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Jerky Rack

Ross
Ross Posts: 3
edited November -1 in EggHead Forum
Are there any rack ideas to get more jerky out than just putting in two layers of jerky using the grid and an extension? It seems that somehow I ought to be able to get four or five layers only an inch or so apart. Anybody tried it?
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Comments

  • sprinter
    sprinter Posts: 1,188
    Ross,[p]I usually just make a big pile of it on the grill, then turn it every half hour or so. Eventually the whole pile gets done. I got the method I use from Gfw's web site, works great and no worry about multiple levels. Not sure about other multi-tier setups, others may chime in.[p]Troy
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  • Zip
    Zip Posts: 372
    Ross,[p]The racks that go in a "JetStream Oven" will work very well and can be found sometimes at Big Lots - Odd Lots and Tuesday Morning stores. They stack very nicely and are round.[p]Zip

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  • Unknown
    Unknown
    Ross,[p]I also use Gfw's method and with my triple rack contraption, have done as much as 12 pounds of raw meat on the large at one time. It's a little work but just comes out great every time. Reminds me, I'm out![p]Old Dave

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  • Gfw
    Gfw Posts: 1,598
    BJ_05_28_0014_44_03_small.jpg
    <p />Old Dave, I was just eating the last of mine (the zip lock bag is now empty) and read your message - can you describe your "triple rack contraption"? More Jerky is Better Jerky! [p]BTW - I have also become 100% sold on NB's brisket as the basis for jerky!

    [ul][li]Gfw's BBQ[/ul]
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