John-Edmonton
Silver Member
- Mar 21, 2005
- 4,400
- 3,951
- Detector(s) used
- Garrett- Master Hunter CX,Infinium, 1350, 2500, ACE 150-water converted 250, GTA 500,1500 Scorpion, AT Pro
Smoked cheese is very tasty!
You can also smoke your meat after marinating it. Leave it in the smoker until 1-2 batches of wood have been consumed, then dry it in your oven, as the temperature in the box will not be warm enough to safely dry the meat. Hang your meat on the racks, not touching each other. Set the temp to about 130F, and keep the door open slightly. Cooking time will depend on the thickness of the meat. I usually slice mine a little thicker then 1/8". The meat will be ready when it bends, and just starts to show signs of splitting.