Homemade beef jerky

>>8427057
Making jerky isn't so much about heat as it is about removing the moisture from the beef.

I would say cut the strips as close to 1/4 an inch as you can and salt 'em pretty good to remove as much moisture as possible before popping them in the oven to dry.

>>8427061
Was also gonna marinate the strips in soy sauce/spice mix overnight, honestly haven't seen it any other way, how much salt would you use? completely cover the meat in it?

Look up foodwishes.com homemade beef jerky. I do this recipe regularly and there isn't anything I found to improve it really.

The only crappy thing about beef jerky is that if you only have an oven you can't really do large amounts. More than 800g won't fit at once and it takes like 8 hours just for that.

>>8427085
thanks anon, didn't really think about amounts was just gonna buy about 1.5kg, but will go lower may also do 2 batches, one marinated overnight and the other marinated for a few hours

>>8427068
Don't cover it in salt like that dingus suggested. Topside is the best cut for jerky here. If you freeze it for a couple of hours it's much easier to slice.

Go to the food wishes link mentioned above, then start doing plenty of googling and youtubing until you settle on a recipe you're happy with.

Just be wary of some of the bum fuck hillbilly flyover seppo recipes, they can taste like arse. Stick to a basic mix first time round then go from there.

>>8427085
I use tooth picks and hang the strips from the rack. Works great.