Ah, okay. I'm always a little nervous with liquid smoke. Good to know on the double as I also have an electric smoker; however, I have not done jerky on it...well, salmon jerky.The regular jerky is all done in the dehydrator. Some of the key ingredients are molasses, honey, and mesquite liquid smoke.
The double smoked was marinated in the same juice, but smoked and dehydrated in my electric smoker using hickory pellets.
Correct, the darker sauce is the smoked version.
Sounds like a plan for tonight My guts are wrecked from trying to clean off beer shelf space yesterday...I made a dent, but we'll see for how long.The sauce is a bit warm. It shouldn't be painful, and you should be fine. Toss them in the fridge. They aren't fermented, and are not canned. The salt and vinegar content should keep them for a bit, but refrigeration will yield you a longer shelf life. So open them up and try them!