Smokin-It User Forum!
Recipes => Jerky => Topic started by: Viking603 on March 21, 2024, 04:25:19 AM
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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.
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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).
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I have a model 2. Would the 12 inch ones work better?
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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.
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2 thumbs up on the jerky!