Cooking Jerky in a Smoker

[Super Spook]

Anyone ever done this? I cut up a front shoulder of the deer I killed last weekend and want to make some jerky. I read somewhere 6 hours at 200.

[Bluechip]

Send a PM to eman if he doesn't reply soon.

He will know what to do. He is a "God of Smoke"...

[Super Spook]

Cool thanks. Everything I read on the internet has different temps and length of cooking.

[joshdomingue]

it's all preferences ..... the thickness of the meat makes a difference ...... check out smokingmeatforums.com

[Top Dawg]

Cut about 1/2 " wide and 1/4" thick make sure u cut with the grain I wouldn't get muchhotterthan 150*

[yellow-xpress]

I smoked some deer jerky Sunday in my electric smoker, I let it go 4 hrs at about 155 degrees, it was cut about 1/4" thick, just got to keep an eye on it and dont cook too long. it came out alot better than my first try with some top round beef,

[eman]

I would cut thin as you can if you want Jerky . If you want more of a soft Pemican style then go 1/4".
Marinade your slices over night. Take the meat out and drain well. let it sit in a single layer in the fridge over night to dry . smoke at 135 for 4 hrs w/ light smoke. Finish drying in a 150 degree oven if needed . If you don't use a cure in the marinade you should refridgerate after drying. For some great info go to www.smokingmeatforums.com click on forums at the top of the page and then scroll down to the jerky section. click on jerky and read how it's done all over the world. There are recipes for marinades and recipes w/ cure and w/o.

[Bluechip]

...done deal.. eman has spoken!!!