Hi Blaroche! I see you're new here! Glad you're with us!
Gregg nailed it. You really need to get as much of the excess moisture off the jerky before smoking. Not only does it reduce the drying time, it also prevents the moisture buildup in the smoker. Personally, I use 140 for jerky, as long as it's cured. Since you're using the equilibrium brine, I assume it was probably my recipe? At any rate, get the excess liquid off of the meat. Also, do NOT use a water pan, when smoking jerky (in case you are).
Now that you're here, how about heading over to the Introductions section and tell us a little about your smoking background. Also, a first name and town, in your signature line, is the norm around here. We're a pretty friendly bunch, and like to know our new friends!