SC - Jerked Meat

[Philip & Susan Troy]

Caitlin Cheannlaidir wrote:
> 
> When I asked "how long should it take" it wasn't because I wasn't paying
> attention to the question "how do I tell when it's done," but rather,
> because I'm wondering if I need to get up in the middle of the night to
> check on it.  I'm looking for a general ballpark here...
> 
> Thanks.
> 
> --Caitlin Cheannlaidir

My experience has not been with whatever particular recipe you're
working with, but it should take somewhere around eight to twelve, maybe
fourteen hours, depending on thickness and humidity.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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