I Guess I don't know What to do

• Select the meat you will be using and place it in the freezer for 2 hours or so, this will make it easier to slice.

• Having a good quality slicer is a great tool for making jerky.

• Remove any fat or nasty bits from the meat, Flank Steak (erroneously named London Broils) is one of the cuts of meat I prefer for Jerky Making. Slice the meat to your preferred thickness, I do mine at 1/4". For a heavy chew with whole muscle meat, slice it with the grain, for a soft chew, slice across the grain. Meat sliced and ready to be marinated.

• Weigh the meat and figure out the correct amount of TQ to use, too much and its too salty, too little and it can become unsafe at lower drying temps.

• Mix all ingredients together with the exception of the meat. Allow the ingredients at least 15 minutes for the flavors to blend. Add meat, Marinate in a plastic bag in the refrigerator for at least 24 -36 hours., I prefer using gallon Ziploc Bags, today I had none.

• I will sometimes use my Vacuum Seal canisters.

• Remove the meat and place on a cooling rack with a pan under neath, Drain the meat and place on paper towels, blot dry and place on a cooling rack, make sure that the meat does not overlap. Crack some fresh black pepper, lightly to the meat.

• Prepare the Smoker or Dehydrator, do not use water in the water pan if using a smoker. Smoke at lowest temp possible, do not go above 140 degrees, use a propane torch to start the wood smoking or use a smoke generator, such as an AMNPS.

• SMOKER

• NESCO DEHYDRATOR  Nesco Food Dehydrator, FD75-PR Snack Master.
• If you are using TQ... DO NOT go by Nesco's temp of 155 degrees, set it on a lower setting, I prefer 120°

• Check the texture after about 3 hours, and wait until it's getting leathery before you pull it. Pull it when it’s leathery but not to soft in the middle, it will continue to dry while it is resting. You want a leathery product that will crack like old leather when bent, if it breaks it is too dry.

• You want it to crack with the grain but not against the grain. 

• Note the pink color, which is caused by the cure, THIS IS SAFE!

• I usualy Vac-Seal my jerky.

• London broil (Top Round), preferred, Flank steak will sometimes be labeled London Broil, London broils is actually a cooking method but for my sanity I will not go into detail, Google it!

• 
  I use 1.5 teaspoon of Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] to each 1lb of ground or thin sliced meat 1/4". Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] suggests 1 tablespoon per/lb for thin sliced meat at 1/2", but their curing process is for a dry cure and for 1 hour which is different than what is outlined here. This is your decision!

• The cure time can go for a few days if something prevents you from doing the smoke. Cure at least 24 hours for the jerky.

• If Tender Quick is used omit all salt in the seasoning, and use soy sauces or any pre-made marinades with salt cautiously.

• The Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] allows you to take your sweet time getting it dried out after smoking without worries of food borne illness.

• If using a food dehydrator, you can use liquid smoke for a smoky flavor, I do not, set the Dehydrator on 120° maximum. The Nesco manual says 155° but that cooks the meat and the outside gets crusty, if you are using Morton[emoji]174[/emoji] Tender Quick[emoji]174[/emoji] you can dry it at much lower temps. Remember you want to dry it out, not cook it, I prefer 120°.

• Another good tip is after slicing the meat, lay in a criss cross pattern, a sort of weave, and place in a covered dish then place in the refrigerator overnight. The next day pour off the liquid then place the meat in the cure and refrigerate another 24 hours.

• Best luck has been with flavoring the outside of the jerky while still wet.

• I have made lots of Jerky over the years without using cure and had never been ill from it, however after doing a bit of research about the "Danger Zone" , I decided to start using cure.

• Slicing tip: freeze the meat about 2 hours in your freezer before slicing, this will make it easier to slice! Slice the meat against the grain for an easier chew and with the grain for a tougher chew, this is entirely up to you.

• OPTIONAL: Place the meat in an uncovered dish in a criss-cross pattern, place in the refrigerator for 24 hours.Remove from the refrigerator and drain.

• 2 tsp coarse grind black pepper
• 2 tsp chili powder
• 2 tsp garlic powder
• ½ tbsp onion powder
• ½ cup Apple juice
• ¼ cup brown sugar
• ¼ cup Soy Sauce
• ¼ cup burgundy
• 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat.(please read jerky notes about cure)

• ¼ c. Honey
• 1 cup Barbecue sauce

• 1 Tbl. Worcestershire
• ¼ cup Soy Sauce
• 3 Tbl. Captain Morgan
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 Tbl coarse grind black pepper
• 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat.(please read jerky notes about cure)

• zest from 1 orange
• Juice from orange
• 1 tsp orange extract
• 2 teaspoon red pepper flakes
• 2 Tbsp. brown sugar
• 1 tsp garlic powder
• ¼ cup Soy Sauce
• 1 Tbsp. Worcestershire
• ¼ cup cider vinegar
• 1 teaspoon Chili Powder
• 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat. (please read jerky notes about cure)

• 1/4 cup Merlot or burgundy
• 1/4 red wine vinegar
• 1/4 brown sugar, if using Dark Brown Sugar omit the molasses
• 1 Table liquid smoke
• 1/4 cup soy sauce
• 1 tbsp Worcestershire
• 3 garlic cloves chopped
• 3 tbls Molasses, if not using Dark Brown Sugar
• 1 Teaspoon garlic
• 1 Teaspoon onion powder
• 1 Teaspoon red pepper
• 1 Teaspoon Coarse Black Pepper
• 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat. (please read jerky notes about cure)

• 1 tsp ground ginger
• 1 tsp ground coriander
• ½ tsp chili powder
• 3 tbsp brown sugar
• 1 tsp coconut extract
• ½ c. coconut milk
• 3 Tbsp Malibu coconut rum.
• 1 cup Pineapple Juice
• 1/4 cup Soy Sauce
• 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat. (please read jerky notes about cure)

• 1/2 cup of Teriyaki
• 1/4 cup Red Wine Vinegar
• 1 cup Pineapple Juice
• 1/4 cup Soy Sauce
• 1 Teaspoon Coarse Black Pepper
• 1.5 tsp Morton[sup][emoji]174[/emoji][/sup] Tender Quick[sup][emoji]174[/emoji][/sup] per pound of meat. (please read jerky notes about cure)

WaywardSwede said:

 
Sqwib

Thanks for this!  Just in time for deer season.  Back in the day my buddies and I would slice the venison into strips, marinade overnight in whatever looked good, then just throw it in the smoker and hope for the best.  Never got sick, but was probably due more to luck and healthy constitutions than any skill on our part.

Nice to know the right way to do it, hopefully we'll be processing venison soon.

If it's brown it's down! (no puppies).

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SQWIB said:

 

• Prepare the Smoker or Dehydrator, do not use water in the water pan if using a smoker. Smoke at lowest temp possible, do not go above 140 degrees, use a propane torch to start the wood smoking or use a smoke generator, such as an AMNPS.

• SMOKER

 

Click to expand...