making jerky (part 2)
09-04-2004, 05:44 AM
#2
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
RE: making jerky (part 2)
By the time you read this, it's done
Try one out and see. I take out the smaller pieces first and let the thicker slices dry out longer. Usually 4-8 hrs depending on temp. You can also dry it in your attic for 3-4 days.
Jerkey is done when it looses 70-80 percent of its moisture content. Store it in a paper bag or a jar with holes poked in the lid, to prevent mold.
Try one out and see. I take out the smaller pieces first and let the thicker slices dry out longer. Usually 4-8 hrs depending on temp. You can also dry it in your attic for 3-4 days.
Jerkey is done when it looses 70-80 percent of its moisture content. Store it in a paper bag or a jar with holes poked in the lid, to prevent mold.
