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Why would you be putting it in a dehydrator???

That is what the smoker is for as well.

Try this: http://www.lamaine.com/bbq/jerky2.html.

I have tried two different methods on the forum now and this is my preference. I cut my jerky 1/4 inch just like Dave does and it really dehydrates nicely. I use Hi-Mountain products and they have a cure with the spices, so I am not as worried about internal temp. I know that Qdogs/Daves method dehydrates it and it comes out perfectly. If you stick to the 1/8 inch just adjust the cooking times in each step.
I've done the Hi Mountain and my own using TQ. I don't lose sleep over temp cause of the cure. My 1/4" inch thick strips take about 3.5-4 hrs...give or take. So make sure you're checking it sooner like Cal suggests.

I've found my product turns out better smoking at 180-190* all the way vs the 225* I used to do...more drying, less cooking. Cook time extends at the lower smoker temp.
I'm sure there will be flack about wearing the element out, but it just makes since to me that there are limits to an element running all the time. There is also the consideration someone else mentioned of the chips catching fire. Hope no one is offended. Just my thoughts.
quote:
Originally posted by Rocky Creek:
I'm sure there will be flack about wearing the element out, but it just makes since to me that there are limits to an element running all the time. There is also the consideration someone else mentioned of the chips catching fire. Hope no one is offended. Just my thoughts.


Nope no flack here, but I think you're overthinking it. It's made to run. Many CS have run for well over a decade without replacing the element.

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