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NEED HELP! With beef jerky problem. Q-view

post #1 of 4
Thread Starter 

I made a batch of jerky for the first time, and all was going great untill i finished. When i pulled it out of the smoker it was dried too much. Does anyone have a tecnique they use to tell when it's tiime to pull the jerky out? if so HELP! I have another batch in and i'm running at 180 degrees. I put three hours of smoke after about one for drying. Here is a pick of my new jerky.jerky 2.jpg

post #2 of 4

Back your temp down about 40 degrees, you want warm air circulating to dry it, not hot to cook.

post #3 of 4

I agree on the lower tempature. I always just use the taste test. Pick one of the larger piece and cut it open in the middle to check.  

post #4 of 4
Thread Starter 

will it help if i have ventilation in the bottom of the pit?

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