I recommend you post this in the "
jerky forum".
I recently did my first successful batch of jerky using bottom round cut 1/4 thick - 3#.
Cured with High Mountain Original Blend for 30 hours.
Used the GLH method of smoking jerky - three hours in the smoker at 180˚. Turned out very good. Not too dry, not too moist.
I checked it at the 2.25 hour mark - quickly opened the door, cut a piece in half with good scissors and closed the door.
Every cooker heats differently and everyone's idea of "good jerky" is different but this should get you close.
Do check out the
jerky forum tho.
Hope this helps!
