Coatsville IN here. Got bored during the crony shut down and decided to pick up a new hobby. Bought a Pit Boss vertical smoker from Lowes. Smoked my first Pork Shoulder with a rub recipe that I found on the net. It turned out fabulous after 8 hours in the smoker. I got hooked so i decided to make Srew on a Shingle (SOS) from another recipie that I found on the net. It was a three week process but it makes for a great breakfast. Now I’m on to making jerky. My wife is all in even after she saw what I’ve spent on equipment to make jerky, meat slicer, marinade, heat/vacuum sealer pouches for samples etc… I did agree to smoke a cow neck (brisket) for her. She said "I see you’re enjoying your new hobby but when are you going to smoke my cow neck "! Soon Sweat Heart!

I’m using Pit Boss vertical pellet smoker and plan to smoke for 2 hours at 200 and then move to a dehydrator. Has any one else used this method. Looking for your input if you have tried this method.

Tex_77 I’ll be using the excalibur seasonings. I’m still in the experimental stage. My smoker only holds 4 lbs of jerky so I thought that I may go through 8 lbs by smoking the first batch take out at 3 hours and finish it in a dehydrator which would allow to have a second 4lb batch in the smoker. Then repeat the process.

How much water should I use when mixing with the Excalibur Seasonings?
I used 64 oz on 4 lbs of jerky and tumbled it for 40 minutes in a Marinade Express Pro.
I also used 60 minutes on another batch and after tumbling Placed in the fridge over night.
I don’t know if I used too much liquid because I don’t think that I got the flavor impact that I was hoping for.
Smoked for approximately 3.5 hours in a vertical Pit Boss Pellet Smoker
Did I use to much water???