Turkey Jerky in the WSM

[dstickel]

I've got an 18.5" Weber Smokey Mountain and I'm thinking of making some turkey jerky. I have a few questions:

-Can I use both racks to hang jerky from? Or just the top rack?

-Will I be able to do the entire thing in the smoker or will I need to use a dehydrator?

-What's a good indicator for when it's done? Most things we cook to a temp but I don't think that applies as much for jerky. Do I dare give it a taste test after 5 or 6 hours? Is that too long?

Thanks in advance!

 

[bama bbq]

Weber now makes a hanging rack so you can hang from it and the top grate. The 18-inch one is Weber # 7472. Not sure I'd use the bottom grate unless you lay it flat on the grate. I just don't think there's enough hangin room between the bottom grate and the water pan.

I've made jerky in the WSM and it turns out pretty good. There's a recipe for beef jerky in the Weber Smoke cookbook but the technique should easily transfer to turkey. http://www.smokingmeatforums.com/t/121894/peppery-beef-jerky/0_100

A lot of folks use a bend test for doneness. I think mine took 5 to 6 hours at 175*F. Be advised that the process in the Weber Smoke cookbook comes with a warning about how the USDA recommends drying meat.

HTH

 

[dstickel]

Wow that looks great. I bought the Weber Smoke book so I might have to try that. 

 

[bama bbq]

Wow that looks great. I bought the Weber Smoke book so I might have to try that. 

Do the Cedar Planked Salmon with Apple Juice and Mustard Glaze and Citrus Pork Tenderloin, too. OMG they are good!