I don't do jerky anymore, the topside i used to use is $15 a kilo rather than the $6 a kilo it was by the box full back then. Yes, that's the principle. It went in the fridge last night when i went to bed (was about 50ish degrees) and then back in the smoker at 4am this morning.
I have the smoke generating part switched off now (had 7 or 8 hours of oak followed by pecan smoke so enough), the fan off and i'm controlling one element to keep the cab temp below 70ish. Just want the bacon to reach a food safe temp of over 66C now.
It's just a matter of learning how to drive it, like a BBQ.
Good for fish, prawns etc but can smoke everything from nut's to cheese. Smoked salt is a terrific thing to have in your pantry, brings the BBQ taste to even boiled peas.
This is the last one i made before this model (same principle), here i'm smoking some malt barley to make whiskey.smokedgrain1 (resized).jpgsmoker1 (resized).jpg