Quote:
Originally Posted by GolfNut
Jerky, cheese, belly bacon, back bacon, buckboard bacon, Lox, etc. If it can be smoked, I'm messin around with it! 
I use a 24" Smoke Vault inside a small shed so I can hot and cold smoke as needed. Finally was able to replace the propane line, so I'm back at it again.
Here's 20 lbs of "Beer Jerky" hanging with room for another 15 or so.  I wait for really good meat sales.
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AWESOME set up!
A lot a' commercial beef jerky (even well established brands) use sugars in the curing of the beef, that's why I prefer the hot pepper variety.
Do you use anything special when smoking?