shaz likd wrote:
> I have tried Beef Jerky many times, and I think it tastes absolutely
> awesome. And then some.
> I am aware that "home made" Beef Jerky can be made from thin slices of
> ultra lean beef. I am more than willing to tinker around with various
> marinade recipes myself, but it is the addition of salt, and the
> smoking time (metal box smoker) that I am hoping to get some advice
> for.
>
> How much salt do you need to add, per given volume of marinade, or per
> given mass of fresh meat? (Since I live in Australia, I am familiar
> with metric measurements, not imperial)
> In a metal box smoker, how long do you need to smoke the beef strips
> for? I am looking to have fresh lean beef sliced into strips approx
> 5mm thick.
>
> Any advice here? Thanks.
>

I don't use salt. Simply marinade in your choice
of spices or buy a package. The smoking time and
method depends on your preference.

I usually smoke for about an hour with hickory
chips and then just heat until the meat is dried
to my liking. I've yet to make a perfect batch but
it's fun trying.

I also use a jerky shooter. I grind up my meat
with seasonings and squeeze it out onto a screen.
Very easy and it eliminates the tough as iron bits
of dried sinew in your jerky.

Andrew