Originally Posted by
vabyrd
Not for raw meat?? What the heck did you buy? Let me walk you through this:
Per pound of raw meat, cut with the grain, marinate in...
1/2 cup soy sauce
1/3 cup Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp meat tenderizer
1 tablespoon brown sugar
soak it overnight or longer. lay out the strips on drying rack, dry at 150 or so until firm, not brittle.
thats about it. I mess around with the measurements above, depending what Im in the mood for. Never tried the ground stuff. If i grind it, its for burger.
Why with the grain? Is that the jerky standard? Isn't it difficult to cut that way...i.e. it kinda falls apart? Also, what method do you use to cut the jerky THIN? Is there a particular technique or tool you use?
About how long does it take in the oven @ 150? Once jerked via this method, how long does it keep unrefrigerated? I'd hope for a very long time!!