Smoker vs Oven vs Dehy for Jerky

[Jailer]

Just a quick question for those much more knowledgeable than me when it comes to making jerky.

I've got some beef marinading as I type this using a recipe that was given to me about 20 years ago (TQ is part of it so I'm good on cure). I've been reading on this forum quite a bit since I joined (I think this is my first post) and was looking from some advice for drying my first batch of jerky.

I see a lot of people suggesting oven or dehydrator to finish the drying. I have an electric smoker (yeah I know not the best choice but it's what I got) with a home built PID controller and was wondering if the precise temp control of the PID would make the smoker a better choice to dry. I won't be able to use it to actually smoke due to the low temps, but the set it and forget it ease of the PID is making the smoker the attractive choice at this point.

Should I use the smoker or would you suggest still using the dehydrator or oven to dry? Maybe smoker with the door not snugged all the way closed?

What say the experts?

[barkonbutts]

Not a big jerky maker..others will come along! But Welcome from Dayton!!

[merrell]

I vote smoker. I use electric smoker for all my stuff, probably 300 - 400# of jerky over the years. Start at around 140 for a couple hours. Probably 5 hours of smoke. Go to 160 for three or so and finish at 185 til is dry enough to suit me. I'll do 15 - 18 # at a time.
By the way, Welcome to the forum.........

[Jailer]

I've done plenty of venison, beef and turkey snack sticks with the Jerky works gun from wally world and a dehydrator but this is my first attempt using actual cuts of meat.

Thanks for the welcome. This place seems to have some real good members.

[Charcuteryan]

I would use a dehydrator if you have one. I think its better. I would cold smoke it in the box then dehydrate. But ill take it any way you send it to me! Welcome! Happy smoking

[Jailer]

Unfortunately with an electric smoker, lower drying temps and the way a PID controller works, without a smoke generator I'm not going to be able to use the smoker to actually smoke the jerky. But it does keep the temps within a couple degrees of the target and that's why I was considering using it.

[Conumdrum]

I use a smoke generator in my MES 30", so I smoke for 3-5 hours at 90F to 105F. Plenty of smoke by then. I finished on the dehydrator for the last drying.

Here is the thread I made:
http://www.smoked-meat.com/forum/showthread.php?t=30654

The AMNPS is this, I got two 6" tube ones cheap so I used them: http://www.owensbbq.com/smokers-and-pellets.html

Just use the dehydrator this time, next time get an AMNPS.

[Fishawn]

You have some options, and sounds like the cure and safety issues have been covered.

Done jerky all ways mentioned and they all work good and produce good results. One thing I would mention is if you are going to smoke it first, to not go too heavy on the smoke and choose a wood on the mellower side. If you can get 130-180 in your electric, I would just go that route personally, and pull it when the texture or doneness you want is achieved.

Good Luck

[Charcuteryan]

I dont know what the box is like, but youll need a way to get the humidity out. Does it hve a fan?

[Doug S.]

from Utah

[Jailer]

I dont know what the box is like, but youll need a way to get the humidity out. Does it hve a fan?

Smoke Hollow smoker. Small tube vent at the top rear and a small hole on the bottom for the drip pan. So in actuality no it's pretty much a sealed unit that's why I asked about a slightly propped door. I could leave the door latches loose and the PID would keep the temp where I need it.

[Charcuteryan]

Yeah do that or it will fog up and wont dry.

[Fishawn]

I dont know what the box is like, but youll need a way to get the humidity out. Does it hve a fan?

Good question!

Smoke Hollow smoker. Small tube vent at the top rear and a small hole on the bottom for the drip pan. So in actuality no it's pretty much a sealed unit that's why I asked about a slightly propped door. I could leave the door latches loose and the PID would keep the temp where I need it.

Good answer!

Maybe a combination of smoke in the smoker and finish in the dehydrator? Done it, works great!

[merrell]

Unfortunately with an electric smoker, lower drying temps and the way a PID controller works, without a smoke generator I'm not going to be able to use the smoker to actually smoke the jerky. But it does keep the temps within a couple degrees of the target and that's why I was considering using it.

I use my homemade amazn pellet tray, http://www.amazenproducts.com/Produc...tCode=AMNPS5X8, with oak/pecan/maple pellets. I start the smoke as soon as I put the meat in the smoker.
Works for me. I use PID in my fridge smoker also......

[Conumdrum]

I do crack my MES door for temp control and removing moisture, so yea, that would work great.

Sounds like you have it under control. You'll do fine. You could try a tray of wood chips in there? They make heat also, so that might be enough.