Making Jerky Tips

Making Jerky Can be as simple or as complicated as you would like…

Simplest:

  1. Purchase Ground Round or Extra-lean Beef from your local butcher or store.
  2. Mix in the appropriate amount of seasoning and cure according to directions in kit.
  3. Place mixture on parchment paper and press down flat with your hands.
  4. Place parchment paper on top and roll out with a rolling pin to 1/4″ thick. Place in refrigerator overnight.
  5. Remove from refrigerator and cut 2″ to 2 1/2″ wide strips of meat (leave the paper on!).
  6. Remove the top layer of paper and place the meat and bottom layer of paper in the dehydrator.
  7. Turn dehydrator to 105-155 degrees and dry until dry but flexible.

Simplest:

  1. Purchase a thin piece of Beef such as Top Round, Sirloin tips, Bottom Round or Rump.
  2. Remove any fat or connecting tissue.
  3. Slice about 1/4″ thick.
  4. Weight slices and measure seasoning and cure
  5. Mix seasoning and cure as instructed on package.
  6. Lay slices out on parchment paper or butcher paper, sprinkle 1/2 seasoning on one side then flip and sprinkle the other half on the backside.
  7. Place seasoned slices in a zip-lock bag and hold 1 to 3 days in the refrigerator.
  8. Lay jerky slices on parchment paper and place in dehydrator at 150-155 degrees for 3 hours.
  9. Turn over and remove paper. Continue drying till dry and bendable.

Complicated:

  1. Acquire required hunting license
  2. Find the animal
  3. Slaughter and de-bone
  4. Follow the above instructions on making Jerky
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AJ's Sausage Kitchen LLC

AJ's Sausage Kitchens LLC

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