Jerky time

I smoked turkey jerky before. I did the strips on the jerky rods. Be sure you tread the rod through the very top of the piece of meat. If not....I learned the hard way....The meat will curl back over onto itself. Meat doesnt dry nor smoke well. When I do jerky, I remove it from the marinade and and try and drain off the excess liquid. ie; paper towels. Before I apply the smoke and heat. I open the smoker door and close it about each 30 minutes cooktime to remove excess moisture. I open the door wide open and close it. Time about 20 seconds. Watch out for the steam. Its hot.

Thanks for the tips Bull.

JP any report on your jerky?

The jerky came out good. Flavor was sweet and spicy. Only thing I will do different next time is partially refreeze the breast meat after trimming it from the bone. I have a good slicer but without refreezing it, the slices weren't even and were thin in the finishing end. Those ends came out sort of like leather or completely hard.

Hi Mountain makes a jerky board and knife set that make uniform slicing very easy. I use it on turkey, deer, and beef.