Hey, I admit I may be entering low in this thread, but I have a related question.

I usually dry brine, and will often remove and dry bellies and put on the smoker even 4-6 hours before the rest of the batch, on the top rack. What results is something like jerky, which I totally love, and a single brushing of honey early on seems to help.

So.

Thicker pieces don't seem to jerk as quick, or at all, really, and instead get dried out and taste like salted cardboard. Does anybody have a decent jerk recipe? (Please spare me your FOX news commentator joke, ok?)

Do I just need to slice the pieces thinner, or is the oil in the bellies key to the magic salmon-candy taste after a day and a half in the lil' smoker?