So this will be my first time making jerky in the smoker. I usually make it in the dehydrator with liquid smoke for the smoke flavoring. This time I used a marinade of water, soy sauce, brown sugar, white sugar, thyme, paprika, garlic powder, onion powder, msg, cure #1 and cayenne pepper. My usual spices with some sweetness added. I sliced the roast into about 3/16 slices and mixed well with the marinade then vacuum sealed it all and let it sit in the fridge overnight. This morning I skewered it all and here it is hanging in the smoker at 115*. Any suggestions on cooking temp? I was thinking of going up about 10* per hour til it was 155* then finishing it at that temp. Smoking in my brand spanking new amnps with pitmaster blend pellets.
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