Quick Beef Jerky tonage question

[smoker pete]

Just received my set of 4 non-stick coated Bradley Smoker Jerky Racks and am itching to do my first smoked jerky in the OBS.  So by placing these upside down I will now have 8 racks that I can use.  4 with Frog Mats and 4 Jerky Racks.  I have no idea how much meat to slice up for a full load.

Don't have a slicer yet so my local butcher will do the honors for me.  How many pounds can I put on 8 racks?  Give or take!  Here's what I have extrapolated from reading a multitude of Jerky posts:

• 140º for 1 hr without smoke
• bump to 150º with 5 pucks of Hickory
• then 4 hours at 165º
• bump to 175º if need until the Jerky bends but does not break
• Rotate every hour ... top to bottom ... front to back ...

[SoCalBuilder]

Pete - The last jerky I did I cut from brisket flats and there was quite a bit of fat to cut off. I started with 6 lbs and probably lost a good pound to fat. After it was done I had 2 lbs 10 oz of nice stuff. SOme got a little thick, about 3/8". I filled 7 racks. I just set my PID to 150 and let her roll. I checked about every hour, after about 3 hours and rotated, etc. It doesn't all finish at the same time, but you'll figure out by feel when it is done, still pliant, but not soft.

Hope this helps

[FLBentRider]

It depends on how thick you slice it, I used to do 1/4 to 1/8th inch - before I started doing nuggets.

I think you will get between 5 and 10 lbs on that many racks.

[mjdeez]

I made some venison jerky last weekend, my first jerky attempt in the smoker. Worked out to about 1lb / rack at 1/4" slices.

[smoker pete]

Just ordered 7 lbs of sliced meat marinated in teriyaki sauce.  Gonna pick it up tomorrow afternoon and fridge overnight before slapping the Jerky in the OBS Thursday morning with some Hickory.