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[yorkdude]

Some ground elk on the pit boss.
Dry rub mixed in, bagged up and 24 hours later into the smoker. We lay it out on parchment and roll it out.
Square it with a pizza cutter, lift it onto the silicone sheets and smoke.
Been a while for elk but it smells fantastic.
These 4 sheets are 1 1/2 of the bags, rolled out as close to 3/8” as possible.
Last picture is off the silicone mats and 3 hours in.

[Canadian John]

Good looking set-up.The end product just has to be good.

[MikeMcQ]

Lookin' good! Would love to be able to taste some when it's done. 

Perfect Mix is my main pellet, using their 100% Hickory on the brisket currently smoking.

[ICIdaho]

This made me chuckle. My mother in law was raving about some jerky and how tender it was and easy on her dentures. I looked and it was a ground jerky. I nicknamed it geriatric jerky just for her.

[Bar-B-Lew]

Looks great.  Do you break it into smaller pieces after the cook?

[MikeMcQ]

Looks great.  Do you break it into smaller pieces after the cook?

Yes by chewing 

[BigDave83]

Nice looking jerky. What did you mix into the meat?

Did 15 pounds of chicken breasts into jerky Thursday, weather didn't cooperate so used the dehydrator.

[yorkdude]

Yes Lew, I cut it into about inch pieces.
BD83, I sometimes use premix and this is one of the times, I tried the Nesco BJ-18, first time. Got it from the “at your door store” everyone knows. It has great flavor and I did add a bit of garlic&onion powder with a bit of liquid teriyaki.
It is not nearly as dark as it looks, using I pad and it’s not a very good camera. See picture of it on the racks (last pic) for color.