I tried to do a search on Jerky and came up with 70+ but none seemed to adddress my question. I'm looking for a concoction to rock the world. What type of beef?... marinade?... smoke? I've always made jerky in my american harvester dehydrator before. I'd like to cut, marinade, and smoke in my CS then transfer to the dehydrator to finish. I want to make it hot (spicey) and rememorable. I have a block party this week, ribs and carnitas are a given...just want to throw out 10-20 lbs of jerky. Any ideas?
Original Post
I don't see the need to finish jerky in your dehydrator. I haven't had any problem making excellent jerky, deer and beef, in my smokette. I use Hi-Mountain original cure and seasoning mix. Just follow the instructions to the word. Sometimes I add a little extra hot pepper dust. I put on jerky rods and hang on the highest rack. Set the temp. on 200 with alot of wood for 4 - 6 hours. the last beef I did was 3 pounds for 4 hours. The last deer was 4 pounds for 5.5 hours. Everyone raves about it. It is plenty dry, maybe too dry for some. I think the lots of wood dries it out better than just using a little. I use some each of muscadine, hickory, red oak, cherry, apple, and mesquite. Probably 8 oz. all together. Hope this helps. 
