So I prefer a dryer stick verses an oily/wet or whatever you want to call them. I have remedied this by taking the advise from and Ol' Texan.
So, tell me how you like your sticks and if there's a favorite you prefer.
NW
NW, I've tried a lot of different meat recipes over the years and finally settled on one that easy - quick - relatively inexpensive. It does however contain nitrites. if that is an issue then this post is mute.
Needed: a nice roast. minimal fat. Large layered fat will be trimmed out and become waste. Marbled fat will be an acquired taste. Best not to start
out with it.
A Sharp knife and cutting board
Glass bowl or zip lock baggie
Hi Mountain Jerky cure and seasoning (start out with the original blend) One kit will do 15 lbs of meat. So 1 is enough. (himtnjerky.com)
When slicing the meat, no pice should be more than 1/4 inch thick. This allows the cure to completely penetrate. Blot out as much moisture as is
reasonable from both sides of the meat. (You're trying to dry this meat anyway, may as well blot up what you can)
The fat you trim off can go into one of those net bags the onions come in and be hung out for the birds. They love it.
Follow the directions exactly. A kitchen scale is nice. Do not over apply the cure. Marinate in the fridge for a day or more. 3 days won't hurt.
Cook in the kitchen oven with a metal spatula stuck in the door so it won't quite close. Lets the moisture out.
About 200 degrees F. (93*C) Your trying to dry it, not cook it. The directions say about 60 to 90 minutes, I seem to have to double that in my electric oven. Don't know why but after about 2 1/2 to 3 hours the jerky will still look a little too red. pull out a piece and try it. If it seems to flexible (raw) you might need a little more time but if it starts to turn dark, you've left it in too long. Don't throw it out. Let it rest for a day or two in the fridge and taste it again.
4 pound roast will yield about 1 1/2 lbs of jerky. Compared to a package of "Jack Link's" or some other brand, it's inexpensive and I think it tastes better.
You can use the dehydrator you use for your apples too if you have one with a fan.
The little pieces left over after trimming, to small to cure. Throw em in a frying pan with a splash of Worchester sauce and a nice sprinkling of salt and pepper. Fry to taste and enjoy.
your cost for this is minimal. especially if you like venison and have it available. I use beef roast. Cheaper the better but minimal fat.
This jerky will keep for days without refrigeration, tastes good, habit forming and not as hard on your teeth as some of the commercial jerky's.
I find the Hi Mountain jerky cure and seasoning in my local grocery store but it's also sold at Cabelas.
I have no association with Hi Mountain. It works good, tastes good. Like a good Wagner cast iron pan, you don't mind bragging them up a little.
