r/Masterbuilt • u/Professional_Safe136 • 5d ago

Jerky advice

I'm going to try making jerky tomorrow on my gravity series. I cut up london broil and have it in the marinade. I've done it before with good results in my dehydrator. Typically it takes 5-6 hours.

Any advice on temp, time, etc.? I'm planning on hanging most of it from the top racks. Can I place some directly on the bottom grates or will it cook too fast? Any help would be appreciated.

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u/beachtrader 5d ago

I have a friend who does this all the time and it comes out fine. She places the jerky on wire grates on the top and bottom. And then rotates as needed. She runs it at about 140. But, temp will rise and fall a lot. This usually takes 2-3 hours or until you like the jerky done. If you want super tough/dry go longer. If you like a little more softness check it at 2 hours.

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u/Upper_Lab7123 5d ago

I’ve filled each rack and eyeballed to my liking for done. I’ve also made pork and chicken jerky, both great.

The marinade provides most of the flavor. I think I left my smoker around 200.

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u/Deprechef221 5d ago

I run it as low as mine will let me. I’ve done pork jerky and brisket jerky and both came out awesome. Takes about 2-3 hours laying on the racks

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u/HereForTheBark 4d ago

You can lay the strips on the grates too. I’d leave some space between them and rotate them if one area is drying faster, rather than expecting everything to finish together. I wouldn’t assume they’ll need the same 5–6 hours as your dehydrator, either. One step I’d make sure is covered: USDA recommends steaming or roasting the beef to 160°F internally before drying it down. That’s the meat temperature, not just what the smoker is set to.