Reply to "GLH - Your jerky...?"

Former Member

In fact the batch we did Sunday was approx 3-3.5 lbs. We used 4 oz of hickory and 2 oz of cherry and went with the door closed for 3hrs on the button. Came out great.

Far as thickness of meat is concerend, we bought the slicing board and jerky knife from HiMountain. It board has two thicknesses available (1/4 & 3/8 inch) We only use the 1/4 cause we like our jerky thin. We have only cured for 24 hours and it seems to come out pretty darn good every time but we'd like to hear more from folks who are curing longer.

3/28/079:48 AM

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