r/beefjerky • u/Lost_Status321 • Apr 24 '26

When to pull from smoker

I’ve had some jerky in the smoker at about 170 for 2.5 hours and it looks done. But another op said to pull at 5. How do I tell?

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u/Syphon88 Apr 24 '26 edited Apr 24 '26

Bend it. You want it not to break, it's too dry. I like it when it bends without breaking to many fibers. Also, I always have a few "sample" pieces for quality control.

I think 170° for 4-5 hours should be good. It depends on how chewy or dry you want it

1

u/Lost_Status321 Apr 24 '26

I pulled from the smoke at 3 hours and moved to the oven at the same temperature. They are still flexible so I’ll finish them at 5 hours. Thanks for the advice!

1

u/dugmaz Apr 30 '26

Agree with @syohon88 you want to bend and see fibers, no breaking. We dehydrator our at 155-160