Starter Brine Jerky
Starter Brine Jerky
5 lbs Meat Strips (fat free)
1/4 Cup Salt (non-iodized)
Brine 8 Hours
1/2 Cup Brown Sugar
Drying Time 18 to 24 Hours
6 Cups Water
Drying time will vary depending on the thickness of the meat.
Measure all the dry ingredients and mix them together , set aside.
Trim all
fat from the meat , slice the meat across the grain , as thin as
1/8 inch
thick , or as thick as 1/4 inch thick.
Boil 1 cup of water , remove from heat. Add the mixed spices to the
hot water
, mix well add 5 cups cold water and mix ... Let cool ..
Keep
the meat cold , put the brine into a 2 gallon plastic or glass pail
add the chilled
meat strips , mix well , so the meat separates and the
brine penetrates
the meat . Place the brining meat in the refrigerator .
Let the meat
soak in the brine at least 8 hours or over night ..
At
least 2 times during the brining time , stir the meat to obtain good
penetration
of the meat . After brining time , remove the meat strips
from the
brine , Do Not Rinse the meat strips .....
You can smoke
this jerky or you can dry it in your oven or dehydrator .
If
you have a smoker , try 2 pans of cherry wood chips , this will give
the jerky
a mild flavor ....
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more about making jerky , smoking fish , fresh sausages
and more
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set
your oven to low about, 150 degrees
Arrange the meat strips in a single
layer on the racks, being careful not to overlap the meat strips.
Leave the oven door open about one inch for excess moisture to escape...
Enjoy...
Teriyaki Jerky
