New to making beef sticks
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I have a camp chef pellet smoker and the lowest temp is 160 - watching video from Meatgistics the starting temp should be 124/140 - what should I do???
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I like to start with my dampers all the way open on top to allow smoke to exit, helping not only drying but allows a colder temp as well…I haven’t ever had to try it bc my vertical goes to 150 and I’ve never had any ussues…I set to 150 damper open for 30 min, then add pan with sponges and damper at about 1/3 closed for 30 min, 2/3 closed for 30 min then closed and I can pretty much stay at 150 for about 3 hours, sometimes take to 175 to bring internal to 135 then finish in water bath to 160 internal
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Thank You!!! what are the sponges for?
beefstickgirl It helps the water in your pan to evaporate more easily. That helps increase the humidity in your smoker.
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do you want humidity when smoking beef sticks or jerky?
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Definitely when smoking snack sticks and summer sausage at one point, I’ve yet to smoke jerky but I’d assume maybe not since you’re trying to dry it out, check out the tender jerky videos on YouTube and see how Jonathan did it
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