I know how you can do great smoked items with the WSM but I have not really heard anyone doing jerky with it...

My family and friends do a lot of hunting and therefore usually have venison. Do you have any good recipes for making beef and/or venison jerky?

I follow this recipe often and it always turns out great.

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/6880069052/m/4590093152

just make sure not to put any of the jerky to close to the sides of the smoker!

Clark

Every month I make 3 pounds of top or bottom round into jerkey. The final weight is about 2 pounds, 57% of the starting weight approximately and weighed on a triple beam balance using standardized weights from the NBS.

The seasonings that I use are from Hi Mountain although I'm sure that they're other good mixtures out there like from Allied Kenco and The Meatman.

Jerking times in the WSM range from 5 to 6 hours and I would recommend working at the lower end of the smoke time. With the use of the flower pot saucer (thick clay), jerking temperature is allowed to reach 160F.

The final meat texture is achieved when the strips, upon bending, will crack without breaking.

This message has been edited. Last edited by: tjkoko,

I've made it just a few weeks ago. There was a good web site (K Taylor is the author I believe), but it appears to be shut down.
http://mywebpages.comcast.net/ktaylor11/jerky_recipes.htm

(Does anyone know whether the site was moved - I forgot to write down the recipe )

I use his approach and hung the meat (bottom round) with toothpicks. Came out great.

http://i227.photobucket.com/albums/dd189/doleary703/OctJerky004.jpg
http://i227.photobucket.com/albums/dd189/doleary703/OctJerky008.jpg

I simply lay the strips horizontally onto the grates. Both grates hold a sum total of 3 pounds wet.