I want to start making jerky and see the jerky board mentioned from Hi Mountain. Is it a must have accessory? Can I do the same thing with my slicer?
Are the hangers the best way to go for my 08?
Thanks as always.
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If you have a slicer i think you will be okay, I don't use a board either hand slice of run through the jerky slicers i have from Cabela's
As for the rods, i made some from 3/16 SS rod I picked up at the local welding supply (maybe hardware) store.
When i used to do jerky in my brinkman barrel I used small S hooks I could put hooks through the meat and then hang from the racks. Get a couple of boxes if yo go this route.
As for the rods, i made some from 3/16 SS rod I picked up at the local welding supply (maybe hardware) store.
When i used to do jerky in my brinkman barrel I used small S hooks I could put hooks through the meat and then hang from the racks. Get a couple of boxes if yo go this route.
One more question. I am going to use flank for my jerky. The photo for Hi Mounitans slicer shows the flank laid flat and slices are taken similar to slicing cutlets from a chicken breast. Is this the proper method? Sliced, then cut these "cutlets" down to strips.
That's often how the meat dept slices my London Broil. I, then, slice each piece into strips.