Re: O.T Beef jerky

Posted by T_Bone on April 11, 2005 at 01:33:46 from (4.240.132.235):

In Reply to: Re: O.T Beef jerky posted by AZ Jack on April 10, 2005 at 20:26:14:

Hi Leo,

Some of the best jerky I ever had was beef-a-lo jerky from Montana. The guy would slice them about 1/4" thick then dry them until stringy (chewy), not hard. Wow what a taste. Had a taste of black pepper, salt, and? brine.

Most all the recipies I ever seen was 60%salt and 40%brown sugar brine with a 24hr soak time. If smoked then 115º maximum with water soaked wood chips.

I worked with a guy that made jerky as a side job. He wouldn't tell much other than he used top serlion for meat. Pretty tasty tho. Been too long ago but 10lbs to 1/lb jerky? I know it shocked me when I heard the shrinkage rate. He was Mexican and I awlays kidded him about using those "special" peppers in his brine but it wasn't hot.

T_Bone

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