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Jerky Shooter (HELP)

chef-boy-arniechef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"
I have tasted some really good hamburger jerky so I thought I’d give it a try.
My first attempt tasted good, but the texture sucked.
Several people told me that I just didn’t smoke it long enough.
The Hi Mountain Jerky instructions caution against going longer than 2 hours.
Using that as an argument against smoking any longer I was still told I needed to go between 2 and a half to 3 hours.
So, for my 2nd attempt I just smoked 10 lbs of jerky and beef sticks for 3 hours at 200⁰ and it was still rubbery.
Then I stuck it in the oven for an hour at 215⁰.
This dried it out a bit more the beef sticks were only ok, but I think the jerky is still rubbery.

I have eaten hamburger jerky you could barely tell apart from whole muscle jerky. What’s the trick?
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S shagbarkMember
Your temp is too high. You're actually cooking the meat. It needs to be dehydrated at a low temperature.

I set my 009 at 185* for 1 hour to bring the meat to the safe temp of 160* (poultry 165*), then reduce temp to 140* for the remainder of the smoke. I open the door several times to reduce the moisture, which also adds to the total smoke time. Total time will be about 4-5 hours depending on the thickness of the meat.

Very lean meat will produce better jerky. 85% or better hamburger works good.
chef-boy-arniechef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"
I know when I used my dehydrators (on whole muscle) it would take 5-6 hours. Hi-Mountain warns against going over 2 hours, but I wondered about that. I did use 85%, but I think I’ll bump up on the next try. I left the door of my 066 closed the first hour and cracked it roughly every 20 minutes until I took it out. The front 2-3” and the side 1” seems to dry out the jerky much faster. I’ll try your method on the next batch Thanks for the input.

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