I decided it was time today to try my hand at making some beef jerky. I ordered a jerky seasoning kit from Cabella's. I went hunting at Fred Meyer and bagged five pounds of thin sliced London Broil.
Sliced it into strips, put it in the cure for about 15 hours in the fridge and put it on the Grand Slam at 175 degrees. I did not have any jerky racks so I got creative and "borrowed" the brides cookie cooling racks. I had to make sure I was stealth enough to get the jerky loaded on the racks before I got caught
Total cook time varied as not all of the slices from the butcher were the same thickness. I did load the top rack with the thinnest pieces so I could easily pull them as they were ready. The thinner pieces took about 2.5 hours with the thickest pieces taking 3.5 - 4 hours.
All-in-all it was easier than I expected. The jerky (IMO) turned out excellent - better than anything I have purchased in the store. I will definitely be making more jerky.
The hunt completed
Slicing desired size strips
Slicing Done
Brine
In the cure bags headed to fridge
Onto the racks
This is after about two hours
The Final Product Sample
The five pounds of raw meat produced 1.25 pounds of final product
