1st Jerky

[Mike]

First time trying to make Jerky...I think my slices were a little to thin. Some came out very dry  but most were really good..see pic

I went with *145 smoke for two hours then I was going to let them cook for five hours more...thankfully checked at three hours..this batch was done

2nd batch in one gonna do the same except check at the two hour mark...

Dryer worked exceptionally ...

Mike

 

[NDKoze]

Looks pretty good albeit a little dry. Good thing you looked when you did, or you would have Jerky Brittle.

With Jerky you don't have to worry about loss of moisture, so especially after the bulk of the smoking phase is done, it isn't a big deal to open and check periodically. I have found that they come back to temp pretty fast after opening the door too.

 

[Mike]

Hahaha, them suckers are dry as hell....hoping the second batch is better


Mike

 

[NDKoze]

You could try putting them in a Food Saver bag (or Ziploc) with a wet paper towel and seal (no vacuum) and they may soften up a bit.

 

[DivotMaker]

Bet they tasted good, though!   I slice jerky 1/4" thick, to allow for the 50% shrinkage.  Seems to work well.

 

[Mike]

2nd batch much better, I think I made the mistake of cutting it 1/8 inch.  Next time gonna get it cut 1/4 and use a marinade

Same temp *145  Just had a much shorter cook time

Mike

 

[Pork Belly]

I really prefer 100 for jerky just include curing salt in you seasoning. The low temp is gentle, it takes longer but is worth it. Your drying at 145 but your also cooking which changes texture and taste. If you had a steak at 145 you would consider it cooked correct? Give it a try on a small batch and see what you think.