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  #1  
Old 01-24-2020, 07:32 PM
tool tool is offline
 
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Default How thick do you slice your jerky?

I’ve got a toast ready to slice here to make beef jerky. Just curious how thick everybody else slices their meat when they are making beef jerky?

Also curious if you like to slice with the grain or against the grain?

I usually go with the grain and about 3/16”
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  #2  
Old 01-24-2020, 07:42 PM
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Skoaltender Skoaltender is offline
 
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Cross grain 3/16 to 1/4” thick and i smoke it opposed to dehydrating.
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  #3  
Old 01-25-2020, 08:49 AM
Dale S Dale S is offline
 
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What ever thickness you decide on a key factor is, consistency.
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Old 01-25-2020, 08:55 AM
Geraldsh Geraldsh is offline
 
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Cross grain 3/16 and dehydration. I try for consistency
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Old 01-25-2020, 01:04 PM
Offwork Offwork is offline
 
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My LEM jerky slicer attachment to grinder makes slices at 1/4”, which I find okay. I Cook at 170 F in oven on jerky rack, & takes approx 6 - 7 hrs. As stated in many posts consistency of slices is important.
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  #6  
Old 01-25-2020, 01:27 PM
psale63 psale63 is offline
 
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I like 1/4” thick cut with the grain. My jerky usually takes 4-5 hours at 180F with the 2nd and 3rd hour full smoke.
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  #7  
Old 01-25-2020, 01:46 PM
fishtank fishtank is offline
 
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3/8 cross grain i do the cutting by hand, i like my jerky a little meaty usually one piece will make a pretty good snack , it about the size 7x4 . dry texture on the outside but chewy/flexible in the middle and little burn on the edges
simple marinate of soy sauce,whiskey, brownsugar, pepper and garlic for 24 hours . take it out and air dry it for another 24 hours then into the oven @200 for 15 minute each side then i finish them off on a bbq grill , let it cool off then ziplock it .

Last edited by fishtank; 01-25-2020 at 01:56 PM.
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Old 01-25-2020, 04:24 PM
Scottmisfits Scottmisfits is offline
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1/4-3/8” like Fishtank. I have a Cabela’s dehydrator.
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  #9  
Old 01-25-2020, 09:03 PM
PartTimeHunter PartTimeHunter is offline
 
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I like 1/4" thick and use a meat slicer for consistency. For the life of me I can't cut three pieces the same size, wedges, triangles, translucent, steaks ... had a hard time colouring between the lines as a kid too
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  #10  
Old 01-25-2020, 09:47 PM
Kurt505 Kurt505 is offline
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Another 1/4” here.
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  #11  
Old 01-25-2020, 09:48 PM
Geraldsh Geraldsh is offline
 
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I slice by hand when the meat is half frozen; consistency is a goal, not a guarantee.
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Old 01-26-2020, 07:51 AM
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waldedw waldedw is offline
 
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A couple years ago I switched away from full muscle jerky found it to tough to chew. I do ground pressed now, easy to mix the spices if you dissolve them in a cup of warm water first which also makes the meat easier to mix, then run it through a jerky gun and it's alway uniform, 5 1/2 hrs at 160 in the dehydrator it's soft and easy to chew.
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  #13  
Old 01-26-2020, 04:47 PM
Offwork Offwork is offline
 
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Mostly the only whole meat jerky I now make is from goose breasts and pork loin, sliced with grain. this is quite chewy. For jerky that is easier on teeth and jaws but just as flavourful 1/4” thick ground meat jerky is the ticket. For a different textured jerky treat and probably most inexpensive jerky try pork jerky made from pork loins, very inexpensive when the loins go on sale.
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  #14  
Old 02-03-2020, 03:50 PM
Darrenjos Darrenjos is offline
 
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Default jerkey

1/4 inch then give it a good hammer with a tenderizer
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