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.

 

[sacedbysapp]

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.

I just order the same smoker, have you used it yet? I have it for the purpose of making jerky which I’ve never done before. Watched videos of cooking with RY.

 

[miller51]

Beven thinking about doing jerky lately, it seems I have so many new projects that most of them incorporate food and my new smoker, think it's gonna be hard on the waist line this winter...

 

[mike243]

Pellet smokers run too hot to do some things and jerky is 1 of them, easy to over shoot temps, it can be done but there's a fine line lol

 

[sandyut]

Pellet smokers run too hot to do some things and jerky is 1 of them, easy to over shoot temps, it can be done but there's a fine line lol

Funny you say that. I made a few batches of sliced EOR on my pellet. Never really liked the final product enough. Not bad but not great.

Bought a dehydrator and have started making ground beef jerky in it. Liking it much more. Easier on my crap teeth too.