Favorite Racks for Making Jerky

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Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Sep 7, 2013
Roseville, CA, a suburb of Sacramento
I don't have or want a dehydrator. I use my oven, WSM, or Kettle to make jerky.

I bought one set of the racks shown below. Used them once, and immediately bought another set. Each set comes with one rack that fits in a half baking sheet and two stackable racks. With a little creative rack placement, all six racks will fit in the oven and 22.5" WSM. Six racks give a total rack space of 1188 sq. inches. I chose these particular racks because the holes are only 3/8"

I currently have 4.5 lbs of whiskey marinated bottom round on 4 racks drying into jerky in my oven (too dang hot to go outside). I can dry that in about 4 to 5 hours. The latest pic is on my phone. I will upload it in a minute.

BTW: made in China, as evidenced by "Dishwasher Salf."

Screenshot 2022-07-21 131629.jpg
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Another BTW. I'll pull the stacked racks out of the oven after 4 or 5 hours. I'll leave them stacked and point a fan on low at them for a couple hours or more. It cools them off AND drys them a little more to the point I want. I never did that until I bought the racks.
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Resurrected this thread due to Sven's recent jerky experience. These racks get used for so much more than jerky. My oven racks have a space of 1 1/4" between the bars that run front to back, which makes for some fit issues with bread pans placed front to back, not side to side. I place one of these racks on the oven racks...problem solved!

They are essential to me for making jerky AND baking bread.
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