NEED HELP! With beef jerky problem. Q-view

Discussion in 'Beef' started by masonman1345, Jan 2, 2011.

  1. I made a batch of jerky for the first time, and all was going great untill i finished. When i pulled it out of the smoker it was dried too much. Does anyone have a tecnique they use to tell when it's tiime to pull the jerky out? if so HELP! I have another batch in and i'm running at 180 degrees. I put three hours of smoke after about one for drying. Here is a pick of my new jerky.[​IMG]
     
  2. shtrdave

    shtrdave Smoking Fanatic

    Back your temp down about 40 degrees, you want warm air circulating to dry it, not hot to cook.
     
  3. smoke dawg

    smoke dawg Fire Starter

    I agree on the lower tempature. I always just use the taste test. Pick one of the larger piece and cut it open in the middle to check.  
     
  4. will it help if i have ventilation in the bottom of the pit?
     

Share This Page