Flat Racks vs Hanging for Jerky

[BillTheButcher]

Hello all, 2nd time poster here.

Getting into jerky making recently and was curious if there's a advantage to hanging the jerky in smoker vs laying flat on racks ?
Any difference in the way meat cooks / tastes etc..

I don't actually have a way to hang in the smoker, but would buy / build something to accomplish it.
I have a East Oak electric smoker.

I've been dehydrating but want to start smoking it because my jerky seems like it's always missing something.

Thanks for any input.

 

[DieselTech]

I personally think you can get 2-3more times the jerky in the smoker by hanging. I bought some heavy stainless wire/filler rod & made a bunch of "S" hooks to hang my jerky from the original smoker racks.

 

[BigW.]

Hanging maximizes space. You can use kebab skewers and hang from the rack.

 

[smokerjim]

Besides fitting more jerky I dont think there is a difference, I just use toothpicks and hang from racks that way.

 

[BillTheButcher]

Thanks for all your replies, I'm not making a ton of jerkey at once, 4-5 lbs at most. Never smoked jerky so I guess I'll try flat on racks and see how it goes.
Also , my smoker has a water tray .
Should I not use it when doing jerky ?
I don't want the meat to come out moist. I prefer it dry or won't the water matter ?
Only ever did a couple briskets in this smoker.

 

[BigW.]

No water needed. Appears your smoker is a MES (Masterbuilt Electric Smoker) clone. Lot of folks here have one and will be able to assist with advice. If you want to go down a rabbit hole, you can look at mailbox mod, PID controller, and smoke tube/tray.

 

[sandyut]

Thanks for all your replies, I'm not making a ton of jerkey at once, 4-5 lbs at most. Never smoked jerky so I guess I'll try flat on racks and see how it goes.
Also , my smoker has a water tray .
Should I not use it when doing jerky ?
I don't want the meat to come out moist. I prefer it dry or won't the water matter ?
Only ever did a couple briskets in this smoker.

what kind of smoker are you gonna use?

I use a pellet and run it w/o a water bowl. I would say no water bowl. the time it takes to dry will be determined by the thickness.

I Usually make OFG Jerky thank you Disco!

 

[BillTheButcher]

sandyut , it's a East Oak electric , and I may try that OFG recipe you linked ! Thanks

 

[sandyut]

sandyut , it's a East Oak electric , and I may try that OFG recipe you linked ! Thanks

you bet! One thing I learned is that jerky will keep drying as it cools. my first batch came off pretty dry, then cooled to crispyfied.

 

[BillTheButcher]

sandyut, What temp and time do you do your jerky? What flavor wood do you like.

 

[indaswamp]

I personally think you can get 2-3more times the jerky in the smoker by hanging. I bought some heavy stainless wire/filler rod & made a bunch of "S" hooks to hang my jerky from the original smoker racks.

I used some industrial SS pipe insulator tie wire and did the same thing. 1 hook will hold about a pound or so. Works for 1/2# tasso too. Only advantage to racks is faster loading and unloading in the smokehouse I would think...

 

[sandyut]

sandyut, What temp and time do you do your jerky? What flavor wood do you like.

Around 200.

 

[indaswamp]

I dry jerky around 160*F...I like either hickory or pecan.

 

[normanaj]

If you want to go down a rabbit hole, you can look at mailbox mod, PID controller, and smoke tube/tray.

That's a hole worth entering!

 

[GatorAGR]

I just made a batch this weekend. set the MES at 165 with a mailbox mod w/A-MAZE-N tray with pellets. Let it go for about 4 hours. Turned out really good, but a little on the dry side for my wife so I may check on it earlier next time or cut thicker slices. For jerky I use the High Mountain Hickory seasoning from Cabela's. I use eye of round sliced thin, but not too thin because it will dry down. I use racks because I do small batches, but I'll probably rig up some hanging method in the future to fit more in the smoker.

 

[BillTheButcher]

Tried the High Mountain stuff, didn't really care for it much.
Got some Backwoods Original that I might try.

 

[GatorAGR]

I tried the variety pack of Hi Mountain, and much preferred the Hickory flavor over the others. It has the classic salt/pepper/hickory flavor that I like.

 

[BillTheButcher]

What I want ,is to create my own but haven't gotten the magic formula yet....YET!
Seems like all the pre packaged stuff is just loaded with chemical garbage if you ask me.

Bought a vacuum marinator to test out and can't believe how well it works. I've marinated meat for 2-3 days in fridge, and this thing did the same or better in 15-30 min. Impressive

 

[motolife313-2]

I personally think you can get 2-3more times the jerky in the smoker by hanging. I bought some heavy stainless wire/filler rod & made a bunch of "S" hooks to hang my jerky from the original smoker racks.

Do you have a pic of youre setup? I’m thinking I’d take a serious contraption to get a few levels hanging in there

 

[DieselTech]

Do you have a pic of youre setup? I’m thinking I’d take a serious contraption to get a few levels hanging in there

I am sorry. I should have stated I was using a Bradley puck smoker. I just used the stock racks & hung the "S" off of them.

Can you post a pic of your smoker setup. If I got a pic of the inside i bet we can come up with a easy solution.

Thanks.