Hi All,
Does anyone have experience doing beef jerky in an Amerique (SM066)? I've never tried it but want to, although I know the Amerique's reputation (and my own experience) for being an very moist environment for smoking. For most things, (pork butt, brisket, etc) this is a good thing. For jerky, I'm thinking not so much. Any specific experience and tips welcome. Need this for Christmas gifts!! Merry Christmas!
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I did a search:
Thanks for that, Dave. lots of stuff to read, I think the lesson for my SM066 is opening the door periodically to vent moisture. With my old, cheap Sausagemaker smoker, I made really good sausage and jerky without that. I'm unhappy that that arena of smoking that I enjoyed so much is now such a pain with the smoker I also love. Bummer.
You are welcome Jay. A cheap computer fan set atop the smoke hole could help with moisture removal. A couple of companies sell similar as a jerky dryer.
Dave, do you know of a link for the "GLH Method" for jerky on this forum? I see lots of references, but can't find the original post.
Jay - I got bleary eyed search the jerky forums. I found what I believe was the GLH method IF GLH is a former member 2006/07 time frame. From what I gather 180 degrees, a couple ounces of wood, 3 hours and no door opening. When I have time I will try to link to it. Read so many posts I forgot the one where the 'former member' answered a couple of questions . Wish I was a little more attentive when prowling around old posts.
Wow, above and beyond, Dave! Thanks. Coincidentally, I recently remembered that GLH was the source of a pastrami recipe I've been using for years.
I hope it helps Jay.
