"Steve Calvin" > wrote in message
...
> Bob wrote:
>> Anyone have a good recipe / procedure for beef jerky?
>> Thanks
>> Bob-tx
> 2 pounds (about 1 kg) venison or beef sliced 1/8-inch (3 mm) thick
> 2 tablespoons Worcestershire sauce
> 2 tablespoons soy sauce
> 1 tablespoon kosher salt
> 1 teaspoon crushed red pepper
> 2 cloves garlic, crushed
> 1 cup (240 ml) bourbon or 2 cups (480 ml) red wine
> 1 cup (240 ml) water
>
> Marinate overnight in the refrigerator in a non-metal pan, covered. (I use
> a zip-lock bag) Coat with a mixture of 1/2 honey and 1/2 water and hang on
> a rack for 8 hours to dry.
>
> Place in a cold smoker for 12 hours.
>
> Example of a cold smoker:
> http://www.jtbuckonline.com/index.as...ROD&ProdID=182
>
>
>
> --
> Steve

A little cheif aint a cold smoker.
Having said that I have used smokers like this for years. they are great
for Salmon and fish