Do we dry jerky before smoking?

[Toker]

Hi, it's my first try at jerky whole muscle and i want to check a detail before mistaking.

Once the jerky have been marinated, do we need to air dry them on the fridge like we do for bacon or no need before smoking then Excalibur. THX
                         Frank


P.S. I will use the Nesco Original seasoning and cure.

[Quarlow]

No Frank, just go straight into the smoker and hit it with the smoke and heat. It'll dry as it smokes. Remember to rotate the racks and keep an eye on it or it will get to dry and turn to shoe leather.

[Toker]

And i will start my circulation fan inside of my smoker and the fan above too THX.

[Slamdunk]

I recommend patting it dry with paper towels before starting the smoke, it will speed up the process a bit.

And I agree with Quarlow's comment, it can turn to "almost done" to "damn!" very quickly.

How thick are you slicing the meat? There is a lot of difference in the finished product depending on the thickness. I generally try for less than 1/4 inch.

[Toker]

I sliced it about 1cm thick so i expect ending with 0.5 cm jerky thick. I like it Jack Link style.