First time for jerky

[threejs00]

OK so I'm about to try some jerky. I used cabellas jerky kit and had it in the fridge over night. I am heating the bos to 150 and plan on using 5 pucks for the smoke, then plan on pulling the water pan out for the rest of it. I think i need to keep the temp around 150 for the duration, does that sound about right?

[Waltz]

I tend to start out at 140 without smoke for the first hour - until the pucks hit the hot plate - to help dry it out, then 140 to 150 for 5 or 6 pucks then 160 to speed up the operation but 150 all the way through should be ok if you have the patience to wait for it to finish :)

[threejs00]

Dang, I had started the smoke right off. I hope it doesn't affect the turn out. I will definitely take that advise on the next run.

[Sailor]

You will be fine if you started the smoke right off.  Not to worry.  Personally I do my jerky at 150 from start to finish and I apply smoke as soon as the door is shut from loading it.  No right or wrong way to do things.  Everyone does a smoke a little bit different.  That is what makes it fun.  Keep a log of how you do a smoke so when you hit the home run you can duplicate it  ;D

[Keymaster]

Is cabelas jerky kit a brine or dry rub. Sometimes if your meat is sopping wet from the brine and you add smoke right away you will get a creosote taste on the jerky. Only happened to me once in a bradley smoker and I  assumed it was how wet the meat was when I  added smoke. Could be wrong again :)

[threejs00]

It was a brine and I just looked at it and it has kind of an oily look on it. The pieces bend but i don't think they are done yet. although they are stiff. Any thoughts?

[Keymaster]

I usually start taking the thinner ones out first and usually the thicker ones come out within the next hour. I just go by look, kinda hard to explain. My last batch to 13 hours but it was 40 deg
Outside.

[threejs00]

well i think it's done. my temp stayed around 160ish the whole time. I started it around 8 this morning. Some of the pieces were a little dry and broke but most of them bent and cracked. there were a few thick ones that felt very rubbery so i left them on for a bit. But really i don't think it would matter or make anyone sick as long as its not completely raw, right? Next time i think i need to trim some more of the fat though.

[Keymaster]

Looks Good. You always want to get as much fat off as you can. Put it in a paper bag or butcher paper for a couple days and it will remove a little more moisture and soak up the grease. Plastic bags just make it sweat in its own juices.
You did excellent for your first time!!

[threejs00]

Thanks for the advise. This site is pretty awesome :)