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.
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
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.
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.
im happy you had good results
im happy you had good results
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