Jerky Drying System

You haven't been paying attention! There is no need to open the door at all before the jerky is done!

You might as well marinate with ls and use a dehydrator!

Just my opinion. Read the threads below this one.

I've been paying attention. Some open and some do not. I haven't tried any for myself yet. This little device might make life easier for those who feel the need to open the door. I think it gives them a reason to peek.

YamahaYZFR6
Listen to GLH..he knows his Q. There is no need to open the door, trust the smoker! I have done a lot of jerky, GLH style and it always comes out great. Warm up the Cookshack for about 15-30 minutes, put in your jerky, set it at 180*-185* and leave ghe door closed for 3 hours or so. Take it out and let it dry between some paper towels to get all the moisture out. The jerky will be great!

Is keeping the door closed only good for using the Hi Mountain type cure/marinade? I use a liquid marinade so the meat might have alot more added moisture in it even after blotting it dry. Can one keep the door closed to dry it out then? Also, how much wood does one need for jerky since it's so thin?

Thanks,
Rick in CO

Rick -- I don't totally understand your question, but I hope you are using more than LS for your cure. High Mountain actually "cures" the meat for long-term storage. All LS does is add smoke flavor to the meat. You really do need that cure if your jerky hangs around long at all. Be careful!

Yes, much more, Wheelz. I put in TQ and never use liquid smoke, but I'm talking about a soy sauce, worchestershire sauce based marinade that the meat has soaked in before being put in the CS.

Thanks for your input.

Rick in CO

Anybody think that little fan would catch the wood on fire? I think it's possible with the extra air moving through.

I've ben eyeballing that thing for quite a while, I don't think it will start a fire. at least not a big one. but I do think it might help with the drying process. I also wonder if it ( man I hate to bring it up ) wouldent work like jigs moified flu and crisp up the chicken skin? aah What do ya all think?

Wondering if the makers of the Cookshack smokers will introduce a similar product? If they did, I'd probably buy it.