Plastic wrapped it and into the fridge to rest for 24 hours. Pulled it out this morning at 10:00(mountain time), and got the smoker going. Set the MES at 110 and got the jerky on at 11:30.
Nice to know that 3 pounds fits perfectly on 1 rack.
So here's the plan for the rest:
110-1 hour no smoke
120-1 hour with hickory in the AMZNPS
130-1 hour with smoke
140-1 hour with smoke
150-1 hour remove smoke
160-till it's where I want it
Seems like a plan, we will see how it works. The reason I'm only doing 3 hours is that I've never made smoked jerky and don't want to over do the smoke. This is kinda my baseline for future jerky adventures.
If anybody has any inputs or suggestions I would appreciate it.
Thanks for looking,