Jerky instructions

[NFAA]

My wonderful wife got me the jerky dryer for my birthday. Great follow up to last year when she got me my SI2. Looking for a starter recipe and instructions. Want to start making jerky, venison and beef, while being safe and productive. Call me silly but I don't want to poison the kids or waste my time.

 

[Pork Belly]

Read the entire jerky section it is not overly long, everything you want to know is in there.

 

[Plan2build]

Hulk,

I gave it a shot in this thread and it turned out great!!

http://smokinitforums.com/index.php?topic=4626.0

Lots of advice in this forum and a lot of different approaches, but it is fun to try as many as you can!!  I am attaching a revision of my Excel spreadsheet if you want to use it!  It is a bit different from the one in the link....I modified the file to auto calculate the soy sauce and Worcestershire sauce so that I have the same recipe every time...just need to weigh the meat!!

Let us know how you make out!!

P2B

 

[DivotMaker]

Hulk,

Gregor is using the equilibrium brining method.  It works incredibly well for jerky, because the results are predictable and repeatable, regardless of whether you go a little long on the brining.  This little primer should help, too:

Brining 101 - The differrence between gradient and equilibrium brines

My posts on brined jerky also use this method.