Too much smoke?

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robby6pack

Fire Starter
Original poster
Jul 6, 2017
45
13
I have always used my dehydrator for jerky, but would like to try my smoker. How much "smoke time" for jerky. Total cooking time looks like 4-6 hours. How long do you folks actually smoke it? Thanks in advance? Oh, using a MES with mailbox for the smoke.
 
Well the basic theory I read is that meat takes on smoke for about 4 hours and after that you are cooking. That said I have seen people debate that.
 
Well the basic theory I read is that meat takes on smoke for about 4 hours and after that you are cooking. That said I have seen people debate that.
Makes sense, although I was thinking much less as the meat is cut so thin.
 
Well the basic theory I read is that meat takes on smoke for about 4 hours and after that you are cooking. That said I have seen people debate that.

well any one that has the time or smokers could test this theory. smoke some at 4, some the full 6 and see
 
I run a charcoal cabinet smoker with wood chunks and lump charcoal. Mine has some degree of smoke for the duration of a cook.
 
Well the basic theory I read is that meat takes on smoke for about 4 hours and after that you are cooking.

I'd call that an old wives tale - possible origins are folks confusing smoke ring with smoke flavor - smoke ring stops developing after meat reaches about 165F. At any rate, smoke flavor keeps on increasing as long as you're smoking.
 
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