This looks good. Can you just keep it in a ziplock bag when done or does it need refrigerator?
Edited by ILCentral - 11/30/14 at 3:59pm
Ours always stay in the counter in a bag. It never lasts more than a week though!
Finished another 10lb batch of jerky this past weekend. Actually, it started out at 10 pounds of beef, but ended up slightly over 5 .25 lbs of peppered and teriyaki jerky. I used the Amazen tube filled with 'pitmaster's blend' of pellets and applied steady smoke for about 75% of the cooking time. Temps averaged about 150-160°F through the majority of the process.
Peppery-HOT goodness on the left; slightly sweet & tangy teriyaki on the right. I let the entire batch rest for a few days to allow the smokiness to mellow a bit.
Sharing the wealth: a couple of tubs of jerky at the office didn't last long....
Nope, I've never felt the necessity to rinse off all the flavoring.
On the 'black pepper' variety, I coarse-grind fresh black pepper onto the marinated meat just before hanging. The marinade helps the pepper to adhere.
Just hang 'em all up in the smoker @150°F no smoke) for an hour or so until the meat dries. Then begin some application.
I did as instructed however a wind stirred up and raised the temperature twice. I find it very difficult to get the temperature to stay this low. I have had great success with brisket and chicken but this is the second batch of jerky that turned into crunchy salad toppings. Not a waste exactly, but ...