A few more jerky questions.....

Unknown

1) How do I know it is done??? By time? Do I puula piece off and test at certain intervals?[p]2) How much smoke.... I know this is a personal thing but get me started in the right direction... should I try to place chunks throughout the lump so that there is smoke for most or all of the cook or just one or tho chunks for an hours or so of smoke at the beginning? [p]Cheers, [p]B

Zip

Nardi,[p]My experience is that a little smoke goes a very long way considering jerky for the most part is very thin. As far as knowing when it is done, consider the jerky you have had before as a guide. It will be a little different texture when it cools, so you can place it in the icebox for a few minutes to give a test.[p]Jerky is some good stuff![p]AShley