Backstrap jerky

[bbq_esq]

Buddy of mine dropped off a few backstraps. His freeze crapped out and I never turn down free meat.

I grilled some over the weekend which was excellent, but its too much to eat all of and I would hate to waste it.

I have read through the jerky article on the free side and fortunately I have everything I need unless I drank all the bourbon with the weekend grilling

My question is about actually cooking it - I have an SNS Kettle Deluxe and a PBC. PBC seems too hot for jerky. So I am thinking SNS Kettle, set up for low and slow, only lightly like 5-6 coals to start off, no water. Not sure I can really keep this thing down at 200 but if I'm closer to 225, will this still work?

[Huskee]

I've never made jerky out of backstraps, but yes, you can get that kettle down to whatever temp you need. 220 or lower yet.

[Jerod Broussard]

225 is fine for jerky.

[texastweeter]

I only smoke my jerky for a short time before going in the dehydrator. IMO colder is better. If you "cook" it too high the texture suffers. I basically cold smoke it for 30 minutes to an hour, then dehydrate at 140° for 7-7.5 hours. Never used the recipe on here.