Anybody here make beef jerky ?

[Mikey]

Def cut the it as thin as you can with a a sharp knife. Tyy to keep it at 1/4 thick. I have never done it that way, but I have friends that have. They say it's like 15 hours. I guess it depends on how many lbs you put in. I would say check it at 5-10 and 13 hours. You know what it should look like and tear a piece of and see what the consistency is.

Gotcha ----- and thanks for all the info and tips

[Hector]

So true, but I thought if I admittted that it would make me look bad

Joey Chestnut ate 69 hot dogs in ten minutes, I don't think you have anything to worry about looking bad, lol.

[Hector]

Instead of struggling to cut the meat as thin as possible and perhaps cutting yourself, just tell the butcher to do it for you, he'll use that machine and slice that puppy paper thin.

[Zemo]

Instead of struggling to cut the meat as thin as possible and perhaps cutting yourself, just tell the butcher to do it for you, he'll use that machine and slice that puppy paper thin.

Hec is right, they will cut it for you. I usually sick them in the freezer for a little bit to get the meat firm and then is real easy to slice.