Jonathon - I see your point

akdave
That makes sense - I’ll try that next time. Thanks

If I was finishing the jerky at 190° to bring the internal temp to 160 and the jerky hits 160° but I would like it to be a little dryer – should I leave it in there but lower the temperature or keep the temperature High?

I took some jerky that was smoking much of the day. I have about 40% weight loss. Sounds like the goal is 50%. Should I throw it back on the smoker after it cooled?