1st Attempt

[Helheim]

Just got a 4 rack DBS and tried to make some jerky on the weekend. I did lots of reading on here but it still didn't turn out the best. I smoked it for 1h 40min at 150F then raised it to 170F for another 5hr 20min. It was a bit dry, I noticed the temp was usually around 180F when I looked at it. Is this normal when it's set at 170?  Just some quick questions:

1. How often do you move the racks around?

2. I ordered a Reveo and some Hi Mountain jerky kits but can they be used together with the curing salt? If so how long in the Reveo?

3. Where can I find some good wet marinade recipes that work well with the Reveo?

4. How long do you normally go after it's done smoking?

Thanks

[sherlock]

 8)Welcome to our world.

Now the fun begins
;D
I am not an expert by far, but I usually set temp at 210 and smoke for 2 or 3 hours and then finish in a dehydrator. If you don't have a dehydrator just leave the jerky in the Bradley with no smoke until the dryness is where you want it.

I know this is very vague, but someone more knowledgible will be along shortly. There are some real heavy duty members here who can answer most all your questions.

[Tenpoint5]

Helheim, Welcome Aboard!!!

The resident expert and jerky making extraordinaire would Nepa's. I would suggest picking his brain. Just dont try to sneak any jerky off the table when he aint looking he's got one of them jerky guard dogs!!!!

[Helheim]

I've been doing some more reading and a lot of places say to precook the meat to 160F (165F for poultry) before smoking or dehydrating but I haven't really seen that mentioned anywhere on here. Does anyone do that?

I just got a Cabela 80L too so it it safe to make ground meat jerky at only 140-150F?

Thanks

[NePaSmoKer]

I've been doing some more reading and a lot of places say to precook the meat to 160F (165F for poultry) before smoking or dehydrating but I haven't really seen that mentioned anywhere on here. Does anyone do that?

I just got a Cabela 80L too so it it safe to make ground meat jerky at only 140-150F?

Thanks

I never pre cook the meat, not even poultry. If you smoke the meat for 4 pucks of smoke @ 165* then put in your dehydrator @ 150/155* you will be fine. Be sure to use cure #1 with the beef and poultry.

nepas

[Helheim]

I'm making GB jerky today. I smoked it for 1hr 20 mins @ 150F now it's in the dehydrator. How many mins are typical in there for 5lbs of meat @ 155F?

[Helheim]

Dried it a bit too much...

[NePaSmoKer]

Nice job Helheim

Put your jerky in a brown paper bag for 2 days in the fridge.

nepas