The longer of these sticks are about 19" and about 1/8" wider than a silver dollar.
They'll rest today yet then get the heat tomorrow. Its a slowwwww process to get these to 160 degrees, about 5 hours and they have to be heated off the pan so they don't sit in rendered grease. I use jerky screens that span the width of the cookie sheet under the sticks so they can drip as they heat. Makes for a much nicer product in the end. After the heating I let them cool naturally then hang them for a week, maybe two if the weather cooperates. Hanging helps get some more moisture out of the meat which works better on pizza...or just snacking.