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.
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7/18/14 at 7:11am