Made some jerky using six pounds of London Broil sliced with the grain into 1/4" strips by my friendly butcher. I marinated/cured it in Hi Mountain Hickory and Cure for 48 hrs turning and mixing a couple times a day. 24 hrs was suggested, but I wanted to make sure every piece was cured thoroughly since I was sending some back to Chicago vacuum sealed. Once cured, I threw the strips into my smoker using a couple chunks of Hickory.
Hanging jerky on Cookshack jerky rods.
This time I smoked the jerky all the way at 180* instead of starting lower and raising the temp to 225*. The intent was to dehydrate more and cook less. Instead of being ready in 4 hrs, it took 5.5 hrs, and I had plenty of smoke at the lower temperature. Used the GLH method of smoking.
Here is the jerky just out of the smoker.
The texture was the best I've done yet. Some resistance, but not teeth splintering. More dried, less cooked. Perfect. Flavor was, well, hickory. Hickory seasoning/Hickory wood. No surprise there. Very tasty. Figure I can do the six lbs at roughly 25% or the cost of buying it retail. Plus this is fun. Plus I love the compliments I get from my brother (made and sent at his request), my grandson, and my buddies (took some to the lucheon where 6 of us met. One buddy told me on a scale of 1-10, this was a 10. He took two pieces home to his wife.)
About 10% of the jerky didn't dry properly. I included some of the pieces in the picture. Note the lighter colored ones. Not jerky texture, softer. This is caused by jamming too much jerky into the smoker. Proper airflow and smoke doesn't get to the pieces that touch. Lesson learned, do 8-10 lbs next time in two smoker shifts.
Did this a couple weeks ago, and all the jerky is now gone. Doing more this week with a wet cure, teriyaki flavor.