@wrobben4848 While the recommended time is 12 hours, and that is what will give you the best result, you can cut that time down to 8-10 hours without too much difference. You might not get the meat to burn a really nice reddish/pink but since you are making jerky you don’t need to worry about that too much, you just want the curative properties. Good luck!

Thank you for the information Austin!

Made the sticks on sunday and they came out great. I made Willies, Pepper Stick, and the Jalapeno. They are all good. I did add 1lb of hi temp chedder cheese to my 10lb batch of the Jalapeno. That is my favorite one, highly recommend it to all.