yeah its tough with my smoker being electric its just so tight.... i could if i want smoke and then finish in deydrayetor.. but the quainity i do at one time.... yeah
looks good man
The damn slices are so thin and take up so much grill space that doing this on a small smoker just can't be worth the effort. I normally can put about 110 pounds of meat through my beast in a day but 14 pounds of thin sliced jerky was all that I could manage.
Expensive, time intensive and very, very worth the effort at the end of the day.
when i jerk i cut it 1/4 or thinner marinate of of course but my excaliber will driy it aweson in awesome time
That Franklin BBQ guy from Austin had a vid where he smoked the meat for a few hours (to get the smoke flavor) and then put it in his Excalibur overnight. You might want to give that a try, the smoke takes the jerky to the next level.
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