|
S.E. Nebr. | I slice it up about 1/8" flat slices. Have a couple seasonings I use after I put on the seasonings I sprinkle on a little brown sugar and soak it up with beer. Do this on both sides. Set my smoker at 165. After 4 hours up the temp to 180 for a hour. Vac up the slices when done put in freezer. Take out next day leave what I want to eat at room temps. Have a plastic container to put in. Eating some now. Going to do some deer jerky next week for my neighbor. | |
|
pork jerky
