I did 10-pounds of Venison using Lem's Cracked Pepper on 5-pounds and Lem's Hot on the other 5. I wanted to un in the Bradley for an hour at 120, then roll smoke at 135 for 3 hours then up to 160 to finish but without a cold smoke adapter my temps were 160 to start. After the first hour I put on 3-hours of hickory and was checking every hour or so when I received a call from a dear friend from Venezuela who was in town and wanted to meet for a scotch..so moved all the meat to the dehydrator and tried to set up a lamp timer to give it 2 more hours...well when I got home 4 hours later it was still running. It actually did not turn out too bad, a little drier that I would like but still bends and not break. The taste is good but I will add some heat to the hot next time and more pepper to the cracked pepper. Also, ordered a cold smoke adapter this morning....
In the smoker
Finished
Vacuum Packed
