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I want to make beef jerky

post #1 of 19
Thread Starter 
How thick should I cut the top round and how do I know it's done?
post #2 of 19
I usually cut mine about 1/4-3/8" I partially freeze the meat and use my slicer but you can fillet by hand also.
make sure to remove all fat.
use cure along with your seasoning. I dry mine until its flexible but doesnt crack. keep temps low, you dont want to cook it , just dry it
I keep temp around 150* and dry it for about 8-9 hrs
add smoke for the first few hours is usually plenty.
if you have Ritek's book there is a really good recipe and explanation in it.
post #3 of 19
Thread Starter 
Ritek's book?
post #4 of 19
Rytek Kutas, founder of sausage maker inc.
and old world sausage maker. his book is like the bible of sausage making and meat curing. (great sausage recipes and meat curing)
you can get it at www.sausagemaker.com or amazon.com
its amust have and excellent book
post #5 of 19
Uncle lar does it just like me. Very low temps and you wont get that cardboard texture.

Rytek Kutas book has a basic marinade consisting of soy sauce, Worcestershire, cure ,salt, pepper, garlic powder, and onion powder if memory serves.
post #6 of 19
Thread Starter 
I want to use one of my dry rubs plus teriyaki, should I rub down first and put in a bag with teriyaki or should I just mix it all together
post #7 of 19
Thread Starter 
I want to use one of my dry rubs plus teriyaki, should I rub down first and put in a bag with teriyaki or should I just mix it all together
post #8 of 19
I would mix it all together. let it marinate for at least 24 hrs.
make sure you use cure
post #9 of 19
Hi Mountain also makes a really good cure/seasoning!
post #10 of 19
Here's a cure alot of people use. You can use it with your own rub just omit some of the salt in your recipe.
http://www.mortonsalt.com/products/m...nderquick.html
post #11 of 19
Thread Starter 
I can't find tender quick anywhere, so I just used a salt/sugar mixture, I'll ordersome for next time though
post #12 of 19
If there is a next timeeek.gifeek.gif

Maybe do yours at above 170.
post #13 of 19
Thread Starter 
why above 170? The salt should do the trick if its marinating for 24 hrs.
post #14 of 19
Maybe . . . I'd eat it fast if I were you. biggrin.gif

Hopefully Rich will weigh in on this.

Here's a link.

http://morton.elsstore.com/view/prod...=21211&cid=178

I'd order some now if it were me.

Dave
post #15 of 19
why above 170? The salt should do the trick if its marinating for 24 hrs. NOT
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post #16 of 19
Thread Starter 
can someone please explain the 170 thing to me? I'd like more of an explanation than "not"
post #17 of 19
Salt alone will not provide the same level of protection from bacteria as a proper "cure" would. They are telling you to cook it rather than dry it to be safe.

That's about the best I can do. I am still trying to search for some older posts to explain in more detail.

Rich . . . where are ya buddy?

On Edit: Ah, I found it.

http://www.smokingmeatforums.com/for...ghlight=curing

Dave
post #18 of 19
Thread Starter 
thanks dave! So, am I in danger of getting sick if I eat this stuff without a proper cure?
post #19 of 19
Well . . . if you're like me and jerky only lasts about 3 days, maybe not. But I am not a doctor nor do I play one on TV. biggrin.gif There is at least one member here who never cures their jerky and they swear by their method. The general consensus believes in curing though.

Read through Rich's post and you can decide for yourself. It discusses the curing properties, or lack thereof, in modern salt.

Dave
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