New here with a #3.5D. Eye round roast cut up for jerky and homemade rub applied. I used my dehydrator racks as they are tighter. Put jerky in, temp to 155F for 6 hours, added a second chunk of hickory halfway through as the first piece was almost gone. Turned out great! Did a second batch the next day after it marinaded overnight with Bachan's basic sauce and it was great also.
First jery is great
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Lonzinomaker
Member
Try using skewers to hang the slices. I think they dry faster and you can put a lot more in. I easily get 7lb in my #3. I got some stainless steel 14 in skewers from amazon that work well. Get the ones that have a twist towards the end an no ring or handle to make full use of smoker length. Search for the topic "Cured Jerky in the #3" by Remacle (2019).
Lonzinomaker
Member
Model 2 rack are listed as 14.5 in so I think the 14 in ones would work. If they didn't fit, you could always bend them to fit with a pair of vise grips and a crescent wrench.
But the 12 skewers would certainly work. You might loose one row off the grate, but shouldn't make much difference in long run.
But the 12 skewers would certainly work. You might loose one row off the grate, but shouldn't make much difference in long run.
