For SmokinOkie: I know this is an old subject; but! I am using "Kevins Jerky Marinade Recipe" and QDoggs Jerky 101 method of smoking in my Smokette. 225 degrees. door open 1 inch for the first 2 hours, then closed for an hour, open for an hour and then closed again for another hour or 2. My last batch came out wet and I blotted the jerky with paper towels, put them in jip lock bags and in a week they had gone bad. What is the best method cooking at 8 hours at 170 deg. or the open-closed door method ? Thanks , Little Art
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