Lamb jerky report

[afogg]

Hey all! It is the weekend and I can finally get my jerky going in the smoker

I bought my smoker last week and didn't bother reading the instruction until last night about the part where I'm suppose to pre-season the darn thing about 3 hours. There goes my timeline! Anywho, I dragged my butt out of bed at 6am, got the thing going, and promptly went back to bed.
9am came and I woke up a little less grumpy and start prepping my lamb

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• afogg
• Jan 29, 2017

At this point, pre-seasoning is done and I lower smoker temp to 110 per advice of Master Dave. This is where I almost screwed up major...manual said smoker will only get going if I set the timer. Doh! Good thing I got paranoid and came back to check after 5 mins

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• afogg
• Jan 29, 2017

They're all in there now and I'm probably going to grab a beer and wait this out. Cheers!

 

[pellethead13]

Excited for you man, was raised on lamb and never had it as a jerky. Keep us posted, cheers [emoji]127866[/emoji]!

 

[afogg]

Question...these wood have been in the smoker for over half an hour but it doesn't seem like it burned and I stepped away so I don't know if it produced any smoke.

Any theories?

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• afogg
• Jan 29, 2017

 

[SmokinAl]

Your not going to get any smoke at that low of a temp in a MES.

Most use an AMAZEN tray for their low temp smokes.

http://www.amazenproducts.com/

Al

 

[afogg]

I got the chips to smoke at that temp just fine except for that particular cup that I put in, was just wondering if some chips are just bad or should I have left them in there for a little longer.

Another question....is jerky made in a smoker end up with a different texture than one made from a dehydrator? My jerky was in the smoker for about 10 hours at 160-170 and it was a softer texture. I moved it to the dehydrator for an extra 2 hours but it never got to that firm texture. What am I doing wrong?