Jerky!

[BryceLindsay]

  Hey all. I recently got the James Jerky dryer for my model #1, and was hoping to pick your brains, as I've never actually made jerky before.

  My question is really this: How thick or thin and what shape should the meat be before I put it into the smoker? I've read a lot of different suggestions, but was hoping someone had some suggestions here.

 

[old sarge]

I have not made jerky but here are a couple of links to get you started.  Hopefully someone with experience will chime in:


http://www.3men.com/3men_jerky_making_process.htm

http://www.deejayssmokepit.net/Jerky.htm

http://bbq.about.com/cs/barbecuetips/a/aa041799.htm

 

[Grimm5577]

I cut mine about 1/4" thick or slightly thicker. Freezing the meat prior makes that much easier to do. As far as shape, i got for 1" wide slices.

 

[psoltesz]

Hey, did you ever make jerky with the dryer?  Would love to find out how well it works, as I'm considering buying it.

Thanks!
 
    - Phil

 

[Grimm5577]

I didn't use the smokin-it dryer, I purchased a bilge fan and a 5v transformer to power it. I place that over the vent hole. Works great. I have seen others use computer fans and such as well.