First Jerky attempt in my converted fridge smoker

[imjesse1]

I've got one hint for you that would allow you to smoke a lot more jerky at one time.  We purchased 1/8" stainless steel rod that was cut to the width of our expanded metal trays.  We remove the trays when we do jerkey and hang the rods strung with jerky across the angle iron we use as tray holders.  This should allow you do do about triple the batch at one time with great results.

I tried that, it seemed when I hung it , the moisture flowed to the bottom end of the hanging meat ant the top was overdone...

Is there a way to prevent this from happening

 

[westby]

I can't say that I have had that happen yet.  We tend to do a relatively quick smoke - temps in the 180 range with no added water and dampers almost wide open.  We typically have a batch done in about 4-5 hours depending on outside temps.

 

[unionguynw]

I like the look of the glaze, how and when should this be done???

What worked best for me was mixing equal parts of Yoshida with brown sugar, heating that in the microwave to melt the sugar, and brushing on about 3 hours in.