A batch of whole meat to be jerky.

[eyeguy 54]

For 3 pounds an 8 x 8 plastic container works great. I sprinkle on the bottom then layer some meat. Sprinkle and repeat till done. I usually have a little left so I plop it back on the metal tray and sprinkle the rest out. Then I mix it all by hand till it all looks the same. Then layer back into plastic container, put top on and in the fridge for 24 hours. On the dehydrator Friday a.m. The hickory is really good but I add 1 Tsp pepper for 3 pounds. Mesquite is also very good.

[JP Z]

THANKS!!!!!!

[eyeguy 54]

you betcha!

[DonBo]

Just mixed up 4 lbs last night myself. I'm gonna wait a few days before filling the smoker though. I think the flavor is better if you wait longer than the recommended 24 hours.

[JP Z]

Had a nice one pop into my sights last night. Was too dark to pull the trigger. I guess I will have to wait till Saturday to fill out.

[thirdeye]

Now we're talkin'.

[Mid-Lake Rock]

Just mixed up 4 lbs last night myself. I'm gonna wait a few days before filling the smoker though. I think the flavor is better if you wait longer than the recommended 24 hours.

Agree 100%. Let it sit for a few days and the finished product is much better.

[eyeguy 54]

I love the taste after 24 hours on the whole meat and then drying. how is it better? stronger flavor? when I want stronger I use mesquite. I don't smoke it. Prefer jerky that is just dried without the smoke. It's fine I just prefer the dehydrator. A glass of Pinot Noir (or 3) and 8 or 10 of these (or 18) and I am one happy camper. lol

[DonBo]

Prefer jerky that is just dried without the smoke. It's fine I just prefer the dehydrator.

I actually prefer the finished product done in a dehydrator myself, but since mine took a dump a couple years ago I've learned to do it in the smoker.

As for letting it sit longer than 24 hrs, yes the flavor seems to be better and more consistant. (at least to me)

[eyeguy 54]

ok, I guess I haven't noticed non consistent flavor. I go a little thinner than 1/4 inch. Maybe that's why. are you smoking it or just drying it in the smoker? I know blb likes to smoke a little, then dehydrate. I might try that with a batch if I can fine some screens.

[DonBo]

I smoke it for about 2 hours, then just use the smoker on low till dry. I do like the extra smoke flavor, but found it's easy to overdo it.

[eyeguy 54]

thx, what wood and temp?

[eyeguy 54]

drying time.

[hoggs222]

How many trays can you do? I have a Nesco with 12 or so trays. What temp and how long?

[B-man715]

Looks awesome Eyeguy! That is just a teaser batch I would eat that all even before it cooled off

Five or six years ago I bought a Cabela's Jerky slicer, one of the best investments I have towards meat processing.The least amount I do in one batch is 15 lbs, sometimes twice that

Man oh man I love jerky!

[eyeguy 54]

Just 6 trays for a 3 pound batch. dries down to 1 1/2 pounds. takes 5 to 7 hours depending on thickness. high on mine says 155 so it's always on that for jerky. Might have to get a jerky slicer some time. Fillet knife has worked for 30 years lol