On the SmokeFire. I haven’t done it on the SF before. Used hi country jerky mixture. Mixed seasoning with the cure, a little Worcestershire, and dark beer. Marinated in fridge 24 hours, for first batch. 48 for second. 4 hours at 200, first batch turned out good, second is almost done. 2 trays Cajun seasoning, last tray, today is mesquite.
Sent from my iPhone using
Weber Kettle Club