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Author Topic: What temp?  (Read 9017 times)

Offline AlbertaClipper

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What temp?
« on: January 22, 2017, 07:21:32 pm »
Hey there I am new to using a smoker I have a BS611 I'm wondering what temp I should be smoking my jerky at and for about how long?
Thanks in advance
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Offline Edward176

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Re: What temp?
« Reply #1 on: January 23, 2017, 02:03:44 pm »
Congratulations and Welcome to the Forum. I personally haven't made Jerky, but there are many here who have. There is the Bradley Web Sight with helpful recipes and it does include Beef Jerky. Give it a try to get you started. https://www.north-america.bradleysmoker.com/recipes/
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Offline AlbertaClipper

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Re: What temp?
« Reply #2 on: January 23, 2017, 02:07:04 pm »
You bet thanks going to check it out again for that and more recipes!

Sent from my LG-H812 using Tapatalk

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Offline cherrybergher

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Re: What temp?
« Reply #3 on: January 24, 2017, 07:36:43 am »
Welcome to the forum
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BDS 4 Rack
"Improving the flavour of our lives one smokey day at a time"

Offline Johnny

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Re: What temp?
« Reply #4 on: January 24, 2017, 02:25:34 pm »
Welcome to the forum! Alot of great advice here from alot of great guys😊
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Offline Roget

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Re: What temp?
« Reply #5 on: January 25, 2017, 06:34:22 am »
Welcome to the forum.

I smoke my jerky at about 150- 155 F.

Smoke it for about 1-2 hours or more if desired.

Then keep drying it until it will bend under pressure without breaking.
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YCDBSOYA

Offline AlbertaClipper

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Re: What temp?
« Reply #6 on: January 25, 2017, 06:51:51 am »
Thanks for the info Roget! I will try that see how my second batch turns out!

Sent from my LG-H812 using Tapatalk

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Offline AlbertaClipper

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Re: What temp?
« Reply #7 on: January 26, 2017, 06:02:08 am »
Thanks everyone

Sent from my LG-H812 using Tapatalk

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Offline treznik

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Re: What temp?
« Reply #8 on: September 30, 2017, 05:33:50 pm »
It depends on how thick you cut your meat.  Ideally you start with 1/4" thick slices that have been cured for 3 days.  Best temp is 190 to 200 f for about 2 hours.  Turn all slices over after 1 hour for even cooking.  Don't smoke to heavy as the meat is thin and will absorb fast.
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