« Reply #-1 on: September 07, 2014, 05:29:49 PM »
Used LEM Backwoods Cajun seasoning in 5lbs of 99% lean ground turkey and let it ride in the fridge overnight.
Made flat strips on the tray and placed in the Traeger in smoke mode.
About 2 hours into the smoke.
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)