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I posted some pics of the cook eggor did when showing me the rack he made to make jerky. Then, I showed the first test cook I did yesterday to try *my* rack out. Finally, I thought I’d show all the meat prepped and loaded on my rack. My good scale is packed away so I’m just guessing at the weight. I KNOW I started with 10 ½ pounds of buffalo. I estimate my trial cook was about 1½ to 2 pounds, so the total amount of meat on the BIG cook was 8½ to 9 pounds. Wish I could weigh the end product but it would be a pain in the rear.[p][p]Here’s the cured, skewered buffalo ready for the rack.
[p][p]Here’s the final product.
[p][p]If you want to build the rack, here’s the link to the PDF file:[p][p]Jerky Rack Drawings[/p][p][p]All the dimensions worked well. I was able to buy a 12’ length of ¼” SS rod for just over $8. Good thing it was 12’. I was a bit spatially challenged on my first go-around. I bent one corner the wrong direction. It’s NOT easy to straighten a piece out. No problemo. There was plenty of rod to do the rack over again. I’d suggest numbering and labeling the bends on your drawing. Doing so helped me avoid bending the wrong direction the second time around.[p][p]I said that if *I* could build the rack, anyone could and I mean it! I did NOT do the welding. I had that done in a shop which charged me $21.25 for the four welds. Personally, I thought that was a bit much but another shop quoted me $30. If I would have had access to a welding machine, I would have made a stab at doing it myself, though it’s been years since I certified. [p][p]As you can see, to load the WHOLE rack up, top and bottom, takes one whale of a lot of meat. I’m fairly certain it held about 8½ to 9 pounds. It’s not that big of deal to make the jerky in batches. What I’m saying is – you can probably do without the top rack, which would eliminate the need the welds. Eggor tried to tell me this, but I was bound and determined to make it the way he had.