do you have any info or tips to making dried beef that needs to be brined and smoked then slowly dried or products that will help

daveomak Dave my plan was to brine,slow smoke to internal temp is at least 165, and then dry in an oven or my smoker till desired doneness A proper brine recipe and length would help

daveomak yes I agree ,I will pat dry and bring to room temp. then apply low heat in smoker to dry before smoking

I cooked chicken breast boneless and skinless wrapped in bacon, seasoned chicken with poultry seasoning wrapped in bacon and seasoned it with poultry seasoning and cooked at 300 in my smoker with a water pan with a mix of 70/30 hickory and apple wood for 1hr 45 min. till temp reached 165
best chicken I ever ate!