I decided awhile ago to start making my own jerky, but first I wanted to have some decent equipment to work with. Now that I'm fortunate enough to have them, it's jerky time. I have 10lbs of beef "eye of round" sliced and cut into strips (sliced with the grain and cut into strips against the grain). Recipes I'm using are from Mr. Kutas' book "Great Sausage Recipes and Meat Curing" 4th Edition. His recipes are for 3lbs of meat but I'm making 5lbs batches, so I just pretty much doubled everything with the exception of the 1tsp. of Insta Cure™ No.1. I'm making what he calls "our basic jerky" and Teriyaki.
Using the Globe-500 for the first time. I like it...
All sliced 3/16" thick and cut into strips
First batch of Teriyaki going in the fridge for 24hrs (second batch looks just like this one )
The 160L Dehydrator on standby...
Hopefully tomorrow afternoon sometime, I'll have a finished product that's edible
Edited by JP61 - 4/18/12 at 8:55pm