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Submitted by: Anonymous

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Slice the beef into quarter-inch thick slices, then marinate them or season them with a commercial jerky seasoning mix you can find in sporting goods departments. Lay the strips of beef on the racks of your smoker set to a low temperature. It's not necessary to use a lot of wood for smoke. The main thing you're trying to accomplish in the smoker is to dry the beef into jerky. At a low smoker temp, 150-170 is a good range, plan on it taking several hours. it's important to provide airflow through the smoker, too, so the moisture from the meat can escape. Offset the lid or crack open the door a bit (which will help keep the temperature of the smoker down, too), or open the lid vent wide open. <br clear="all"> <br clear="all"> <script type="text/javascript"><!-- google_ad_client = "pub-0330955974487691"; /* C2 SmokerCooking 300x250, created 8/31/09 */ google_ad_slot = "0280235214"; google_ad_width = 300; google_ad_height = 250; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <br clear="all"> <br clear="all">

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