BASIC BEEF JERKY

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Boneless butt roast
                         Salt & pepper

   Get as large a boneless butt as you can.  Cut the
   individual muscles out of the meat and cut off and
   discard all the fat and connecting tissue. Cut the
   meat across the grain as thin as possible.  1/16 to
   1/8th of an inch.  The thinner the slices, the easier
   it will be to dry.  Salt and pepper the meat
   generously on both sides, using more pepper than salt.
   Lay out the meat strips on a cake or oven rack without
   overlapping them. Set the rack in an insert fireplace
   (smoker) and cook on low heat for 8 to 10 hours,
   turning every 3 to 4 hours, until dried.  You can do
   the same with a dehydrator or oven, but it won't turn
   out as good.  After it’s done, store in a pillowcase.
   Don't STORE it in plastic, as the meat has to be able
   to breathe, and a paper sack will leave a paper taste.

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