drying meat in a cookshack oven such as jerky

Thanks for looking in.

Do a search for Jerky and you'll see some of the comments about how to do it, techniques, issues, etc.

Smokin'

Works great, assuming you like smokey jerky (guess some people don't; they probably don't own smokers, either).

Knowing nothing about jerky making, I tried a recipe from the booklet included with my Smokette on some cheap bottom round. With one change, it made jerky about equal to my favorite locker plant's. The recipe said to smoke at 200F for 2 hours - it took more like 4 hours to be dry enough.

Seems like the heat sort of "wrings" a lot of the moisture out of the meat as liquid in the initial cooking. I had around a cup or so of juice in the drip pan. Even when the jerky was done, the oven was still steaming.