Can I Safely Cold Smoke Jerky?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Meat Mopper
Original poster
Dec 22, 2016
NE Florida
I've been using liquid smoke with the marinade and doing the jerky in the dehydrator and I add the appropriate amount of cure #1 to the mix.

I want to try it on my Lang 60D for some better smoke flavor but it tough keeping the main chamber temps below 200º. I also have an A-Maze-N-Pellet Smoker with some apple and some hickory pellets. When using just the pellet smoker the main chamber of the Lang shows almost no heat.

I'll try to pick a cool day this winter but it's Florida so a really cold day is hard to predict.

How long can I safely smoke the marinated jerky before I need to move it to the dehydrator?

Thanks for any info.
Have you tried a very small fire in the Lang?  I've seen people make small fire baskets from expanded sheets that initially are lit with charcoal and then topped with fist sized chunks of smoke wood and replenished with more chunks through the smoke.

This is another option (not my photo)

Haven't tried that yet but may have too if it's not safe to use the pellet smoker. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts