Jerky Help

What know help. Ya I've tried several batches that didnt turn out good.

I think the problem is we don't really know what your childhood favorite jerky is...even with the picture.

I would say start with hi mountain pepper blend kit and adjust from there. I could see how adding more pepper might get you there from starting with the base of that kit.

I am no jerky expert either, but I sure love how this kit produced on my first attempt.
link
http://shop.himtnjerky.com/onl...tid=4&cat=248&page=2

I would cure for 48+hrs and smoke could be up to 12 - 24 hrs. Don't smoke over 180* Start it about 130 and bump up 10 - 15* every hour......

Let me clarify anyone ever make Jerky this thick?

I ask my butcher for 1/4" slices and sometimes get 3/8". They turn out nice and jewable.

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.

Well this is the only place i have ever had jerky this thick also and this is in no way and endorsement but here is the website showing pics also.
http://jacksonbrothersmeat.com/

Wow, that stuff is like the equivalent of jerky posts. I would love to know how they get that thick stuff to dry out without it tasting like overcooked meat. If u can get the info u may be able to recreate it.

That does look interesting.