I have read several threads on creating beef jerky on my SmokeFire. This is not a recipe thread as I basically copied the basics on the web like using a London Broil, marinade, recipe, etc. I opted to use Smokeboost as others have suggested the whole cook to get around the 170-200 temp for 4-6 hours, however, not many of the threads actually discuss where to store the jerky and dealing with pasteurization. We will see how it turns out.
Like most, my beef jerky will probably be in my belly in around 2 days but keep in fridge or pantry?
Like most, my beef jerky will probably be in my belly in around 2 days but keep in fridge or pantry?
