Looking for advice on brisket jerky

[eugenek]

Thanks Strat, I sliced with the grain and now I've got about 5lbs of meat marinating. Can't wait to try it!



Have you seen Alton Brown's homemade dehydrator? It's a couple air filters tied to a regular box fan. But I'm curious how well it works without heat. Is heat or airflow the most important factor? Or both equally?

http://www.foodnetwork.com/recipes/a...ky-recipe.html

[Strat50]

Anything above 180.

[Dr ROK]

What temp do you smoke at for the initial two hours?

[Strat50]

Assuming that you will be cooking and drying at the same time, I just take them off when I like the amount of dehydration that has occurred. This will take at least 6 hours in my rig. If using my dehydrator, I smoke for 2 hours, then place in my dehydrator, and dehydrate at 160-180 overnight, usually.I use the highest temp setting on my dehydrator (160).

[Spinaker]

Perfect guy to answer this question. When do you take them off the heat? And at what temp. Thanks Strat!

[Strat50]

All the whole meat jerky I've made was cut with the grain. Just cut about ⅛-¼ inch thick slices, marinate or flavor to your taste, and smoke 'em. I finish mine in my dehydrator, but any low heat will work too.

[eugenek]

I've got a bunch of small brisket pieces sitting in the fridge and I'd like to try making some of meathead's Easy Beef Jerky. Has anyone tried this with brisket and is there anything specific I'll need to consider for this cut? For example, I know a dry brisket can get crumbly when cut across the grain so I'm wondering if it makes sense to cut along the grain instead. Thanks!