My whole house smells like jerky!

[SmokyMose]

OK, you did it again, Sherry! Now I have to go up in the attic and bring down that dehydrator that I haven't used in years. My tired old teeth don't like regular jerky but I think they could handle this. I miss jerky.....

 

[SherryT]

OK, you did it again, Sherry! Now I have to go up in the attic and bring down that dehydrator that I haven't used in years. My tired old teeth don't like regular jerky but I think they could handle this. I miss jerky.....

Oh yeah, considering I've been the recipient of VAST amounts of enabling here, it's payback time!

 

[Retired Spook]

Decided to try ground beef jerky again...used the recipe for "Midwest Ground Beef Jerky" at jerkaholic's site.

If it tastes half as good as it smells, I'm gonna be a happy camper! I'm 2 hours in, so I'll let you know later!

My kinda woman!

 

[6GRILLZNTN]

Dang Sherry. That looks awesome. This is making me want to break out the "Big Ass Caulk Gun", aka Jerky cannon, and make some jerky this week.

Dave

 

[SmokyMose]

"Midwest Ground Beef Jerky" at jerkaholic's site.

OK, how do I find this site? Google is running me in circles....

 

[Steve H]

OK, how do I find this site? Google is running me in circles....

I found this. Looks to be the same that Sherry used.

Midwest Ground Beef Jerky

Ground beef jerky in the oven? YES! This Midwest Ground Beef Jerky recipe has the flavor and an easier chew for those who don't like tough jerky.

www.jerkyholic.com

 

[SmokyMose]

I found this. Looks to be the same that Sherry used.

Midwest Ground Beef Jerky

Ground beef jerky in the oven? YES! This Midwest Ground Beef Jerky recipe has the flavor and an easier chew for those who don't like tough jerky.

www.jerkyholic.com

Thanks, Steve! Got it printed.
Dan

 

[Fueling Around]

Time for pics...

View attachment 651503


View attachment 651504

View attachment 651505

...
The chew is a bit rubbery, but I think I left it in the dehydrator too long. I started checking hourly it at 3 hours (it was around 135 - 140). At 4 hours it was 150, and at 5 hours, it hadn't changed, so I let it go another 30 mins and pulled it.
...
Next batch I'll pull a piece at 150, let it cool and test the chew.

A question...does it HAVE to "crack"? I used cure#1 per the recipe, so would I be OK at pulling it at that temp? I won't be making big batches...a pound at the time is fine for me, so long-term storage isn't an issue.

I don't like the crack. I prefer a bit chewy or softer bite.
Need to try a few variations and settle for what YOU want in the final product.

 

[SherryT]

I don't like the crack. I prefer a bit chewy or softer bite.
Need to try a few variations and settle for what YOU want in the final product.

Back in the day (read as "before my teeth began their gradual decline"), I loved chewy, crackly, crunchy stuff...not so much anymore!

Thanks!

 

[crazymoon]

ST, Excellent looking jerky!