Jerky cures

[Mr. BrownTrout]

anyone want to share their jerky cures and ways to make it not so tuff??? [img]graemlins/1zhelp.gif[/img]

[biederboat]

I haven't made it in a while, can't remember specific cure (I always experimented anyway) but to make it not so tough:

1. Cut across the grain of the meat, not with it.
2. Cut it thinner.
3. Don't smoke it too long.
4. Also can make it out of burger.

I suppose the marinade could have an effect, maybe use more sugar and less salt?

Biederboat

[Myles]

Let it age for several days in the fridge, it'll bleed out a bit so have it in a container.
Then go here
http://www.recipezaar.com/search/get...id=15725&path=

I usually make some with red pepper and one batch with more black pepper. The flavor really kicks in after sitting around a couple of days. I'll be making some this week.

myles

[stick flicker]

That recipe on the website looks good. I do mine in the oven just like they suggest as well. Good stuff!

[Myles]

I forgot to mention. I stick a toothpick in the end of strips and hang them on the highest oven rack. You can get a bigger batch than laying them on the rack. Put down some foil to catch some of the drippings.

myles