Beef Jerky Qview

All done. Unfortunately the photo doesn't do it justice. It's a deep burgundy red color. No heat so I think the wasabi powder didn't do anything. I like sushi so I was hoping for a little bite. All good though, my kiddo is gnawing away happily at a piece lol

Hi Wade, I smoked them for about 4 hours yesterday, until internal temps were 160 on the thickest pieces. I had about 25% of the meat cut thinner so those pieces dried out much more than the thicker cubed pieces. Those pieces are tough to chew, which I like. My kid likes chewy pieces which are a bit moister. The cubed thick pieces turned out like that. Since I cut with the grain he is able to grasp a piece and gnaw on it since he's still teething.
Since my smoker is a pellet grill, more like a convection oven, the lowest smoke set runs 160-170ish. Luckily it was cold yesterday so the initial hour ran 120-140ish Fahrenheit. I bumped it up to 180 for the last two hours and kept checking temps and taste testing for the desired chewability and moisture level.
After they were finished they air dried on the counter until cool enough to bag and go in the fridge, about an hour and a half.

If you have any questions don't hesitate to ask :)