Making beef jerky.

Cold smoke is just when you smoke at a low temp and don't cook the meat.

quote:

---

McCormick's Montreal Steak Seasoning

---

Shites awesome

I know a lot of people that do their deer jerky in the oven...

Simple. Mostly soy sauce and whatever else. Dehydrator. You could smoke for a bit beforehand, but a lot of effort because it will still be good otherwise.

I combined a liquid juice I found at the jerky store next to bass pro with a cure/dry seasoning from cabelias over night. Just before putting in I pour a little honey on top, it gives it a little sweet flaver. I used deer back strap cooked on smoker 175 degrees for 7 hours. I cut the strips a full 1/4 inch thick. When you bend the stips you will see strings of white this tells you when it is done.

Smoking adds smokey flavor. Dehydrating doesn't add that flavor. Just takes the moisture out of the meat

I buy the cure kits from Bass Pro and just make up my own recipe on top of the seasoning that comes with it. Normally I use some variation of:

Worcestershire
Soy/Teryaki
Daddy Hinkel's marinade
Bourbon
Hot Sauce
Liquid Smoke
Chopped Garlic
Lemon Juice

and whatever spices I have in the cabinet

Get top round/under blade chuck or some other lean meat and slice it in to thin strips. Let it sit in the marinade overnight and put it on the dehydrator for 5-6 hours or so. Normally turns out pretty good

I use a dehydrator and usually use a top round cut.

If you don't have a meat slicer, like myself, freeze the cut and that helps to make really thin cuts when you're ready to slice and marinate. I slice mine, then marinate overnight.

Marinate in liquid smoke all day?! That shite is way too strong. I gagged thinking about it