i came across this site and thought all you jerky makers would like it
Just Jerky Recipes
http://www.justjerkyrecipes.com/inxjer.html
Just Jerky Recipes
http://www.justjerkyrecipes.com/inxjer.html
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i came across this site and thought all you jerky makers would like it
Just Jerky Recipes
http://www.justjerkyrecipes.com/inxjer.html
I have a convection toaster oven, Robsan. Care to share your recipe/technique for making jerky?
Thanks Ronsan. That sounds very straightforward. My family loves jerky beef so I'll definitely be trying this soon. I was wondering though, I have never sliced meat with the food processor. Should it be partly frozen to slice it?I have been using Top Round roast sliced thinly with my food processor, although I think i will have the meat market slice it so I can have bigger slices.
To season, I sometimes marinade in soy sauce with salt, pepper, onion powder, garlic powder, liquid smoke, and anything else I feel like tossing in. I used to add Worcestershire sauce, but I found that it made it too sticky. Sometimes when I make it on the fly, I just use salt pepper, and garlic powder.
I take the slices and drape them over the rack and set the oven for 150 deg. convection. The thinnest slices (1/16"-1/8") take about 4 hours, and the thicker ones (1/8"-1/4") take about 6 hours.
Of course with sampling about half is gone by the time it's done...
Thanks Ronsan. That sounds very straightforward. My family loves jerky beef so I'll definitely be trying this soon. I was wondering though, I have never sliced meat with the food processor. Should it be partly frozen to slice it?