BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Jerky Making => Topic started by: AlbertaClipper on January 22, 2017, 07:21:32 PM

Title: What temp?
Post by: AlbertaClipper on January 22, 2017, 07:21:32 PM
Hey there I am new to using a smoker I have a BS611 I'm wondering what temp I should be smoking my jerky at and for about how long?
Thanks in advance
Title: Re: What temp?
Post by: Edward176 on January 23, 2017, 02:03:44 PM
Congratulations and Welcome to the Forum. I personally haven't made Jerky, but there are many here who have. There is the Bradley Web Sight with helpful recipes and it does include Beef Jerky. Give it a try to get you started. https://www.north-america.bradleysmoker.com/recipes/
Title: Re: What temp?
Post by: AlbertaClipper on January 23, 2017, 02:07:04 PM
You bet thanks going to check it out again for that and more recipes!

Sent from my LG-H812 using Tapatalk

Title: Re: What temp?
Post by: cherrybergher on January 24, 2017, 07:36:43 AM
Welcome to the forum
Title: Re: What temp?
Post by: Johnny on January 24, 2017, 02:25:34 PM
Welcome to the forum! Alot of great advice here from alot of great guys😊
Title: Re: What temp?
Post by: Roget on January 25, 2017, 06:34:22 AM
Welcome to the forum.

I smoke my jerky at about 150- 155 F.

Smoke it for about 1-2 hours or more if desired.

Then keep drying it until it will bend under pressure without breaking.
Title: Re: What temp?
Post by: AlbertaClipper on January 25, 2017, 06:51:51 AM
Thanks for the info Roget! I will try that see how my second batch turns out!

Sent from my LG-H812 using Tapatalk

Title: Re: What temp?
Post by: AlbertaClipper on January 26, 2017, 06:02:08 AM
Thanks everyone

Sent from my LG-H812 using Tapatalk

Title: Re: What temp?
Post by: treznik on September 30, 2017, 05:33:50 PM
It depends on how thick you cut your meat.  Ideally you start with 1/4" thick slices that have been cured for 3 days.  Best temp is 190 to 200 f for about 2 hours.  Turn all slices over after 1 hour for even cooking.  Don't smoke to heavy as the meat is thin and will absorb fast.