Jerky Sheets

[northof60girl]

You're an inspiration Sonny!   ;)

[Quarlow]

He certainly is and I never even thought to use the board for GB jerky like that. You really think outside the box. I have to make 2 more boards. One for my brother and one for myself. I need to see how my boards actually work as I have never even tried one out yet. Very nice Sonny.

[hal4uk]

Is it finished yet?

[pikeman_95]

CR first you are doing it something like I do my jerky. I could give you a few suggestions. When you roll the meat out use some plastic wrap on it and use the roller on top of the plastic wrap. Sprinkle a little powdered sugar on the plastic and it keeps it from sticking to the roller. I use a stainless roller that spans the strips and the sheets come out with the exact thickness. I then score the sheets with a plastic channel that leaves the stick groves in the meat. I press the plastic channel right through the plastic wrap. I then pull the plastic wrap off of the meat strips and put it into the smoker. After the meat gels I then use a plastic knife to finish the cuts through the strips. If you separate it into strips while it is smoking it will dry more evenly.

Kc

[classicrockgriller]

I used a wooden roller and hit the meat with a light

spray of Olive oil and it was No Stick.

It is taking awhile to dry but I am only at 160*.

[SiFumar]

CR first you are doing it something like I do my jerky. I could give you a few suggestions. When you roll the meat out use some plastic wrap on it and use the roller on top of the plastic wrap. Sprinkle a little powdered sugar on the plastic and it keeps it from sticking to the roller. I use a stainless roller that spans the strips and the sheets come out with the exact thickness. I then score the sheets with a plastic channel that leaves the stick groves in the meat. I press the plastic channel right through the plastic wrap. I then pull the plastic wrap off of the meat strips and put it into the smoker. After the meat gels I then use a plastic knife to finish the cuts through the strips. If you separate it into strips while it is smoking it will dry more evenly.

Kc

This is what's great about this forum.....tips about how others do things!

[classicrockgriller]

I took Kirby's advise and went ahead and cut them into strips.

I would say they are 70 to 80% done. Geez.

[SiFumar]

No finished pictures?

[classicrockgriller]

No finished pictures?

Thanks for the reminder, Yes I do.

[classicrockgriller]

These things took for ever to finish drying out cause of the thickness of the meat.

Guess I won't use a whole muscle jerky board to make Ground beef jerky again. ;D

The jerky is actually very good. Nice flavor and a nice "tear" to it. I might would have

liked a little more seasoning, but they don't suck.

[mikecorn.1]

Very nice looking jerky.


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[Keymaster]

Looks killer sonny!!!!

[SiFumar]

Looks great! Thanks for posting!

[viper125]

Looks Great! Have to try it that way. Whats the difference between a whole muscle board and a ground Beef one?

[SouthernSmoked]

Dang Sonny - that really turned out good!

Awesome!!