Skip to main content

Reply to "Struggling with jerky"

Brad6006

Have you checked out Bill Vice from Cookshacks jerky video on utube? I do jerky very similar to his way with a different seasoning blend and cure. I smoke 8-10 pounds every weekend and turns out great. I smoke it at 160 for 2.5 to 3 hours dumping the moisture every half hour or so. Then dry it for 2-3 hours with the door cracked keeping the temp at 160, i have to turn it up to 200 to keep it at 160 with the door open. When it just about where I like it I shut the door turn off the smoker and let it cool down in the smoker for a while, perfect every time!
×
×
×
×