Re: O.T Beef jerky

Posted by JonwithanM on April 11, 2005 at 06:15:54 from (192.35.84.5):

In Reply to: O.T Beef jerky posted by Leo B on April 10, 2005 at 19:10:22:

Saw your post and thought I'd throw in my
2cents.

I make a lot of Deer jerky but beef is cured the
same.

You have to have lean meat, trim as much fat
as possible because fat turns rancid and
tastes bad!

If your meat is almost frozen it will slice better,
try and slice about 1/4" slices or less.

Find Mortons curing salt. I found it at my local
meat market. It is necessary to allow the salt
to "soak in" for about 12 hours prior to starting
the drying process. This kills bad bacteria
because you are not cooking the meat you are
dehydrating it.

Place your meat strips in a ziplock bag, I use
1 gallon size, for this size I add
4 tbsp soy sauce
4 tbsp worstishire sauce
2 tbsp curing salt
2 tbsp brown shugar
1 tpsp crushed red pepper
1tbsp italian seasoning

This makes alot of jerky, more than a
conventional oven can handle. Adjust as
necessary.

close the bag and knead it around real good.
Refrigerate 12 hours.
Now from here I have a 55 gallon smoker that
works great. I use kabob stickers and let the
strips hang down inside my smoker. But you
can also put the strips in your oven.

Temprature is the key, you want it to be about
150deg and not over 180 deg. for about 5-8
hours depending on your thickness. If you use
your oven you want to have the door cracked I
used my meat thermometer to keep it cracked
that way I can regulate the temp.

That's about it, It's a long process and mine is
about half gone by the time it is finished!

Enjoy
Jon

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