Traeger jerky question. The last of 2021 ready

[hossblur]

11 year olds first goose, and the last of the ducks.

15 year olds muzzy deer(hit it between the eyes with a 245 power belt to give it the crazy eye look)


The last of the dead stuff from 2021.

All ground up and ready to smoke tomorrow.

Question is, it's the first time I've done jerky on the traeger, usually use a smoker.

Temp and time tricks?

 

[elkantlers]

low temps and watch it close once it starts to get close.

 

[Servehim]

1/4 inch thick ,I smoke for @2.5 hours. Did a batch yesterday and its delicious. I marinate in soy/ worchestire/ garlic powder/ lemon pepper for two days in refrigerator, then add course black pepper as they hit the Traeger. Flip midway.

 

[willfrye027]

Biggest thing will be not to take it off too late. It will seem perfect on the traeger and when you take it off it dries more and is overdose. Pull it off sooner that you think is my advice, for a nice soft jerky

 

[DeerHunter53]

1/4 inch thick ,I smoke for @2.5 hours. Did a batch yesterday and its delicious. I marinate in soy/ worchestire/ garlic powder/ lemon pepper for two days in refrigerator, then add course black pepper as they hit the Traeger. Flip midway.

What temp do you do it at 180 ?

 

[hossblur]

What temp do you do it at 180 ?

That's what I did.

Only problem with traeger, and I have the smaller one, is space.

In my smoker I can get 4 racks. The traeger only half as much.

Honestly is probably the first time I've thought I should use something other than the traeger.

 

[Servehim]

On my Traeger I havea low temperature setting of Smoke, that is what I use.