Well, I made my jerky today! I actually started it last night. I bought a roast (don't remember what kind, but very little fat), sliced it VERY thin and then used a seasoning mix that our business sells that includes cure. I used it dry, rather than adding any water to it. I then placed it in a plastic leftover dish and put it in the fridge for 24 hours.
I "seasoned" the smoker earlier today. I placed the jerky on my jerky racks (I needed three of them), and put it in the smoker with a little bit of apple wood shavings. I placed the shavings on the sides of the cast iron pan and lined the water pan with foil (in case of drippings), but left the pan empty of water.
I had a hard time regulating the heat at first, and it shot up to almost 300 degrees when I went inside to vacuum! YIKES! OK, gotta keep a close eye on this, that's for sure!
With the help of my husband (I wasn't sure about how to use the vents, and thought that all the way open would provide more cool air inside (DOH!). I got the vents situated and managed to keep the flame VERY low and was able to keep the temperature at about 140. After about two hours, I took the jerky out, as it appeared done, and we had to leave, and I didn't want to leave the smoker on while I was not home.Some
of the jerky was done, but the thicker pieces were not quite the way I wanted them. I took the thinner slices off the racks and placed the two racks of thicker slices in the oven in the house.
My kids LOVED the stuff that was done, and at almost one whole sheet!
When we got home, I cooked the remaining two sheets in the oven in the house. The lowest my oven will go is 170, so I set it at that and propped the door open a bit. After about an hour and a half, those two sheets were done to my satisfaction!
I think I'm going to have to hide the jerky or it'll all be gone tomorrow if today was any indication!!!!
Oh, and here's a pic!