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 use 1 teaspoon (5 ml) of salt and 1 teaspoon of brown sugar, and a
generous amount (maybe 1/2 teaspoon?) of freshly ground black pepper for
each pound of lean sliced meat strips. Mix with the meat and
refrigerate overnight in a plastic bag or bowl. Then dry on a food
dehydrator until it's like leather. It's better if you dry it in a
smoker, but it is also very good without the smoke.

Bob