Couple of jerky questions.

[Darrin]

Going to try some jerky and have a few questions before I start.

• What is the best cut to use?
• Do you like it cut with or against the grain?
• Should I use the WSM or the MES?
• What temp and wood?

Thanks!

[Slanted88]

1. London Broil 2. With the grain 3. I'd use the MES 4. I keep mine around 200 and I either use hickory or mesquite.

[Kingudaroad]

London broil
Don't matter
Use whichever will keep the lowest temp
I like hickory at 140 to 150 degrees(easy on the smoke)

[DDave]

• What is the best cut to use?
• Do you like it cut with or against the grain?
• Should I use the WSM or the MES?
• What temp and wood?

Don't know if it's the best or not, but I use top round.

Against the grain if you want it easy to chew, with the grain if you like it "caveman styie".

Which ever one can hold temps around 140° to 160°. If the MES will go that low, I'd use that since after about 3 hours you want the smoke to stop and just need heat to finish drying.

About 140° to 160°. I like hickory.

Dave

[Gunslinger]

Any lean cut, at least 1/4 inch thick, marinated for 24 hours in favorite marinade and cure #1, DRIED (not cooked) at 90 to 110 until absent of MOST moisture. If no cure, cook it. Never cooked it, so I don't know what temp to tell you. I'd guess at least 140. Hickory or apple.

[desertlites]

whatever on sale-cured+spiced" 24 hrs.140-no more than 2-3 hrs smoke-after a couple hrs. (cooking)cook 10hrs+

[Darrin]

Just fired up the MES. It will go down to 100*. It's raining today. WIll the high humidity affect my jerky smoke?

[Darrin]

Should I set it to 120 or so?

[Texas-Hunter]

120 is OK ... dont go any higher than 140*

[Darrin]

What about the humidity with it raining today?

[Texas-Hunter]

You should be fine... Just don't keep opening the door... Remember dehydrating is 140* or below... cooking is above 140*

[Darrin]

Thanks. Got her set at 110*. My cuts are about 1/4" to 3/8". How long should I let them go before checking? How long can I expect them to take till done?

[Texas-Hunter]

Take a peek around the 3 hour window..That should give you a good feel how they are drying

[Gunslinger]

I dry for an hour, then smoke for 2 or 3 hours then finish w/o smoke. Any longer in the smoke and it's like eating smoke.

[Texas-Hunter]

Seems we skipped on the amount of smoke.. True they can taste like a smoke stick you use to much...Kinda was focused on the temps and times..