The Golden Lounge

[Jim Bishop]

Since it was my first time doing jerky I just used the brine that Bradley suggest only I added pepper and garlic powder.

http://www.bradleysmoker.com/mesquite-bisquette-recipes.asp#1

Brined it for about 12 hours, dried it overnight, then it was in my Big Chief smoker for about 8 hours, that long because of the outside temp which was about 40F.

Thought I'd made a big mistake using the chunks of deer labelled "stew", lots of connective tissue which I didn't try to clean up, too many pieces, would have taken all day. While it was smoking I tried a few pieces, very tough and meat only got up to internal temp of 120F, so I zapped it in the microwave to bring it up to 160F and magically that broke it down and it's all good.

Bought a Bradley digital smoker yesterday on sale. Friend picked it up for me and is storing it until I get there in March to pick it up.