[GloryDayz]

Originally Posted by oldman

The reason I make so much at a time is because it's a pain in the ass to drag the slicer, dehydrator, and all the other stuff out of the basement. Plus I have 6 grandchildren and oldwoman to eat it. But using a smoker would allow you to make smaller batches, so I'm intrigued. Do you use parchment paper on the grill part or some kind of a screen? It seems to me that you'd have to because the meat would probably fall off the grill as it shrinks from drying. How long do you leave it on the smoker?

A few years back (8 years..), I used a piece of aluminum screen in a side smoker. You can do the same in the kitchen oven too.

Then you can toss the screen, it's cheap..