Thin Sliced Jerky?

Discussion in 'Making Jerky' started by jc03, Jul 18, 2014.

  1. jc03

    jc03 Fire Starter

    My favorite meat market sells jerky that's so thin it's almost transparent. I'm going to try and duplicate it this weekend so I sliced some eye or round about 1/8" thick. I don't want to dry it out. I'll be using my Cookshack Smokette and skewers on the racks. Does anyone have any advice as far as temperature and time? Thanks.
  2. theswede

    theswede Newbie

    My jerky shrinks to 1/3 of the original weight after dehydration. So I would slice 2-3mm put it on pretty low temp and be on watch. It could go very quick. 
  3. Check with your market as to how they prepare their jerky. Chances are that it is a whole muscle jerky that is thinly sliced after cured and smoked. I make a venison jerky this way and it is always the best tasting jerky.

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