I make jerky every so often...slice the meat thin, marinate in soy sauce and what ever you like..I like black pepper and use lots of that..sometimes sweet..I will add brown sugar or maple syrup..usually let it soak for 2 hours..I then soke it with hickory for usually 2 hours and then I finish it in the dehydrator..I prefer cold smoke..my smoker sets off on the side of my grill and piped in..(I use a short 2 drawer file cabinet with a 3" elbow on top piped into my grill..I start the wood smoking in a cast iron frypan in the top drawer) I also do brisket..I put a homemade rub on it and let it soak for 2 days..then cold smoke for 6 hours and then put it on a broiler pan fat side up, cover loosely with aluminum foil, and put in the oven for 16 hours at 210° or 220°. Be careful what wood you use..some can be very pungent like apple.....I do prefer hickory usually! Good Luck..you will enjoy as you learn!
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Today's Featured Article - George's Fordson Major - by Anthony West (UK). This is a bit of a technical info to add on to the article about George's Major in the "A Towny Goes Plowing" article. George bought his Major from a an implement sale about 18 years ago for £200.00. There is no known history regarding its origins or what service it had done, but the following work was undertaken by Harold alone to bring it up to show standard. From the engine number, it was found that the major was produced late 19
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