Beef Jerky on your Kamado

[@atgarvey]

Looks great! And nice attention to detail.

[@adrianperez07]

Looks good man!! Can’t wait to try it! How many lbs did you start with pre smoke?

[@perezog]

I doubled the recipe and made like 5lbs of top round. By the time it dries, it doesn’t look like much…

[@perezog]

Lots of the viewers of these vids come from Facebook groups, and other forums. I know we have great dialogue in those forums. I’m hoping we can bring some of that rich dialog here too so others can learn from those comments.

[@gsmoneygsmoney1479]

Looks Awesome, How do you like your Double botton drip Pan I see hiding behind the KK? Still waitng on mine. Hope to be on November Boat. Thanks for sharing

[@perezog]

Honestly, I haven’t used it much, and when I did, it still burned the drippings! But! I plan to continue using it as appropriate

[@johnscott6311]

What cut of meat do you use, what brand/model of slicer do you have, and what brand/model of jerky rack is that?

[@perezog]

Hi John, I used top round, it’s a lean cut resulting in clean meaty slices and very little fat trimming, you don’t want fat on your jerky. The slicer is from Cabelas, an out door store. It’s a small consumer grade slicer, but does the trick.

[@cabezamiami]

Thank you for sharing so much knowledge, some of us we really appreciate it Sir