Jerky in a smoker question

[Fajkus7]

So we are planning on smoking some jerky in the new gas smoker my dad got for Christmas. We have cut our pieces fairly thin and were wondering what temperature yall run and for about how long. Any other input is greatly appreciated. Thanks

[txstringbender]

Keep the temp low. 150 or less. Just watch it until it's at the dryness or consistency you like. You just want to dry it not cook it.

[Hobbs]

I have a Bradley smoker and cook my deer jerky at 190 degrees for 3-4 hours depending on the thickness of cut. I will only smoke it for 2 of those hours. Turns out great every time.

[Fajkus7]

I have a Bradley smoker and cook my deer jerky at 190 degrees for 3-4 hours depending on the thickness of cut. I will only smoke it for 2 of those hours. Turns out great every time.

What do you do for the other hour of so that you are not smoking?

[Take em]

Cook mine at 155 for 7-8 hours or until dry. If using a Bradley smoker after 2 hours remove the smoking wood material and cook for remaining time

[stxhunter]

What do you do for the other hour of so that you are not smoking?

The bradley lets you heat the chamber at a specific temp without smoke, kind of like an oven. If you put too much smoke with the Bradley it can be way overpowering on some cuts!

[JWF]

Ttt

[elhefe]

I just made about 10 pounds (wet) of jerky yesterday. I did not use a smoker but rather a dehydrator.

I cut my pieces thin (1/8") or at least tried to. I marinated it in a packet I got from Academy. Each packet has enough spice and cure for 8 pounds. I let it marinate for 24 hours.

I heated the strips in the oven for 1 hour at 200 on cookie sheets. I tried to reduce moisture by doing this and bring the temp of the meat up to kill any bacteria.

I have a shelf dehydrator and not a tray unit. It took at least 6 hours but I had the dehydrator in my shop and it was cold and raining so I'm sure it effected the time. I set the dehydrator at 150 degrees. The thicker pieces obviously took longer.
End result was excellent and I vaccumed sealed a few bags for later fishing trips. The process maybe different with a smoker but this was my first try and it was excellent

[DOUBLE.A]

I do thicker pieces. Cool around 6-7 hrs. 180 degrees or as close to it I can. Add smoke periodically the last two hours.

[bboswell]

190-200 for around 2 hrs. Any cooler / slower gives too bitter of a smoke taste.

I have made over 100 lbs this year and it never lasts long

[krisw]

I have a Bradley smoker and cook my deer jerky at 190 degrees for 3-4 hours depending on the thickness of cut. I will only smoke it for 2 of those hours. Turns out great every time.

You just hang it like the oven or put it on the racks? I did some one time for a couple of hours with smoke and finished it in my dehydrator.

[bboswell]

[Fajkus7]

that looks awesome! thanks

[Wood Man]

I do mine in an electric smoker. I keep the temp at around 160 for about 6 hrs. I don't even add wood chips anymore. The marinade I use gives it all the flavor it needs. I did about 20 lbs this year and everyone that ate it told me it was the best they have ever had.
1 cup soy sauce
1 cup teriyaki sauce
1/3 cup Worcestershire
1 TBSP liquid smoke
1 cup pineapple juice
1TBSP salt
1 TBSP onion powder
1 TBSP garlic powder
Marinate for 24 hrs stirring every 4 hrs or as often as you can.
Before I put in the smoker I pat dry each piece with paper towels and add black pepper and or crushed red pepper to taste.
Then it goes in the smoker.
It's pretty good stuff.
Good luck to you.

[Hobbs]

You just hang it like the oven or put it on the racks? I did some one time for a couple of hours with smoke and finished it in my dehydrator.

I use the racks. I will usually flip the pieces about 2 hours in.