...do you guys take your Jerky to a specific internal temp or go by how it looks????
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I go by how it looks/feels after a certain amount of time. If you're curing it (I hope you are), just keep your smoker temp super low and let the meat dry. You're not cooking jerky, you're drying it, so you shouldn't have to worry about an internal temp (plus it's usually too thin, not even sure I could get an internal temp on it). I usually smoke mine around 120-140* and let it go for 6-7 hours before I even check on it. Hope that helps.