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Beef Jerky on the Smokin-It#3 - Page 2

post #21 of 32
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post #22 of 32
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post #23 of 32
Thread Starter 

Ended up with 11 bags, totaling 89.3 ounces, starting weight of 179.8 ounces for a yield of 49.56%...$10.46/Lb for the (dried and trimmed)) meat, add in seasoning, wood, electricity...so probably $15/Lb..

 

Tastes great though!

post #24 of 32

That looks amazing!  I'll dispose of it properly for you :)

post #25 of 32

That looks great. The meat slicer sure does help. I still use a fillet knife, so I'm jealous! LOL!

post #26 of 32

Very nice Jerky selection 

 

A full smoker is a happy smoker

 

DS

post #27 of 32

This is an awesome blog on how to make jerky.  Such a time consuming process it's no wonder why jerky costs so much money

post #28 of 32

Dert, when your slicer start to leave tails on the meat, it past time to sharpen the blade of the slicer.  I do that several times while slicing meat up.

post #29 of 32
Thread Starter 
Quote:
Originally Posted by Palladini View Post

Dert, when your slicer start to leave tails on the meat, it past time to sharpen the blade of the slicer.  I do that several times while slicing meat up.
Quote:
Originally Posted by Palladini View Post

Dert, when your slicer start to leave tails on the meat, it past time to sharpen the blade of the slicer.  I do that several times while slicing meat up.

I don't have a sharpener....it did not come with one, any good sources out there for a Hobart #1612??
post #30 of 32
Thread Starter 
I finally bought a sharpener for the old girl...~$100 online, not a cool one that fits on top, but bolts to the adjustment plate...
post #31 of 32
Where did you find the Hobart #1612 for $ 279.00 as shown on the sticker in your Q view?
post #32 of 32
Thread Starter 
I actually got it for $220 because of the lack of sharpener...

Local Craig's list ad from a pawn shop in St. Paul MN- he had it for less than a day!

I've been looking on and off for the better part of 10 years!
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