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Thanks for the tips! Do you use the water pan with water inside of it?

I actually got my info from the USDA on that page. It was a little unclear on this part : After heating to 160 °F or 165 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because: So do you place the jerky in a cold smoker and then raise...

I'm going for my 2nd shot at beef jerky in my MES smoker. The 1st batch came out too dry, crumbly texture and too much smoke. I think I let the temperature climb way to high and smoked for way too long. If you are not using cure in your jerky marinade the USDA recommends 165. My question is for...

I just purchased an MES 40 smoker and wanted to try jerky in it first since it's something I've done before in a dehydrator. With this recipe (http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe.html) it includes liquid smoke as an ingredient but obviously I want the real deal...