"GregS" > wrote in message
...
> In article > , "Dimitri"
> > wrote:
>>
>>"shaz likd" > wrote in message
roups.com...
>>>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.
>>
>>
>>Here is a post I made to a different group using an electric smoler. I am
>> about
>>ready to try this with my offset smoker.
>>Take what you need and leave the rest,
>>Dimitri
>>
>>(clipped recipe & method)
> greg
>
I have a beef jerky cookbook that recommends 2 1/4 teaspoon salt (or
equivalent) per kilo. I made jerky once with real pico de gallo, a kind of
fresh green jalapeño, tomato, onion, cilantro relish in vinegar, some salt
already added. Was good, a nice fresh sort of taste. Did see a powdered form
at the store yesterday was mostly salt. I also like powdered chipotle
peppers in my jerky (smoked, dried red jalapeños, sometimes canned in sauce)
and I make a fabulous curried beef jerky that is not hot. But we're never
without garlic
Sometimes I feel like a nut, sometimes I'm not.
Edrena