Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 30 pounds of venison jerky in the smoker

The other half is the dehydrator box with supports for ten drying racks. It is also lined with metal (aluminum).



Then the racks spend the next 8 hours in the dehydrator. I start it out at 140 and slowly raise the temp to 165F.



During the drying process I rotate the racks back to front as well as top to bottom to make sure everything drays evenly.

Fast forward 8 hours and its finished.



The strips are cut to length and vacuum sealed





Im very pleased with the flavor. Its got a late heat that hits the back of the tongue. Now I need to make some smoked summer with crumbled cheese and Jalape�o.