Skip to main content

Im trying to recreate my child hood favorite jerky. This stuff is about 1 inch X 1 inch by several inches long and covered in black pepper. Anyone ever make a jerky like this? What would the cure/smoke time be on something like this? Thanks for the help. In this pic there are 4 pieces in the package.


Images (1)
  • jerky
Original Post

Replies sorted oldest to newest

I have never read of jerky being one inch thick. My slices r all 1/4 to 3/8. I know some commercial companies make jerky tid bits that are thick pieces, but I am not even sure if those r 1 inch thick. My thicker pieces always turn out nice and chewable not tough, most of mine does.

Can u get a picture out of package and an up close pic of that label?

I am guessing something thick like what u r describing requires a long slow drying process.

Add Reply

Link copied to your clipboard.