Have about 4 lbs of sliced round curing in HM right now, been spending a lot of time reading through old jerky forums. I have seen QDogg,GLH, and a combination of other methods for the cook, but I'm curious if anyone has cooked at an even lower temp (say 165) for longer periods of time. I'm wanting jerky that is more dehydrated than "cooked". Since the AQ will cook as low as 100 degrees, I'm curious what new methods may be out there. Thanks!
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