Any Tips for making Jerky?

Discussion in 'Making Jerky' started by nickbailey, Sep 21, 2006.

  1. I'm looking to do a batch of jerky sometime soon. I'm just not too sure as to how long I should do it, what heat to maintain. That sort of thing. I figure just a few charcoal lumps for maybe like 3 or 4 hours? Still, I could use a few pointers.
     
  2. There is a veritable plethora of jerky threads here:

    Smoking Meat Forums Forum Index » Smoking Meat (and other things) » Making Jerky

    Just make sure you make enough for everyone! :lol:
     
  3. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Hey, Nick!

    My ace number one tip is make sure you have the time to pay attention to your jerky! If you refer to the thread I started last summer on the jerky experiment I violated my own rules, tried to do too many things at once and blew away a whole bunch of expensive meat!

    Since every smoker unit has its own character I definitely would make frequent observations of your product testing for doneness and so on. Some positions in your unit will work faster than others.

    Other than that wing it, my friend. That's one of the fun things we have going for us!

    Cheers!
     

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