Want to do jerky on Sunday - anyone have a rough time estimate?

[SmokinNY]

Hi all,

I have 10lbs of london broil in the freezer and would like to do some jerky on Sunday.

I'll be using the cure available from Cabellas..

http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARGS=/cabelas/en/common/catalog/item-link.jsp_A&_DAV=search&id=0012502513626a&navCount=2&podId=0012502&parentId=&navAction=push&catalogCode=XG&rid=&parentType=&indexId=cat601660&hasJS=true

I was wondering if anyone has any suggestions regarding time and temperature.

Norm

[aha638]

Norm, I just did three 5 1/2 pound batches of beef jerky and the each took 7 to 8 hours.  I started by smoking at 210* (no preheat) for two hours to "kill" any bacteria, then dropped the temp to 150* for the rest of the 7 to 8 hours.  I have a second set of racks so I can one right side up and another up side down at each rack position.  I should mention that I had the butcher slice my london broils into 1/4" slabs and then I trimmed from there.

Al

[MRH]

I have done some deer jerky, I  set the heat at 170 to 175 and with 4-1/2 to 5 lbs it usually takes around 4 to 5 hours total.  I usually rotate the racks once at mid point, and start removing some of the more cooked stuff as needed towards the end.   I don't have it cooked like leather though it is still decent to chew but not tough.  I also have extra racks flipped over too.

Good luck,
MRH ;)