Beef or Venison Jerky

[Dan]

After years of struggling to make good jerky in a dehydrator, it decided to give my 1400 a whirl.

Take 10# of beef roasts (or venison roasts). Use your favorite marinade overnight in refrigerator. For this batch I used Cabela's Cracked Pepper Jerky seasonong, which also has a cure packet.

Then place the meat on the racks and smoke with a small 4 oz hickory chunk at 175F for two hours. Then carefully remove the hickory and install the air dryer fan unit atop the smoker. Continue for about three hours at 175F to dry the meat out. This procedure definitely gets the internal meat temperature up high enough, but leaves you with an easily chewable jerky, not to dry or tough.

The 10# load of Jerky took two smoker loads in order to spread it out flat to dry well. No problem, it is well worth the effort!

I am very pleased with this recipe for the smoker. Never did I get jerky this good out of a dehydrator!

[smokin-tnpete]

After years of struggling to make good jerky in a dehydrator, it decided to give my 1400 a whirl.

Take 10# of beef roasts (or venison roasts). Use your favorite marinade overnight in refrigerator. For this batch I used Cabela's Cracked Pepper Jerky seasonong, which also has a cure packet.

Then place the meat on the racks and smoke with a small 4 oz hickory chunk at 175F for two hours. Then carefully remove the hickory and install the air dryer fan unit atop the smoker. Continue for about three hours at 175F to dry the meat out. This procedure definitely gets the internal meat temperature up high enough, but leaves you with an easily chewable jerky, not to dry or tough.

The 10# load of Jerky took two smoker loads in order to spread it out flat to dry well. No problem, it is well worth the effort!

I am very pleased with this recipe for the smoker. Never did I get jerky this good out of a dehydrator!

I may check into a air dryer fan. But the last few years on my 1500. I just prop the door open and always turns out great. But if there's a better way I sure will look into it.
thanks
Pete

[Beagle Boy]

I have made jerky in a number of different smokers with varying success, but recently purchased the fan because it was on sell. Finished a batch two weeks ago in about 6 hours and it was great.

On trick on space is to use skewers across the rack to hang meat down through grill and I got 6# on just over one rack. I cut my meat about 4 inches long so I could use 3 racks in the 1400.