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Best Smoker For Large Batches Of Jerky?

Discussion in 'Electric Smokers' started by JerkyJake, May 10, 2019.

  1. JerkyJake

    JerkyJake Newbie

    Hey everyone longtime lurker first time poster here!

    I am trying to find a smoker that can make large batches of jerky at a time. I'm currently able to fit about 3lbs (before drying) in my smoker but I am about to start selling my jerky at farmers markets and what not and need something that can be more efficient and smoke larger quantities. At least double the volume would be awesome. Also need something that will be able to smoke at low temp around 105 or 110 tops. Thanks! - Jake
     
  2. Holly2015

    Holly2015 Master of the Pit OTBS Member

    I never make a batch of jerky with less than 5lbs of wet meat and have upped my capacity to 10lbs +. All in a Chard oval dehydrator that I added an additional 5 trays for a total of 10 trays.

    A dehydrator produces far superior whole muscle jerky compared to a smoker. If you like smoke flavor cold smoke the dehydrated jerky.

    Smoking at 105 to 110 degrees is just above the upper limits of cold smoking temps and way below hot smoking temps. Why have you settled on this range?
     
  3. JerkyJake

    JerkyJake Newbie

    Well I usually let it get about 1.5 to 2 hours of smoke then I move it to the dehydrator to finish it. I like the 105 to 110 range because I like to imitate the way jerky would have been dried on the range or in the desert while still not taking over 12 hours. Would I still get the same smoke flavor if I smoked it after it's already dried? I figured smoke it while it's still wet to get that flavor then move it over to the dehydrator.
     
  4. Holly2015

    Holly2015 Master of the Pit OTBS Member

    I dehydrate at 165 for one hour to help kill of bacteria then back down to 125/130 degrees until its done. Usually takes 9 to 12 hours. Like with many cured meats am not so much worried about the time from cutting board until it ready for consumption I am more focused on the final product being the best it can be. That is why I am making it and not buying.

    As for smoke now matter if the meat is wet, moist or dry it'll take on the smoke flavor. Smoke durations are the variable along with taste buds. Just like hot peppers not everyone like the same level.
     
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    You can always do a conversion?!?!
    Below is a Masterbuilt Analog Electric that Dave made some mods with (8 Racks!!).
    Jerky & Stick Making Machine!!
    How To:
    https://www.smokingmeatforums.com/threads/mes-custom-ss-model-mods-pic-heavy.264396/
    20170617_235009.jpg


    Bear
     
  6. JerkyJake

    JerkyJake Newbie

  7. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    You can check with Dave @dward51 ---
    But since it's an Analog Electric, I would say it does about anything he wants it to do in low temps.

    Bear