Quick Answer
SMOKE JERKY AFTER DEHYDRATING, as smoking before dehydrating can lead to uneven smoke distribution and inconsistent flavor. This approach also helps prevent smoke from accumulating on the dehydrator's heating elements. A general rule is to dehydrate the meat until it reaches an internal temperature of 160°F (71°C).
Dehydration Techniques for Jerky
To dehydrate jerky effectively, use a temperature range of 160°F (71°C) to 170°F (77°C) and a relative humidity of 5% to 10%. This will help preserve the natural enzymes in the meat, allowing it to dry more efficiently. Dehydrating for 3 to 4 hours at these temperatures will yield a good starting point for smoke-curing.
Smoking for Flavor Enhancement
Once the jerky is dehydrated, it’s time to add the smoke flavor. Use a smoker set between 225°F (107°C) and 250°F (121°C) to infuse a rich, smoky flavor into the jerky. You can use a variety of woods, such as mesquite, hickory, or apple, to create a unique flavor profile. A general guideline is to smoke the jerky for 30 minutes to 1 hour, or until it reaches an internal temperature of 150°F (65°C) to 155°F (68°C).
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