Thanks badshot, Like I said I've only used it to smoke fish. I bought an electric one for jerkey and sausage. As you said the electric is more precise in regulating temp. which is very important in making foods other than jerky. I had a recipe book that came with it and can't seem to find it. Thanks once again for the info.
The water will leave the meat a little moist rather than leathery. This is what I've experienced anyway.
But won't this cause the jerky to go bad sooner? I know it tastes better this way but won't the excess moisture deter from the shelf life. I dry mine out pretty thorough and store in a paper bag on the counter and it will last up to two months and just keeps on drying. I'll have to give my next batch a try your way.