Hello everyone!
Hoping you all can help me out. Tried my hand at making GB flat jerky. Put them in the smoker. They looked like they were going to turn out fantastic. When it came time to take them out and see if they were done every single piece of jerky was stuck to the rack. They weren’t burned, they were just stuck for unknowns reasons. What does everyone else do to keep them from sticking to the rack? Do I need to turn the smoke house temp down even more?
Hoping you all can help me out. Tried my hand at making GB flat jerky. Put them in the smoker. They looked like they were going to turn out fantastic. When it came time to take them out and see if they were done every single piece of jerky was stuck to the rack. They weren’t burned, they were just stuck for unknowns reasons. What does everyone else do to keep them from sticking to the rack? Do I need to turn the smoke house temp down even more?