or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Just getting started and looking for suggestions
New Posts  All Forums:Forum Nav:

Just getting started and looking for suggestions

post #1 of 4
Thread Starter 

Hello fellow Jerky lovers. I'm looking to make my first batch of jerky. I have recently purchased a 9 tray Excalibur dehydrator. I have spoke too my local butcher and he will slice my bottom round to what ever thickness I desire. I think I have found a recipe I wanted to try called Island Cowboy.

 

My questions are these.

 

Whats the best thickness to have it sliced?

Is it better to go with or against the grain?

Do I have to use #1 cure or whatever it is called and where do I buy that from?

 

If there are any other suggestions you can offer to make my first batch a success I will greatly appreciate it.

post #2 of 4
Quote:
Originally Posted by Mark Williams View Post
 

Hello fellow Jerky lovers. I'm looking to make my first batch of jerky. I have recently purchased a 9 tray Excalibur dehydrator. I have spoke too my local butcher and he will slice my bottom round to what ever thickness I desire. I think I have found a recipe I wanted to try called Island Cowboy.

 

My questions are these.

 

Whats the best thickness to have it sliced? 

1/4 to 3/8"   personal preference...

 

Is it better to go with or against the grain?   

Against for tender, easy to chew....  With for very chewy.....

 

Do I have to use #1 cure or whatever it is called and where do I buy that from? 

Cure #1 prevents botulism and helps to inhibit growth from some other food borne pathogens...   Initially cook the jerky to an IT of 145 while it is wet, and lower the temp to dry...  that eliminates most pathogens so cure #1 is not necessary....    Smoking, in a reduced oxygen atmosphere,  promotes botulism....  Since you are using a dehydrator, botulism is not a concern... 

Cure #1 can be purchased at most sausage making outlets, Cabelas,  Amazon... It also provides a unique flavor to some if not most meats....  gives bacon it's flavor, ham it's flavor, corned beef and pastrami it's flavor along with specific seasonings.....   Used according to USDA/FDA guidelines it is perfectly safe and when smoking meats, it can make meats safer to eat.... Cure #1 is 6.25% sodium nitrite and 93.75% pure salt...

 

If there are any other suggestions you can offer to make my first batch a success I will greatly appreciate it.

Folks here have many recipes and will be glad to share them....  Some use premixes and add additional spices/herbs to suit their personal tastes....

post #3 of 4
Thread Starter 


Thank you very much for the help.

post #4 of 4

I have the same dehydrator and have made a TON of jerky on it.

 

As for your thickness, i found that having it about 1/8 inch thick cut against the grain is about best. Using 4 middle racks with pieces of meat completely filling the trays, i found that normally it only takes 4-5 hrs to dry. A full dehydrator will take about 6-8 hrs to dry.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Making Jerky
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Making Jerky › Just getting started and looking for suggestions