(I picked up the main collection below years ago from another scout web
site, and have used them without fail. Some are better than others -
your mileage may vary. I'd love to give the original people credit,
but their site went down some time ago, and I don't have any notes on who
they were.) - JEI
All of the recipes below are good for 1 to 1.5
pounds of meat. Since dehydrators have a tendancy to soften all the flavors
but salt, I tend towards the 1 pound side when doing calculations. In other
words, if I'm doing 4 pounds of meat, I multiply the measurement for salt by
a little over 3, then everything else gets multiplied by 4 (which actually
makes a lot of the numbers easier to work with).
In a small bowl, combine all ingredients except meat. Stir to mix well.
Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless
steel container, and spooning mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in frig, stirring occasionally and keeping mixture
Drying your meat:
Slice meat into long strips approx. 1/4 inch thick. Uniform slices will
shorten the drying time, so use a meat slicer or have your butcher do it.
If you slice the meat without an electric slicer, partially freeze it
first to make cutting easier. Cut across the grain and remove excess fat.
Once marinated, place meat on drying racks. Do not overlap the strips. For
the dehydrator use a temp. setting of 140 to 160. The temp may be lowered
to as low as 130 after 4 hours. (I just leave it alone at the high
setting). Occasionally blot the meat with paper towels as it dries to
remove beads of oil. (Sometimes I do this, sometimes I don't).
Test jerky for dryness by cooling a piece. When cool it should crack
when bent but not break. There should be no moist spots. (I just dry it to
how I like it. Usually it only take over night for my dehydrator, yours
will probably be different.)
Storage is affected by the curing preparation used and the humidity and
temperature of the storage area. Jerky containing salt and cured without a
commercial curing preparation may be stored at room temperature for 1 to 2
months. If the air humidity is low, the container should have a
loose-fitting lid or one with wholes punched in it. Good air circulation
keeps the flavor fresher. If the humidity of the air is more than
30percent, store jerky in an airtight container. Jerky may be refrigerated
or frozen in an airtight container to increase shelf life and maintain
flavor. (I really donít worry about the storage because the jerky never
stays around that long.)