basic question

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Pete Vance

Original poster
Dec 12, 2017
I made jerky a few years ago but would like a little help because I have a different smoker now. I have a WSM 18. What is the best temp to make the jerky and how long? Water pan or sand for a heat sink? Quarter inch strips? I don't marinate because I just like the smoke flavor. I have used different woods for smoking but I like mesquite or hickory for jerky.

All help and advice and appreciated, Pete
Best if you can keep temps around 130-140° for a couple hrs and then bump it up slowly to 150 - 160°. Just did some ground deer the other day, some was done at 4 1/2 hrs the last was at 7hrs in MES 40 . was 40° and a bit damp with rain. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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