I just got introduced to the pleasures of this high protein food stuff and was wondering how it is produced. I am talking about the straps of jerky not the packeted stuff, is it as simple as hanging and drying the meat out of is it salted during curing or what else?
Easy to make at home;
http://www.ichef.tv/links4recipes/Drying_and_Dehydrating/Beef_Jerky/
Enjoy, personally I enjoy venison sausage made by my uncle, keeps just as long, is easier to chew.
I use a dehydrator (can find them in Cabela’s catalog). Very easy to do and much better than the crap you buy in the store. I usually use eye of the round or maybe a london broil depending on what kind of texture I want. Venison and salmon Jerky are pretty good too (not that store bought Atlantic trout stuff though…). I usually freeze the meat before slicing so that you get a fairly uniform thickness and then marinate in a soy based marinade or Dale’s for a couple of hours. Has a shelf life of several weeks at least, but it always gets eaten long before then.
Hi Jim, as my father is a master butcher getting top notch sausages or a good cut of beef steak to dehydrate is not difficult!
Thanks for the link, how did the PATT go for you? Did Tom sort out the grauncing noise?
Julian, you scared me I thought I had my weekends mixed up and had missed the PATT. I didn’t, PATT is next Sat. Whewww! Unfortunately I need to get my job straightened out and may skip the race. Unless something happens pretty quick I am going to forget about tri entirely for this year, I have no money for entry fees, I’m behind on other stuff, I think I would be best served by focusing on my job search. I may dump my restraraunt job so I can use my retirement money to pay my bills down and get me throught this rough spot. I may start focusing on my running totally again. Sept 10 is a neat little race called “Dances With Dirt” it is an Ultra with a 50k or 50mile solo event. It would give me a goal. Which one? Well, I already did a 50k.
Sorry to startle you, Jim. Sounds like you have your priorities right, good luck withyour job search. Keep us posted.
I’ve done it in the oven but I think it’s cheaper to buy from Costco. But I keep thinking of Mad Cow disease for some reason.
there are more than a handful of ways to arrive at the end product. do a google search for jerky recipes and you’ll see what i mean. easily doable at home providing you have the time and the gear.
i think turkey jerky is wild. we used to have a shop in town that made it but got sold out and razed to make way for a new Walgreen’s. boo hiss. no one else picked up the slack. the place made a couple hundred pounds a week with turkey, beef, buffalo, venision, and even chicken, and shipped it out all over the place.