Reply to "GLH method"

Former Member

I believe some of you folks just need to leave the jerky in the smoker longer. 180-200*. If 4 hours don't do it for you, shut the door for another hour or 2. The moisture in the smoker is from the meat itself and will eventually drain out the bottom or go out the top with the hot air. It should not steam or boil at 180-200*. Water boils at 212*. As tigerfan alluded, preheating is essential. Also, the meat should not be wet after curing or when you hang it, but will contain alot of moisture.

9/3/0711:13 PM

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