Can I still make Jerky

Grill fajitas with them. Or take them back to the butcher. I've had thicker pieces in the past, and they turn out OK, but 1/2" is pretty thick.

I agree with Pags, 1/2" in pretty thick. Fajitas or chop it up for some stew meat. Dang, if you butcher can't operate a simple slicer I'd be looking for a new meat-man.

Good luck!

That's what I was afraid of. I'll give Jerky a try with the thinner pieces and marinate and grill the others. I guess the supermarket butcher flunked fractions. Fajitas sound good. Thanks for the help.

Try one of the larger ones to see if future mistakes can be salvaged.

We think alike. I read a post somewhere that suggested making Jerky out of chunks of meat instead of strips. I just have to cure in two different batches. The thick pieces will need to cure longer according to the High Mountain site unless a longer cure would not hurt the thinner pieces. Any thoughts?

The goal is to get the cure to totally penetrate the meat. Thicker peaces take longer naturally. Cured is cured. Just want to make sure the thicker pieces have enough time.

I had read that the cure takes 1/8" per day to penetrate the meat. Therefore, 24 hrs for 1/4" piece (it penetrates from both sides). I go 2 days to be sure. Believe Hi Mountain calls for 2 days also (I'm doing wet cures now). For the 1/2" pieces, I'd go 3 days.

When I've had thicker pieces in the past, say 3/8", they've turned out fairly good. So all is not lost.

Place your thicker pieces on separate racks or jerky rods cause they'll take longer to smoke/dry than the thin ones. You'll need to take the thin ones out first.

Thanks Pags. I put the meat in the freezer until I could sort things out. Won't get to this for a couple of weeks now. I'll post when I finally do and let you know how it turns out. Thanks again for the help.

I have done 3/8 plus pieces with no problems
I mix the cure and leave it go for about 4 days just for my regular sliced, have done 6 days for thicker pieces, just mix at least once a day and stash in bottom of fridge.

This was actually going to be my next project. Back home we have a slaughter house that sells jerky that is about 1 inch by 1 inch finished and its nice and pink all the way through (cure/smoke im guessing) that is covered in course ground pepper. You to take a knife and slice a piece off the end and enjoy. Best stuff ive ever had. Next to mine that is.