Product Description
These steps are the same in preparing smoked salmon, fish and poultry.
For best results in making your beef jerky; Cut meat into 1/4 inch thick slices across the grain. Cut off any fat as it could become rancid. Add Scott's seasoning mix, speed cure ( pink bag), liquid smoke & 1/2 gallon of water to any non-metal, except stainless steel container. Stir to dissolve. Add meat slices and soak for 6 hours in a cool location. Remove from brine. At this point you should rinse meat and pat dry. Air dry over sink for 20 minutes. Place strips into dehydrator, home oven or smoker. Dry for about 4 hours and then check periodically. Time will differ depending on your dehydrator, oven , smoker, and humidity in you area. Slices should be pliable, not brittle. Place in air tight containers. It's recommended to keep refrigerated and air tight or freeze until ready to eat. Suggested cuts for making beef jerky: Eye of round, round steak, london broil, flank steak, roasts of any kind.
