jerky

Most sources for jerky information recommend freezing the meat for at least a week before turning it into jerky. Supposedly it kills some of the potential bacteria present in the meat. Better than nothing for safety I suppose. Also, semi-frozen meat is much easier for cuting slices into consistent thickness.

100% of my jerky is made from frozen meat.
 
Always froze mine then thaw to the point where it's still really firm but cuts nice and even without rolling. Actually I just went out the other day and bought a Cablas elctric meat slicer and it cuts really even slices ..I find they cure; dry and smoke more evenly now.
 
Crappieguy said:
Always froze mine then thaw to the point where it's still really firm but cuts nice and even without rolling. Actually I just went out the other day and bought a Cablas elctric meat slicer and it cuts really even slices ..I find they cure; dry and smoke more evenly now.
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^ exactly. Been doing that for yrs.

Personally, I like the jerky done on the food dehydrators, the best. I have 2 machines and the extra trays for maximum capacity of each machine. don't need all the trays all the time. I make Beef jerky and Venison jerky and have now tried goose jerky, it's awesome! the recipe that I like best is made up from:

> HP sauce - 2 TBSP
> China Lily soya sauce - 4 TBSP
> Lea & Perrins Worcestershire sauce - 2 TBSP
> Garlic salt - 1 TSP
> black pepper - 1/2 TSP
> OPTIONAL: I now add dry crushed red bell peppers, just for a wee bit of zest - 1 TBSP
> just keep on making this mixture in this ratio in a large A&W mug or similar until your meat is all soaked and used up and stacked.
> cut 3/16 thick or slightly less against the grain, soak well in mixture on both sides, stack in huge margarine tub over night in fridge in the excess liquid. Load trays first thing in the morning, gently shaking excess off, plan on 8-12 hrs, take off the pc's as they become done. very yummy!
 
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