Jerky Sheets

[classicrockgriller]

Quarlow made me a jerky board that is pretty nice and my Son sent

me some Jerky seasoning by Zach's.



Had 4 lbs of leaned out Chuck (No Fat). Took some butcher paper to

help lift the Jerky off the board.



1lb of South West



1lb of Original



2 lbs of Old Fashion Pepper



Set up the PID for 1 hr at 120*, 2 1/2 hrs at 140* with smoke,

2 hrs at 150* and then 165* till done. Using Apple Wood today.

[SiFumar]

Do you cut those big sheets of meat half way thru or when done all the way?

[classicrockgriller]

Do you cut those big sheets of meat half way thru or when done all the way?

Huh? ;D

The plan is to eat the whole sheet. ;D  J/K

I will cut strips after it has finished cooking.

[SiFumar]

Lol...don't think I didn't think of that!  Tks for info.

[SouthernSmoked]

What r u goin' to cover up with 'em jerky sheets? ;D

[northof60girl]

Looks less labor intensive than what I went through this morning....lol.  Did you just form GB like that after mixing in spices?

[classicrockgriller]

Looks less labor intensive than what I went through this morning....lol.  Did you just form GB like that after mixing in spices?

I put it on the jerky board show and rolled it out with a rollin pin

and lifted the butcher paper off and transferred it a Bradley rack.

The jerky board has two side and one is a little thicker than the

other. This is the thinnest side.

[mikecorn.1]

Whats the thickness of the sheets you got there. Looks great.

[classicrockgriller]

The board is 1/4" on the thin side and 3/8" on the thick side.

[Keymaster]

Good idea CRG, cant wait to see the Finally :)

[viper125]

Sure looks a lot easier then mine. I still use muscle meat. But all this ground jerky has me wondering and I may try. When done are these brittle or tough. I kinda of like the chew factor of muscle meat. My wife would probably like it less tough. Also wondering why most of you use mixes rather then own recipes? I'm not down playing any thing just curious. I can also see were  that board could make a clean quick time of it.

Good looking Jerky.

[classicrockgriller]

I read an article recently in a Cabelas magazine about ground jerky versus sliced jerky.

Parts of it said:

Quickest from field to food - Ground

Old Fashion pull when you bite - Sliced

Most efficient use of your venison - Ground

Less likely to over cook - Sliced

More Flavor - Ground

I really don't do a lot of Jerky and using up the mixes

I have are a must before I start mixing my own.

After the smoke was over I turn on the draft fan.



Starting to get a little change in color.

[Keymaster]

Lookin good Mister!!! I never heard of a Cabelas magazine :o

[classicrockgriller]

Lookin good Mister!!! I never heard of a Cabelas magazine :o

;D Sorry! It was a LEM! Thanks for the catch.

[deb415611]

the jerky is looking good Sonny