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Thanks. I sliced it a 1/4" the 1st time I did it. This one here I sliced a few hairs thicker then pounded it. It seemed to thicken back up to regular thickness as it smoked. Most of it was pretty tender though. Next time I'm going 3/16 with a light pounding.
both lol.... but for the jerky I put a handful of peppercorns on the cutting board and gave then a few hit with the ol meat mallet and put it on them before I dried em out....
I good cheat when you need lots o' cracked black pepper - spice grinder! I buy whole peppercorn, and just toss about load into the spice grinder and pulse it a few times till I get the consistancy I want. I usually grind enough to keep me cooking for about 1 week... then grind more.
My daughter brought some jerky and a little block of smoked colby-jack to a buddy of mine. This is what he sent her home with. 1 13/16 pounds elk summer sausage. Pretty good swap Eh.