33
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    6mm finally got around to making jerky.Slow smoked for 4hrs@125'F.Cuban Rub(spicy hot),Carribean Jerked marinade,Stubbs marinade,and liduid smoke salt and pepper.Used hickory chips over lump mesquite charcoal,They all turned out great!Thanks for info on temp..Only one regret liquid smoke on jerky then smoking causes a smoke on smoke taste.(A little strong)

  4. #34
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    Agree.....I have yet to taste a good jerky with any liquid smoke product.

 

 
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