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Great tutoriale. Makes mewant to try one.

ditto on JimmyJ's advice. 45 years and counting and I finally got it through my head that there are only two rules for living with Eve's daughters. 1. If mama ain't happy, ain't nobody happy. 2. See rule #1 for all other situations.  Just remember why you love her and make it better...

Thai Jerky Recipe I used (as made) 4.8 Lb of Top Round London Broil - 3 Tbsp Kikoman Tamare - 9 Tbsp Golden Boy brand Thai Fish Sauce [Amazon] - 1/2 tsp #1 Cure (HiCountry Wild Game Cure) [Rural King] - 1/2 tsp Adolphs Meat Tenderizer - 8     tsp Brown Sugar - 1 1/2 tsp ground black...

Equipment: I purchased a few new toys for marinating and slicing based on some of the suggestions that you guys gave me. Cutting guides: I found these at the local Ace Hardware, 1/4" square and 3/8" x 5/16" rectangular brass tube. Ends wrapped with High temp electrical tape. Edges and...

Better too long than too little time. If you mixed the brine / marinade according to the directions then the Nitrite concentration in the meat will reach equilibrium with the brine after x number of hours and stabilize there. Some friends of mine make Jerky for traveling. I asked them for their...

Actually, I've er "sampled" both (when I got them, just to see how they taste [for scientific comparative purposes only of course]) and I can understand the little guys actions. It's good.

Yeah, Stayhot I expect you're right. At least there's an electric outlet out on the front patio. Right now the bride has me focused on doing my Sched C so she can fill in the other forms for our friends at the IRS .  Yeah, I REALLY LOVE filling in Gov't forms. Oh, well. If mamma ain't happy....

DirtSailor.... Right out of the dehydrator. Yeah! Excellent! Beef flavor with just a hint of Salt and Sweet. I see why you like this recipe, it came out excellent. (write up and Pics below) The only downside is that my wife really didn't like the smell from the Fish Sauce while it was curing...

Next time I see some good lookin' pork on sale I need to try to Jerkify it. (is that a word?) Anyone got a good "from scratch" recipe? dave

Interestilg. So the fully dry, as almost 0% water content was the old time preservation method. The "bends but don't break" standard is for modern eat off the shelf "truck stop" jerky. Eh? Makes sense. OBTW, do you ever make Pork jerky? I see more good sales for lean pork than for good lean beef.

JJ An interesting perspective. Haven't heard that before; but it makes sense. The bend test seems to depend on "with the grain" cuts. Any idea why the coventional wisdom says cut across the grain?

I re-hydrated the beef with a few spritzes of hot water so they are more like typical Jerky. I'm going to eat it; but it's not a recipe I want to repeat without some adjustment. First thing I noticed is that I used way too much salt. Probably the salt in the cure and the tenderizer would have...

Well...that was interesting. Left the beef in the dhydrator until 0630 this morning (1400 Mon to 0630 Tues: 16.5hrs. It still tastes like well spiced beef, but it is crunchy and hard. Not tough, it breaks and crumbles easily. It's tender enough to eat but I think the moisture content is...

Dritsailor; A point well taken. When I saw how it came out I decided that I could definitely do better myself.

First update: Monday at 2245 the center of the dried strips was still noticeably moist.

Here is my first shot at Minimalist Jerky. AK1 inspired this effort, though I did go a little beyond his suggestion; I added a dab of Garlic and onion powder. Beyond that the size of the meat pieces are also different that "normal". When I had the butcher in the supermarket slice the steak to...

JJ; We all have our limits. Thanks for all the advice you have given. I'll let you know when I try the ghost peppers. The write up mentioned they are over 1,000,000 scovile units. Seems formidable. My USDA Paleo Jerky experiment is in th fridge marinating for @ 24 hrs, and the fish sauce is on...

Makes sense to me. I usually use fresh Habenero in my cooking, either deveined and minced (double gloves for that) or else pureed in our Cuisinart. It adds flavor and dosen't burn the tip of your tongue. Most of Habenero sauce I find in the stores is so quenched with sugar and other additives...

JJ I saw those Pepper Flakes on Amazon; but those aren't the ones I'm considering, (though based on your description maybe I should) here are the links to the pepper products I mentioned: This is the one I've ordered. This is one I'm considering   This is another that I'm considering. From...

The batch is finished. I would have to say it is about the best Jerky I've ever tasted; but there is still that heavy spice aftertaste. Worschester sauce no doubt. Chef Jimmy J, thanks for your advice. I did a search for true Fish Sauce on Amazon. I'm going to order some "Golden Boy Fish...