A friend gave me a elk roast and wanted some jerky made for him. He wanted just plain smoked jerky. I used Hi-Mt cure and hickory seasoning. I put it in the smoker @ 130 deg for 2 hours with smoke then bumped up to 160 for 2 1/2 hrs without smoke.
I am thinking of cutting most of the middle grates from on of the grills and could skewer several strips of meat on each skewer and lay it across the grill. The toothpick tris work good but takes a bit of time. Does anybody else have an idea for hanging jerky in a smoker ?I can't believe I never thought of hanging them off a toothpick like that. That's a great idea. Great looking jerky too, BTW. Any pics of the elk while it still had the fur on it?
If you could find thick enough stainless steel wire in bulk, you could bend it into an S shape and use it to hang it off your grate from there. I've seen spools of it at Harbor Freight before, but I don't know if the stuff I've seen would be rigid enough. Hanger wire might even work if you burned it off good first to get rid of whatever chemicals are on them.I am thinking of cutting most of the middle grates from on of the grills and could skewer several strips of meat on each skewer and lay it across the grill. The toothpick tris work good but takes a bit of time. Does anybody else have an idea for hanging jerky in a smoker ?