I need some help...
Just bought a used 009 and have been reading this forum to get some tips.
Tried venison jerky last night. Marinated with Hi Mtn for 40 hrs and fired up the smokette at 200F (15 min preheat and while smoking). Hung the jerky on skewers and placed in the smokette.
I was worried about the moisture issues I've been reading about (steaming vs smoking), so I decided to smoke for 30 mins, open and shut the door to release the steam, smoke for 30 mins, open and shut the door to release some steam, and then smoke for 60 mins. I did this and my jerky was very done and dry.
What did I do wrong? My issues may be because venison is much drier/leaner than beef that it doesn't take as long to cook? I've read about the GLH and QDogg methods.
Thanks in advance