- Dec 11, 2013
Some years ago an old family friend showed my father and I how to make what he called jerky. It was delicious, and I've seen it at gun shows and an occasional meat market, but I can't find any recipes to follow to make it. The jerky was far from what I'd call normal jerky. First the meat was cut in very thick pieces, about 1 in square along the grain. I remember soaking it in a brine and then rolling it in a thick coat of black pepper. beyond that I don't remember anything about the proccess and would like to recreate the jerky. Does anyone know anything about making jerky this way?