Disaster again!!
At first glance, the jerky looked awesome and tasted great! But then, upon closer inspection, there was mold! I started at 130 degrees for about 3 hours then turned it down to 100 degrees for the duration of the night and the next morning while I was at work. When I checked in the morning, it was still very wet so I turned it up to 130 degrees and kept it going till lunch time. When lunch time came, I realized that the back right corner of the smoker was drier than the rest so I took some of the dried jerky off. That was when I noticed white rings on the jerky. Upon closer inspection, it looks like mold to me. To rotated the racks and turned it up to 145 degrees. When I got home, most of them were dried and i have just one rack left to dry in the smoker. Sigh, jerky was always so easy in the dehydrator. Maybe next time, I will get it just right in the smoker. I think I will smoke a for 4-5 hours instead of 2 hours. I will also run it at 140 degrees instead of 100 degrees.