How big of chunks is too big for jerky?

[ADEPT]

Ok, I'm making my first batch of jerky. I'm using beef flank that was cut very lean. I've got some hunks of meat that are maybe 1"x 1/2", do you think that's too big and I need to cut them down or would it be ok? I let the meat cure 24 hrs. in a pre-made jerky mix out of a box. Any jerky advice would be appreciated. Thanks

[BraggSurvivor]

A little thinner would be better but should be OK. Make sure to leave on the racks for 24 hours before putting in a jar or plastic bag. With that thickness I would advise putting in the freezer to store.

[BraggSurvivor]

By the way, are you using a curing salt/mixed seasoning package?

[crashdive123]

Are those dimensions the thickness? If so, I made a batch (I've only done it once so far) and tried to cut the meat about 1/4 inch thick.

[Rick]

In theory, Adept, you can make jerky of any thickness. The thicker it is the long it will take to dry. The dimensions you have listed are excellent. 1/4 inch, as they recommend is great, too. Here is the recipe I use and I've never had a complaint with it.

Beef Jerky
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (recommend Lawry's)
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

[ADEPT]

Thanks guys. I ended up slicing up a few of the larger ones.

And Rick that sounds great, I'll make it next batch.

[Aurelius95]

Thanks guys. I ended up slicing up a few of the larger ones.

And Rick that sounds great, I'll make it next batch.

I used Rick's recipe for a batch of jerky this past summer in a dehydrator. While it didn't take 7 hours, I did cut them to about 1/4 inch in thickness. It was very good. We'll need to make another batch soon.

Good luck!