Scottish rump steak is what I'm using for this test. I'll upgrade the beef next time if successful.

dont be afraid to pack on the flavor
leave them wet and allow a drip tray to catch excess
cut across the grain

160-165 degrees for about 5 hours
135-140 for about 10 hours
Don't go below 135 imho

160 range is also safer if you're worried about bacteria and didn't do any prep for that.
Just keep an eye on it but don't check it every 3 seconds.

This post was edited by Mondain on Jan 6 2024 09:12am

Trial and error, become a jerky making legend around your parts everyone will love you and bring you free meat


E/ doesn't matter what piece of meat it is, you're making jerky. Thin slices cross grain. Personally I make super thin jerky which gets crunchy and is better described as meat chips

This post was edited by BigSmokeHarold on Jan 6 2024 09:27am

I wanted super thin, but tbh I don't want crunch. Possible?

Before trying your skills on a poor cow, chop off your arm and use that. Lots of seasoning should help.

Toes

You got something on left big finger bruv

I love beef jerky but havent tried making my own yet

I heard its all about the marinate