I made two batches of venison jerky this weekend. I made one friday night of about 20 lbs worth of meat, and one on saturday of about 30 lbs of meat. Turned out spectacular again.
The weather was pretty nice for making jerky, I prefer it on the cool side when I'm doing it to keep the heat down in the smoke box. It was in the mid 20's on friday night, and when I started on saturday morning it was 6 degrees.
The second batch of jerky consisted of about 125-150 strips hanging plus four flat rack full. It took every bit of space up in my smoker. I think I now know the capacity for jerky. I'll try to include some pics.
Brett
The weather was pretty nice for making jerky, I prefer it on the cool side when I'm doing it to keep the heat down in the smoke box. It was in the mid 20's on friday night, and when I started on saturday morning it was 6 degrees.
The second batch of jerky consisted of about 125-150 strips hanging plus four flat rack full. It took every bit of space up in my smoker. I think I now know the capacity for jerky. I'll try to include some pics.
Brett