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jerky rack

eggor
eggor Posts: 777
edited November -1 in EggHead Forum
This is just eaten me up, pakak helped me out and posted the pdf so that you can build the jerky rack that i use. Didnt get any feedback from anyone, did anyone look...?
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Comments

  • Steve-B
    Steve-B Posts: 339
    eggor,
    Yes I did. I have it printed out sitting here on my desk. What was the unit of measurment? cm?[p]Steve-B
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  • eggor
    eggor Posts: 777
    Steve-B,[p]the dimensions are in inches, I know everyone knows what an 1/2 cup is but I work with decimals at my job. So if there's a number that say reads 2.20 that is close to 2 and 3/16 inches. It might help if you think about it as change in your pocket and you have to tell the cashier how much change you get back... you are just not working with fractions of a dollar, just pennies. You can will be close enough if you round it within a quarter inch and it will work fine, just so you know this is set up for the large bge and 12.00 inch skewres[p]Scott

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  • Steve-B
    Steve-B Posts: 339
    eggor,[p]Hmmm... I am not sure what I am talking about. It makes total sense to me now. The decimals don't bother me at all. I have all the stuff to build this thing, so I will get it done this weekend. maybe even tonight...if the Cubs piss me off and I cannot watch anymore. [p]Steve-B
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  • Borders
    Borders Posts: 665
    eggor, I saw your post and appreciate your sharing the specs. At what temps do you do your jerky?

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  • eggor
    eggor Posts: 777
    Borders,
    I shoot for 225-250 but it varies cause I dont watch very close, but if I were to take tims advice and do it indirect I would probably get even better results at that temp. I dont think i would go any hotter, on average, than 250 and that is definately on the high end...

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