Reply to "GLH - Your jerky...?"

Former Member

Wheelz, you do it just like the instruction sheet states.

I also use 1/4" and my favorite is the sweet and spicy.

If you set the control on 1 blonde hair less than 200*, go a good 2 hours with the door closed before checking it. My Smokette runs a little cool, your ST might run hot?

I find if I load the woodbox with wood and preheat for 15 minutes or so, I get lots better results. My theory is the beaucoup smoke helps drying. Jerky is great with extra smoke on it.

I also use the SS rods and I try to load the Smokette up full, usually 6 crowded rods hung from the very top.

Yes, I find the longer curing times give lots better flavor. I have let venison and beef stay in the fridge for upwards of 60 hours. I flip the containers daily. (don't know why)

Experiment. (you knew that) You will love the homemade jerky way better than storebought, hide it from the friends and family, and crave it often.

3/28/079:36 PM

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