NEED HELP! With beef jerky problem. Q-view

masonman1345

Smoking Fanatic

Original poster

Dec 7, 2010

352

43

Orangefield Texas

• Jan 2, 2011

• #1

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.

 

shtrdave

Smoking Fanatic

May 11, 2010

666

16

SW Pennsylvania

• Jan 2, 2011

• #2

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

 

smoke dawg

Fire Starter

Dec 29, 2010

43

10

Northwest

• Jan 2, 2011

• #3

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.  

 

masonman1345

Smoking Fanatic

Original poster

Thread starter

Dec 7, 2010

352

43

Orangefield Texas

• Jan 2, 2011

• #4

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