Katra wrote:

>>
>>Biggest problem with making jerky in a smoker is keeping the temperature
>>down. Jerky is cold smoked, not smoke cooked like barbecue. Instead of
>>burning charcoal, consider using a hotplate with a pan of ships or sawdust
>>on it to make the smoke. I do that for curing sausages and bacon. You can
>>see my setup on my web page.
>
>
> Hmmmmm... I wonder if I cured and dried it first, then smoked it
> afterwards if that would help? I'm mainly looking for flavor and
> something to help inhibit mold more.
>

Ed's definately correct. I missed the jerky part and just saw smoking.

Jerky will be difficult to accomplish in the off-set. Here's the
cold-smoker that I have for jerky, fish, etc
http://www.luhrjensen.com/prod_lure_...=9800-000-0000

tiny url: http://tinyurl.com/4zfa6

I picked it up used for twenty bucks or I would have made on using an
electric heating element or hot plate, a metal trash can, some kind of
rack system, an old frypan and a thermometer. Should be very simple.
For cold smoking I the temperature should be somewhere around 80-100dF.
When I make jerky, it's running around 90-95dF for about 11-12 hours.


--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.