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<blockquote data-quote="Fred Kingston_RIP" data-source="post: 116430" data-attributes="member: 10742">Beef Jerky takes 6hrs. at 140º in a dehydrator... the marinade takes 24hrs. before dehydration... I suppose that electric smoker can do it, but the critical component of a dehydrator is the fan to move the humid air away from the product... most die hard beef jerky makers guard their marinade recipes... <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink&nbsp; &nbsp; ;)" loading="lazy" data-shortname=";)" /> Jerky is more a cold smoke product... cold smoking is smoking below 140º.... something most big box store smokers can't do... Above those temps, and you're cooking the product...&nbsp; The marinade stage effectively &quot;cooks&quot; the product, the smoking/dehydration phase is only effectively finishing the product... Example, Salmon is preserved in the marinade, and cold smoking process and retains a nice texture... Hot smoking cooks the salmon, and it's texture will be different... the product will lose it's natural juices too fast and flake apart... Same product (salmon), same marinade, one hot, one cold, and you end up with two different products...<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink&nbsp; &nbsp; ;)" loading="lazy" data-shortname=";)" /></blockquote>

[QUOTE="Fred Kingston_RIP, post: 116430, member: 10742"] Beef Jerky takes 6hrs. at 140º in a dehydrator... the marinade takes 24hrs. before dehydration... I suppose that electric smoker can do it, but the critical component of a dehydrator is the fan to move the humid air away from the product... most die hard beef jerky makers guard their marinade recipes... ;) Jerky is more a cold smoke product... cold smoking is smoking below 140º.... something most big box store smokers can't do... Above those temps, and you're cooking the product... The marinade stage effectively "cooks" the product, the smoking/dehydration phase is only effectively finishing the product... Example, Salmon is preserved in the marinade, and cold smoking process and retains a nice texture... Hot smoking cooks the salmon, and it's texture will be different... the product will lose it's natural juices too fast and flake apart... Same product (salmon), same marinade, one hot, one cold, and you end up with two different products... ;) [/QUOTE]

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