Jerky Board
*Actual product may vary slightly from picture.

Jerky Board

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Make jerky in a single sheet for consistent thickness and flavor!
1 Year Warranty
  • Small - Makes 1 lb.
    SKU: 1190
  • $39.99
This nifty innovation allows you to roll and dry your ground meat jerky in a single sheet for consistent thickness and flavor every time. After drying, slice into uniform strips and enjoy! Choose from the large or small boards. Each board makes a 1/4" thick sheet of meat. USDA and FDA Approved. Instructions included. Use with Drying Sheets, All Purpose Chef's Knife and Rolling Pin - each sold separately.

To Use:

Cover the Jerky Board with a drying sheet or aluminum foil, then add your seasoned mixed ground meat. Top with butcher paper or another drying sheet to keep the meat from sticking to the rolling pin, then roll flat with a rolling pin (make sure your rolling pin is longer than the jerky board). Once flat, remove your drying sheet or aluminum foil with your meat and place only that in your dehydrator or smoker. Do NOT put your Jerky Board into your dehydrator or smoker. For further information, see the product video under the Video tab above.
  • Small Board Size: 11 1/2" L x 11 1/2" W (9 1/2" L x 9 1/2" W)
  • Reservoir is 1/4" deep
  • USDA and FDA Approved
  • Instructions included
How to Make Jerky Using the Jerky Boards:

Read Our
Reviews

randy
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easy clean-up
so much better than a jerky cannon....lot less of clean-up.... same results
Jason
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Large Jerky Board
After purchasing the LEM smoker I decided to get the jerky board to make some venison jerky. Come to find out, the large jerky board does not fit into the smoker by about 1/2 inch. It's the little things that I come to expect LEM to get right, this would have been an easy fix. I was not happy for the first time with a LEM product.
mike dewitt
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jerky don
this product works good and is faster than a jerky shooter
Ron
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Perfect Jerky Made Simple
The Jerky Don is the best product I've used for making jerky. Perfect every time! So clean and simple to use.

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