How To Make Smoked Beef Jerky | Smoked Beef Jerky Recipe | Smokin’ with Gerardo| Bradley Smoker

[@byebye_public_servant]

What a wonderful jerky!
I will use your video as a reference for my jerky making.

[@CatKingCole82]

Thanks for this! I've perfected cold smoking cheese with my Bradley, without a cold smoke attachment! I wanna learn to make beef jerky.

[@dalepaul4094]

That jerky looks great, as is everything we see you smoke. We are going to try out your recipe with a couple elk roasts this weekend and we're wondering how you mix the bisquettes in, do you just alternate them one for one? Thanks 🍻

[@RichieWayneVlogs]

did you still use water tray inside smoker as it would give unwanted moisture ?

[@jason123425]

How long does it keep for? And does it need to be refrigerated?

[@thebeefguy.3961]

I have got to say, the whole don't leave fat on the jerky because it will go rancid, sounds like an old wife's tail to me. Beef jerky is a cooked product right and in this case cooked and smoked !! Cooked/ dehydrated at 140f or 60c which is a cooking temperature. I have been making my own biltong for years and I leave as much fat on as possible, biltong is a true dehydrated product so if the fat was to go rancid would it not happen here. I think I might have to put this to the test. Love your content non the less !