Beef Jerky (Ambient Temp vs Smoking)
I make it Alton Brown style now using a fan and dry it at room temperature (approximately 72F) .. it's tasty (uses liquid smoke). Alton Brown says beef jerky should be made this way and that temperatures over 120F --or so I can't remember exactly-- are too hot.
Now that I am getting into barbecue, I want to know if this is true what Alton said, and if not, do you all smoke your beef jerky? If so, what temperature? How does the texture and flavor compare to Alton's style?
WSM 18.5", Mini WSM (Smokey Joe Gold), GMG Davy Crockett, Hasty-Bake Suburban (Late 1970's), Bayou Classic 60K BTU Propane Burner, Weber OTG 22.5, PGS K40 (MHP Clone).