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Any Tips for making Jerky?


Smoke Blower
Joined Apr 29, 2006
I'm looking to do a batch of jerky sometime soon. I'm just not too sure as to how long I should do it, what heat to maintain. That sort of thing. I figure just a few charcoal lumps for maybe like 3 or 4 hours? Still, I could use a few pointers.

up in smoke

Smoking Fanatic
OTBS Member
Joined Jul 12, 2006
There is a veritable plethora of jerky threads here:

Smoking Meat Forums Forum Index » Smoking Meat (and other things) » Making Jerky

Just make sure you make enough for everyone! :lol:


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jul 17, 2005
Hey, Nick!

My ace number one tip is make sure you have the time to pay attention to your jerky! If you refer to the thread I started last summer on the jerky experiment I violated my own rules, tried to do too many things at once and blew away a whole bunch of expensive meat!

Since every smoker unit has its own character I definitely would make frequent observations of your product testing for doneness and so on. Some positions in your unit will work faster than others.

Other than that wing it, my friend. That's one of the fun things we have going for us!


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