Thread: Jerky recipes

Same way I have done it for 30 years

Bottom round roast. Very little interior fat. If you do not have a slicer, try to get the Butcher to slice it just under a 1/4 inch. Most slicer would be around 4 to 4.5.
Take the slices and salt and pepper them. Nothing else is needed for great jerky. Put it in a ziplock bag overnight in the frig and then put it in the dehydrator at 110 so for appox 12 hours. Conditions such as humidity will affect the time. Most the time I cut meat into strips first. allows for even drying. I have used my dehydrator, smokehouse and my favorite is to do it outside on racks. Sadly, It is worth the work as it is time consuming

Man! This thread has me salivating! Love me some good jerky!