Late breaking news on my 'cobbled up' recipe variant to Dirtsailor's Thai-Jerky.
I put the marinated beef strips (12 hours in the fridge) in my dehydrator at 1130 at 130deg for an hour.
At 1230 I bumped the temp up to 145deg. The strips were nicely dried on the outside, becoming glossy on the surface.
At 1330 I went to up the temp to 160deg and found that one smaller piece (a trimming) was done. Sooo...I took it as a sample.
The sample was like no other jerky I've ever tasted. I can see why you like this recipe so much. Even with my (ahem) adulteration it was excellent, I could see living on this stuff for an extended period 'if I had to'
The rest is still soft, probably because of the greater thickness than I am used to drying (heh, heh; third batch evah). It's only a pound of meat but I am still amazed at how quickly my Nesco FD-61 extracts water from the meat.
More later on this recipe; but I already know that I'll be making it again..and again..and again....
AK1, I'm gonna' do up my other pound of meat strips using your absolute minimalist recipe. I found a site on food safety and you're right, for years people just used salt, and or smoke, or vinegar. However, our medical name for Botulism comes from the old Roman Latin name for Sausage. (go figure)
One way the 'experts' say to be absolutely sure that we home processors don't have any "uninvited guest colonies" in our dried meat is to take our dried jerky from the smoker/dehydrator and put them in the oven, preheated to 235deg, for 10 minutes. This is to be sure that the internal temp of the meat reaches 160deg.
I'm thinkin' on that.
(OBTW, A factoid I found in that site on food safety, the study they did on Nitrites/Nitrates in Meat found no link from them to cancer in humans when we follow the FDA guidelines. We get most of our dietary nitrates from green vegetables anyway, like x1000. Think about it, what's in garden fertilizer?)
Okay, now that I've rocked the Vegan's world, guess I'll go annoy the wife.
Good Providence and great smokin'