"Katra" > wrote in message
...
> In article > ,
> "Edwin Pawlowski" > wrote:

<Snip>

>> 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.
>
> --
> K.

Edwin is correct. I make jerky all the time in an electric smoker. The
normal procedure is to slice and marinate top round (on sale) using
worchester, soy, garlic, onion powders, some sweet, and ground black pepper.
Please don't ask the ratios I've been playing with them for years.

Normally I prop up both the bottom of the barrel with chop sticks and I do
the same with the lid. This allows an air flow as for me the object is to
DRY not COOK the meat. At the lid I use an instant read thermometer to
monitor the temperature. I try to keep it under 130 degrees. Please note
many people recommend drying at over 160 degrees in order to kill any
e-coli. I do not use ground beef ergo I have not had a problem.


Dimitri
Dimitri