WARNING!!! NOT APPROVED METHOD AS NO CURE INVOLVED.NOT COOKED TO 160F. NOT USDA APPROVED AT ALL. DO AT YOUR OWN RISK!
OK,theres the disclaimer,now what I do.I generally start with a 50/50 mix soy/water,then maybe add teriyaki,worchestshire to that. Might add honey/brown sugar/or garlic or assorted spices.If that isnt enough salt and sugars for a cure than so be it,IMO YES,its plenty.
Soak sliced whole muscle overnight and then into dehydrator at 120F. Yes,that low.And dry over a day or two until its dry but not crumbly.Then I.... GET THIS....put it into 1 gallon zip lock bags and it lives there,on a counter top,at room temps until devoured.
Done this all my adult life so 35 years anyhow.
And NEVER had a bad batch.This DOES NOT have to be Rocket Surgery.Does not need a slide rule and scales to make.
IMO ONLY,take it or leave it.If you fear your cooking,break out the slide rule and have at it.
If a cavemen could do it,so can I,without all the USDA science.
Actual picture of Spuds making jerky....
So,the disclaimer is there,you determine your risk profile.
Edited by Spuds - 5/11/12 at 11:17am