Directions

1. Preparation

2. Combine jerky seasoning and cure with 1 cup of water and stir until well combined.
3. Slice beef against the grain, into ¼” to 3/8” slices (using a meat slicer will give the best results)
4. Combine the sliced meat and jerky marinade together in a bowl and mix until meat is well coated.
5. Place meat in a ziplock bag and refrigerate for 12 hours.
6. Remove jerky from fridge and lay onto racks in a single layer (avoid overcrowding for optimal airflow). Let it rest at room temperature while the smoker preheats.
7. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 140F on Smoke mode with dampers wide open.
2. Place racks of jerky in smoker. Run 2 hours.
3. Fill pan ¾ full with sawdust and dampen thoroughly with water.  Form mixture into a funnel shape and place on the heating element.
4. Increase temperature to 170F. Set the dampers to 2/3 closed.
5. Smoke for 3 hours.
6. Carefully remove the sawdust pan from the smoker. (Pro Tip: Rotating racks at this stage will promote even drying).
7. Set the dampers wide open and run until desired texture (3-5 hrs).
8. Turn smoker off and let it rest in the smoker for 4-5 hours before packaging and storing.