I recently got a dehydrator, and I have been a smoker guy for a long time too, so you can see where this is going... how can I combine the great flavor of smoked meat with the fire and forget convenience of a dehydrator?
In my smoker (a BGE technically) I can maintain a temperature of about 200F at the lowest, and I bet that is too high for jerky. However, I can also rig a cold smoke box, where the temperature would be about 65-70F depending on the weather. What I can't do is smoke at the perfect dehydrating temperature of 160F, sadly.
It seems like the process would be--
- Soak the meat in salt/sugar/spice marinade
- Cold smoke for an hour or three
- Move meat into the dehydrator
What about reverse-smoking, where you dehydrate and then move the stabilized meat into the cold smoke bath?
I do have Cure #1 and #2 powders though I would prefer to avoid using them if it is safe to do so.
Thanks in advance for any tips or links!