I am going to make some of my own venison jerky for the first time this year and I have a question for you guys that have been around this a little bit.
First question-What do you use to dehydrate your meat? I was thinking of using a regular barbeque smoker, but I know some people like dehydrators or some say a smoke house is the best way to go. I don't have a smoke house so it will be either a smoker or a dehydrator.
Second question-If you do smoke your jerky, what kind of wood do you like? I have oak, mesquite and pecan readily available here. Or, if I had to, I could buy other types from the store.
So, how do you guys like your jerky?
