Jerky

I played around with a jerky recipe over the weekend. Here is the entry form my cooking journal:

5/22/2011 - Beef Jerky
Ambient Temp 51F
Started with Simple Beef Jerky recipe in the MAK cookbook added Butt
Rub and Worcestershire Sauce
Recipe:
1 cup LOW SODIUM soy sauce, 1/4 cup Worcestershire Sauce, about
a half cup of brown sugar, Light sprinkle of Butt Rub
2.75 lbs of bottom roast - Sliced from about 1/8 in to about 1/4
inch. Layered in a baking dish, sprinkled brown sugar and
Butt Rub between layers. Warmed soy and Worcestershire
then poured it over meet. Put in Fridge over night.
Technique:
Hickory pellets
MAK on smoke (avg temp @ 175f) at 4.5hrs,
Recipe:
flavor is awesome, thick pieces are still a little raw. Changed Temp
up to 250f to bring up to temp about 30 mins.
NEXT TIME: Go higher temp, maybe 225f and/or slice thinner?

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Actually you need to lower the temp and cook longer to make the jerky have the proper finish...other wise you will end up with smoked flank strips...the real key with jerky here is the patience....

What BP said.

Looks like you have it right in the MAK?

Why dont you use the side box and bump the heat to 190-200* which will give the side box a lower temp. Oh yeah dont forget the cure#1 VERY IMPORTANT. 1 level tsp per every 5 lbs of meat.

Hollar if you need some pointers.

BP and NePaS both gave you very important info. Lower the temp to around 150-160 if you can and use Cure #1. With the higher temp like you were using you are actually cooking the jerky rather than drying it. When I do jerky, I will put a couple hours of smoke on it and then go to the dehydrator at 155.

Bud,
It tasted GREAT!

Looks tastey from here!