Even though we had a power outage that affected us for a good part of the day yesterday, we managed to get the beef jerky completed (although it did take until this morning for the final racks). Because it was relatively cool outside (30's), I had the smoker on the edge of the garage door where the smoke could still vent, but the garage would not fill with smoke.
Continuing from where the first post started, the meat was removed from the bags and drained on paper towels
... and arranged on racks. Because the marinade was relatively salty and sugary, much water was already removed from the meat before the smoking even started
9-10 pounds of meat fills all 5 racks of the Big Chief - each rack was liberally coated with coarse black pepper.
View from the top
Done... thick, chewey, spicy, sweet, salty
