If anyone is cruising the board who has done these, what's the right combo in a Smokette? I have the double barelled jerky gun and probably half to three quarter inch caseless beef sticks in the smoker right now.
The first batch came out far too dry, tasty but far too dry. I am going to run them at 200 degrees for two hours, what do you think? THe first batch was at 225 for 3.5 hours, which yeah I know, way too much, I was in a jerky mindset. Thanks for your help.
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