Making jerky

[KDX]

I will be doing a batch in the next couple of days. I will be using ground elk, High Mountain mix and a jerky gun. I will be using either maple or apple pucks. Do I leave the damper wide open? Should I put water in the bowl or leave it dry? What is the ideal temp and how long should I smoke the meat? Approx how long to dry? Thanks in advance.

[SMOKEHOUSE ROB]

well i have never done ground jerky, yes on the damper wide open, and i put just a bit of water to put out the pucks, amount of smoke? well its up to you , i use hickory and do about 2 hours of smoke for my jerky  about 4 to 5 hours it will be done , remember to flip your racks like bottom to the top and the back to the front , put your thicker pieces on the edges that is were it is hotter, for ground i would run it at 150 to 160 , but keep an eye on it,