Making jerky.

  Beef jerky is one of the kids favorite snacks.

  At one point in time I decided to make jerky to sell. I’d bought a Lem big bite dehydrator and was pricing a new slicer.

Then covid hit, meat prices rose making jerky to sell seem impractical at best and so I scraped the idea.

While I have a hard time seeing making a profit with it where I am now.

That being said making jerky at home is a great way to preserve meat and save money, it’s also easy to do.

I put the meat in the freezer for about an hour or untill it firms up. Easier to run through the slicer that way.

I like using a slicer because of the uniformity but you could use a good sharp knife if you don’t have a slicer. As with all things be careful.

After the meat is sliced I like to let it marinade over night in the fridge. A large bowl or a zip lock type bag will work, just make sure the meat is covered with the marinade.

To make the marinade I’ll use some variation of the list below.

• Beef round roast– Though you can use most any meat.
• Worcestershire sauce
• Honey
• Soy sauce
• Liquid smoke
• Smoked paprika  – Regular paprika works well also.
• Brown sugar
• Ground black pepper
• Cayenne pepper – You can also use crushed red pepper flakes.
• Garlic powder
• Onion powder

I don’t have set amounts, I generally use around 3/4 of a cup of Worcester sauce and 3/4 of a cup of soy sauce. The rest is just whatever I feel like adding at the time.

Then I lay the strips out on the drying rack after letting it drain for a bit. Put in the dehydrator and let it dry over night at 160°

As with most things I post about I recommend you watch some videos or read up on it, there is usually at least a little bit of a learning curve involved.

At some point in time I plan on adding videos to better explain myself.

Best of luck and may all your ventures be met with sucess!