Flat Racks vs Hanging for Jerky

[motolife313-2]

These are in the smoker now. Next time I may try and hang them by tooth pics. I made this whole smoker myself and these stainless steel racks. The whole smoker is actually stainless. I think you’re right. Maybe 3 times or even more the jerky if hanging. I can only fit 9 pounds on these 2 racks and that turns to 4.5 pounds when done and that don’t leave much for me after taking it to work

 

[DieselTech]

These are in the smoker now. Next time I may try and hang them by tooth pics. I made this whole smoker myself and these stainless steel racks. The whole smoker is actually stainless. I think you’re right. Maybe 3 times or even more the jerky if hanging. I can only fit 9 pounds on these 2 racks and that turns to 4.5 pounds when done and that don’t leave much for me after taking it to work View attachment 713117View attachment 713118View attachment 713119

Yeah use tooth picks & it will work great. I bet with the tooth pick method you can get a lot more jerky in it. Nice work on the smoker build.

 

[BillTheButcher]

Here's my little smoker

 

[mike243]

1 good thing is that grease will drip off, 1 bad thing is seasonings can fall off also, gotta pick your battles

 

[RrmyGuy]

I smoke mine in a Pitboss Austin XL. I use cheap cooling racks with 1 inch wooden spacers between the racks. I can usually fit about 6-7lbs of wet meat strips like that. I also use aluminum foil beneath to keep dripping from falling into the grill. I've been using the same simple recipe for 15+ years. Cut strips no more than 1/8 inch thick. Use 1 part Worchester sauce, 1 part soy sauce. I use curing salt along with sea salt, black pepper, garlic powder and onion powder. I don't use any specific measurements, I just use as much as I need to cover the amount of meat I'm using. Smoke at 200 degrees until it starts to tear when bent in half.