Cooking Jerky in a Smoker

[eman]

I would cut thin as you can if you want Jerky . If you want more of a soft Pemican style then go 1/4".
Marinade your slices over night. Take the meat out and drain well. let it sit in a single layer in the fridge over night to dry . smoke at 135 for 4 hrs w/ light smoke. Finish drying in a 150 degree oven if needed . If you don't use a cure in the marinade you should refridgerate after drying. For some great info go to www.smokingmeatforums.com click on forums at the top of the page and then scroll down to the jerky section. click on jerky and read how it's done all over the world. There are recipes for marinades and recipes w/ cure and w/o.