How
to make old fashioned Beef Jerky at home
First you have to pick
the right meat (like Luther does!). You should choose from this
list, with the best meat for Jerky at the top of the list..
- Loin (boneless
T-bone - Luther's pick)
- Sirloin
- Ribeye (Lean as
possible)
- Round (inside or
top)
- Eye of the round
- Bottom Round
(outside)
- Flank Steak (This is
usually too tough!)
- Brisket (This is
usually too tough and fatty)
- Trim all exterior
fat
- Slice 1/8"
thick with the grain to make long pieces
- Sprinkle with curing
salt (2lbs for 100lbs of meat)
- Stack slices back to
back & elevate in container to avoid meat setting in
drainage. Refrigerate for 5 days at ideal refrigerator
temperature 32 to 38 degrees F.
- Spray with light
amount of liquid smoke (mixed with 1/2 to 3/4 water.
- Sprinkle with Black
Pepper (according to how hot you want it.)
- Put on grates or
hail screen in 128 degree oven with door slightly ajar (or
dehydrator). Drying Jerky takes 6 to 24 hours depending on the
thickness and the wind (draft).
Or
- you can do like the Indians and early settlers did - Hang the meat
on the clothes line on a hot day & let the wind and sun dry the
meat.
To tell when it is dry enough - It will be real firm (not spongy at
all) .If it breaks in two readily, it is probably too dry.
To Store in room temperature for over 3 days - Use, like the Indians
did with no plastic bags. Leave so air can get through (like paper
bag)
To
store several weeks in plastic bags - Refrigerate 32 -38 degrees F.
To
store longer, put in plastic bags then freeze up to a year.
How
to make ground and formed BEEF JERKY or Turkey Jerky
95%
lean or leaner ground beef , ground chuck, ground round or boneless
turkey meat. Ingredients will depend on whose recipe you use &
should include curing salt (the ingredients should come with
instructions as to the amount used with amount of meat). Grind once,
then grind again with ingredients distributed evenly.
Flatten
as thin as possible. A heavy rolling pin on waxed paper covering the
meat will work.
Dry
with same method as above.
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