Jerky

[schooner911]

Going to try doing jerky again tomorrow, the first time temperature was a problem.  I could not get it down low enough.  I was just wondering a few things, can I use the water dish or will that affect the drying of the jerky?  And second if 200 is way too hot for Jerky?  I am going to hang it this time does anybody think this is better or do they prefer the rack method?  Thanks

 

[geerock]

Schooner
You don't want a water pan. Remember you are trying to dry the meat. What are you using for cure / seasoning? And you may try to get that temp down a bit. As for hanging vs drying..... I been doing it on racks for years. Just be sure you cut the meat to no more than a quarter inch thick to three eighths.

 

[schooner911]

I am actually doing a marinade soy sauce, brown sugar, rufas teage dry rub, worchestershire sauce, montreal steak spice, kosher salt and pepper.  Last time I did it the flavor was there just dried it way too much. The problem with not using the water dish is my temp will be hard to regulate, I am doing a dry run right now to see if I can keep the temp down without water. Any advice on how long?

 

[geerock]

I tend to smoke at about 180 for two and a half to three hours, but I have been doing dry seasoning / cure for a few years now and after the smoker I put the meat in a dryer to get to the right texture. I used to do jerky with wet marinade but haven't done that way for a while so someone else will chime in with some help for you in short order. Best if luck.

 

[mountainhawg]

No water, you want dry, in fact the lower the ambient humidity the better. Jerky is good low and slow. I try to keep things at 110-130 until it's just about done finish off at 165. You want to dry the jerky not cook it. P.S. Use cure!