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All this talk about Jerky--Info
This recipe article is pretty good, and is courtesy of http://www.jerkyusa.com
How to make old fashioned Beef Jerky at home
First you have to pick the right meat (like Luther does!). You should choose from this list, with the best meat for Jerky at the top of the list..[p]Loin (boneless T-bone - Luther's pick)
Ribeye (Lean as possible)
Round (inside or top)
Eye of the round
Bottom Round (outside)
Flank Steak (This is usually too tough!)
Brisket (This is usually too tough and fatty)
Trim all exterior fat
Slice 1/8" thick with the grain to make long pieces
Sprinkle with curing salt (2lbs for 100lbs of meat)
Stack slices back to back & elevate in container to avoid meat setting in drainage. Refrigerate for 5 days at ideal refrigerator temperature 32 to 38 degrees F.
Spray with light amount of liquid smoke (mixed with 1/2 to 3/4 water.
Sprinkle with Black Pepper (according to how hot you want it.)
Put on grates or hail screen in 128 degree oven with door slightly ajar (or dehydrator). Drying Jerky takes 6 to 24 hours depending on the thickness and the wind (draft).
Or - you can do like the Indians and early settlers did - Hang the meat on the clothes line on a hot day & let the wind and sun dry the meat.[p]To tell when it is dry enough - It will be real firm (not spongy at all) .If it breaks in two readily, it is probably too dry.[p]To Store in room temperature for over 3 days - Use, like the Indians did with no plastic bags. Leave so air can get through (like paper bag)[p]To store several weeks in plastic bags - Refrigerate 32 -38 degrees F.[p]To store longer, put in plastic bags then freeze up to a year.[p]
How to make ground and formed BEEF JERKY or Turkey Jerky
95% lean or leaner ground beef , ground chuck, ground round or boneless turkey meat. Ingredients will depend on whose recipe you use & should include curing salt (the ingredients should come with instructions as to the amount used with amount of meat). Grind once, then grind again with ingredients distributed evenly.[p]Flatten as thin as possible. A heavy rolling pin on waxed paper covering the meat will work.[p]Dry with same method as above.[p]