Smokin-It User Forum!

Recipes => Jerky => Topic started by: BryceLindsay on April 08, 2013, 12:15:08 PM

Title: Jerky!
Post by: BryceLindsay on April 08, 2013, 12:15:08 PM

   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.

Title: Re: Jerky!
Post by: old sarge on April 08, 2013, 11:10:07 PM

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

Title: Re: Jerky!
Post by: Grimm5577 on April 12, 2013, 11:10:58 AM

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.

Title: Re: Jerky!
Post by: psoltesz on May 13, 2013, 07:49:47 PM

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

Title: Re: Jerky!
Post by: Grimm5577 on May 14, 2013, 11:55:26 AM

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.