March 17th, 2013, 12:42 PM
How thick to slice jerky???
Hey guys! Getting ready to make some jerky in my dehydrator - normally I use ground, but I don't want to do that this time - I'm curious, how thick do you normally cut your slices?? Any other tips??
March 17th, 2013, 12:52 PM
I slice my meat at 1/2" however I dont dry the meat, I wet Jerk the meat and smoke or cook to 150 degrees then seal in bags and freeze,.. no sence turning good meat into leather
March 17th, 2013, 01:09 PM
I use a jerky board. I slice it as thin as I can. It is just right when once its dry you can just about see through it.
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March 17th, 2013, 02:06 PM
i'm with sleeperls. I like it thin, just dont overcook it, once you pull it from the smoker it will continue cooking. i like 1/8 of an inch think, no more than 1/4
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March 17th, 2013, 02:34 PM
I'm new to the jerky thing, but I'm chiming in anyway. (I'm using a dehydrator now for the record.) I've sliced over 1/4", was shooting for 1/4", but ended up more like 3/8", and really liked the thick cuts. My jerky co-conspirator disagrees. Last time we went 1/4" or less. Jerky was still good, but a little thin for my taste.
I think its really just a matter of personal preference. It's a lot of trial and error to get your process dialed in.
Speaking of jerky, its time to rotate my racks.
March 17th, 2013, 02:38 PM
I've cut it pretty thin and also over 1/2" inch before. Its all personal preference!
March 17th, 2013, 03:00 PM
This cut usually works best for me too
Originally Posted by kevinfoerster
March 17th, 2013, 03:14 PM
I've got a deli meat slicer which I set to 1/4" for beef and 5/16" for elk and deer. Game meat is much more lean so you can get away with thicker cuts and not over dry the meat.
March 17th, 2013, 03:33 PM
I bought one of these off eBay. Works even better than I had hoped. Makes slicking jerky very fast and every piece is the same thickness. Absolutely would buy one again.
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March 17th, 2013, 03:41 PM
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March 17th, 2013, 04:04 PM
Never tried cutting slices ,just ground meat
Anyone have any good recipes for the oven and do you have to use a cure if your making this type of jerky.
Tips would be great for this newbie
March 17th, 2013, 09:44 PM
1/4" with high mountain cure = amazing jerky
March 17th, 2013, 09:52 PM
With my dehydrator, 1/4 inch thick. Seconded on the high mountain.
March 18th, 2013, 03:17 AM
Do you want hard chewin' jerky strips or softer, kippered chunks?
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March 18th, 2013, 10:07 AM
Re: How thick to slice jerky???
I've toyed with recipes for whole meat jerky and think I found a amazing one finally. Maybe I should post it up. Or pm me
Originally Posted by BOOYAH
March 18th, 2013, 11:28 AM