• 1 pound of lean meat, trimmed of fat, gristle and tendons
• 1 tablespoon of salt, or sea salt
• 1/2 teaspoon of freshly ground peppercorns or pepper

Preparation

• If desired, place the meat in the freezer for 15 to 20 minutes. This will make the meat easier to cut and slice. Slice the meat into strips 1/4 inch thick or less. Cut with the meat’s grain for chewy jerky, cut against or across the meat’s grain for jerky that is easier to chew.
• Mix the meat strips, salt and pepper in a large bowl. Coat the meat strips evenly.

Drying

• Place the meat strips on the food dehydrator’s drying trays. Dry at 150 to 155 degrees Fahrenheit for up to 8 hours. Dry the jerky until it is firm and flexible.

Published 11/18/2009 12:00:00 AM

Tags: Jerky Recipe