backwaters
New member
First time poster, 6 year owner of #2 analog. Just got the jerky dryer to attempt Venision jerky soon, will start with Beef for test runs.
Im in WI and its winter. I never have much problem with outside temps when doing overnight smokes for Butts. But im curious with WI/Upper midwest temps for jerky.. have you guys experienced difficulty maintaining inside temps when doing jerky, since its below 180? If not, i get it, as why id do Beef for test runs. But if you have experienced internal temps issues in winter, could please tell me what a good outside ambient threshold would be please? Thanks folks
Im in WI and its winter. I never have much problem with outside temps when doing overnight smokes for Butts. But im curious with WI/Upper midwest temps for jerky.. have you guys experienced difficulty maintaining inside temps when doing jerky, since its below 180? If not, i get it, as why id do Beef for test runs. But if you have experienced internal temps issues in winter, could please tell me what a good outside ambient threshold would be please? Thanks folks
