Couple of jerky questions.

[erain]

Going to try some jerky and have a few questions before I start.

• What is the best cut to use?
• Do you like it cut with or against the grain?
• Should I use the WSM or the MES?
• What temp and wood?

Thanks!

lots of opinions on your four questions... here is what mine is, and remember its JMHO.

best cut-depends what you want for finished product. remember this, your jerky will only be as good as the cut of meat used. dont use sausage meat for making jerky. loins, bottom and top rounds, make the best.

cut with or against grain-depends what you want. something that you need to gnaw on for a while(and its great to have this when you need something to throw in your pocket like on a hunting outing), or against the grain for easier eating with your teeth getting duller every year lol.

wsm or mes-either one, which one can you control the temps at low ranges better. probly the mes.

temps and wood-below 140, wood, thats personal preference area, i personally like cherry, also maple.

[Kingudaroad]

Hey!!! Where's the pics???