Jerky in the 008

It depends...

It's all about humidity and the thickness of the meat, the type of soak, etc.

The CS's are humid cookers, and depending on your preference, so like to open the door to let some moisture out, others like to let it go for a set time, then check.

Smokin'

Seems to be two popular methods of doing jerky here - Q-dogg and GLH. Both are listed at the very top of the Jerky Forum.

Personally I have had great success with the GLH method (closed door) and it takes less time & tending.

Don't have my notes handy but I believe I smoke 3 hours at about 200*, open the door to allow humidity to escape and smoke for another 45-60 minutes. Have never had a bad batch yet.

I've not tried the Q-dogg method..Read up on both methods and see what suits ya.

Do you find that all of the humidity 'washes' off the rub or flavorings that you put on the meat at all?

Thanks again

I don't have a problem with "rub" because I don't use it. I strictly use High Mountain cure & seasonings, soaking/sitting for 30-40+= hours. Have yet to have a bad batch.

Last time I used a little freshly cracked fine ground pepper just before putting the jerky on the rods. It did not come off. Added a nice little zing!

I also use the GLH method and find the jerky to be great. I also use High Mountain and it works great. When finished, lay the jerky between paper towels to get out excess moisture and then refrigerate overnight.