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Jerky help?

Thread in 'Cooking & Recipes' started by HERMET, Apr 2, 2021.

  1. HERMET

    HERMET The Hen that laid the Golden Legos

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    I'm making several batches of jerky this weekend. One is my favorite teriyaki recipe and another is cajun.
    I've only ever used the dyhydiater but I want to try the cajun on the smoker.
    The question is what wood to use? I don't want to overwhelm the seasonings with the wood flavor and I don't want it underwhelming either.
    Thoughts, experiences or suggestions?
     
  2. John5757

    John5757 Patriot Supporter

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    What kind of meat
     
  3. HERMET

    HERMET The Hen that laid the Golden Legos

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  4. John5757

    John5757 Patriot Supporter

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    Maybe some middle of the road stuff like pecan. Or half pecan half mesquite.
     
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  5. jdav

    jdav ODT Junkie!

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    This...
    I ruined $150 worth of meat putting too much & the wrong wood. I overkilles with hickory. Had a guy tell me it works well smoking on the pellet grill. He hangs the meat on kabobs from the spot rod.
     
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  6. Just1more

    Just1more Retiree in training Supporter

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  7. jdav

    jdav ODT Junkie!

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    Where & is is more on the tender side or chewy?
    Wagyu.
     
  8. Just1more

    Just1more Retiree in training Supporter

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  9. HERMET

    HERMET The Hen that laid the Golden Legos

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    That's what I'm afraid of. I not doing anywhere near that quantity but still don't want to ruin it.
     
  10. HERMET

    HERMET The Hen that laid the Golden Legos

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