The Texas BBQ Forum

Hickory smoked @150 degrees for @8 hours till the last piece finished. Mind you, I luv brisket, but for jerky, I prefer a London broil cut of round. Sure is a good way to make friends around town, I tell ya!-- Never can seem to make enough.

Looks great! Also looks like a ton of work! Are you slicing the meat by hand?

Thanks James!

Yes and yes, you are right-- It is a whole lot of work, and I do slice by hand. It's easier to slice when it's semifrozen, so as to get a more consistent cut. On one hand, all that work seems crazy, but it's worth it.

looks great. cutting by hand is a p.i.t.a I have a jerky board and knife that slices even slices off the flank that makes cutting easier

Good looking jerky.

I like to use a meat slicer with the hunk of meat nearly frozen to get the width now, then hand slice into strips from there.

by now I wasn`t brave enough to try jerky...

But when I´m looking on your great pix, I think it´s a must for me in the next weeks...

Beercuer,
How thick did you slice your jerky? I slice mine fairly thick (1/4" to 3/8") cause they shrink so much. They usually takes close to 20hrs in the dehydrator.

Looks great beercuer mmmmmmmm

I am wanting to try some this weekend if I get a chance

Well thank you, fine gentlemen!

Yep, is there anything so mouthwatering as a homemade jerky?

cutting by hand is a p.i.t.a

You're not kidding, SteerCrazy.

I have a jerky board and knife that slices even slices off the flank that makes cutting easier

Sweeeet!, You lucky dawg-- That's gotta be nice.

I like to use a meat slicer with the hunk of meat nearly frozen to get the width now, then hand slice into strips from there.

Now that's cool, Dave! That's kinda like squaring up ribs then, yes?

But when I´m looking on your great pix, I think it´s a must for me in the next weeks...

Simon, you won't regret it. Anything one finds in a store can't hold a candle to what you make at home. Another boon is I find it to be about 1/3 the price, by my recipe.

Beercuer,
How thick did you slice your jerky? I slice mine fairly thick (1/4" to 3/8") cause they shrink so much. They usually takes close to 20hrs in the dehydrator

Well, Dave, for me I have found the optimum to be 1/8" thick. Two thin, it comes out like burnt crispy paper. Too thick, and I can never seem to get it to dry out right at the temp which I work. I certainly see where I could go a thicker cut though if I went with a lower temp. You sure are right about how much they can shrink. Weightwise, if I start with a 3 lb slab, I'll finish with about a pound of dried jerky.

Super8mm--Cool I hope you do get the chance! I'd luv to see you guys' pics. Oh, that reminds me,... I used to do my jerky flat across the grates, and that keeps it flat and certainly has it's advantages, but I found the skewers afford me to do a bigger batch. And it used to look something like this:

But first, do you folks tend to favor brisket?

Good looking jerky.