Beef Jerky

[ApexAZ]

I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.

[Chainsaw13]

Originally Posted by ApexAZ

I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.

Brian, partially freeze the cut of meat, about 30 mins will do. That'll make it easier to slice. You don't want it frozen all the way, just partially.

[pnoon]

Originally Posted by ApexAZ

I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.

Originally Posted by Chainsaw13

Brian, partially freeze the cut of meat, about 30 mins will do. That'll make it easier to slice. You don't want it frozen all the way, just partially.

Bob is wise.

Sometimes I will buy the London Broil when it is on sale and freeze it. When I am ready to make my jerky, I thaw gradually in the refrigerator. When it is partially thawed, I slice it with a knife. I don't have/use a slicer.