Im going to do some ground beef jerky this weekend, my 2nd attempt. I got a jerky cannon last month and did my first batch in the dehydrator, and it came out pretty good. But I want to add smoke smoke flavor this time. I got a hot plate to keep the temps down in my Masterbuilt XL and a home made sawdust smoker (shamelessly copied the A-maz-n-smoker). In my experiments with the hot plate, I can control the smoker temps from 80-200 degrees easily.
So my questions are;
1. how long in the smoker?
2.Assuming about 125 degrees?
3. and what flavor wood do you all like - mild or stronger? Hickory or mesquite or a milder fruit wood?
I have 2 batches curing in the fridge now. One with a teryaki recipe, and one with a cracked pepper & garlic recipe.