BBQ-Me-Up_Scotty
New member
I'm a new #2 analog owner and have had good success with four smokes already.
I used to make ground meat jerky in a Bradley P10 using a Jerky Cannon and jerky seasoning/cure kits from Nesco. I've ditched the Bradley now because of multiple component failures and fear of more failures, but it made pretty darn good ground meat jerky.
The Bradley was pretty airtight and insulated, and I ran it around 200 to 220 degrees F. when making jerky, taking about 2 1/2 hours. Has anyone tried doing it this way -- that is, running the smoker hotter than the norm for jerky -- using a Smokin-It analog smoker for ground meat jerky without a jerky dryer? If so, what results did you have?
Note: I started out using 93-7 ground beef for jerky. Then I switched to ground turkey because it was cheaper and the blander meat did not mask the seasoning like beef did. 93-7 ground turkey makes pretty good jerky, but 98-2 is even better because the reduced fat gives the finished product a more jerky-like chew.
I used to make ground meat jerky in a Bradley P10 using a Jerky Cannon and jerky seasoning/cure kits from Nesco. I've ditched the Bradley now because of multiple component failures and fear of more failures, but it made pretty darn good ground meat jerky.
The Bradley was pretty airtight and insulated, and I ran it around 200 to 220 degrees F. when making jerky, taking about 2 1/2 hours. Has anyone tried doing it this way -- that is, running the smoker hotter than the norm for jerky -- using a Smokin-It analog smoker for ground meat jerky without a jerky dryer? If so, what results did you have?
Note: I started out using 93-7 ground beef for jerky. Then I switched to ground turkey because it was cheaper and the blander meat did not mask the seasoning like beef did. 93-7 ground turkey makes pretty good jerky, but 98-2 is even better because the reduced fat gives the finished product a more jerky-like chew.
