Beef Or Venison Jerky

1. 1

   Cut meat in strips 3/8 to 1/4-inch cut against the grain for more tender and with the grain for chewy jerky.

2. 2

   The meat will cut best when semi-frozen.

3. 3

   The thinner the slice; the faster the drying time.

4. 4

   Marinate for at least 2 hours.

5. 5

   Drain with colander, and then place on trays to dry.

6. 6

   Do not overlap strips and turn over at least once during drying process.

7. 7

   Dry at 145 degrees for 6 to 10 hours.

8. 8

   Its ready when it bends likes a green willow without breaking.

9. 9

   Store in airtight container.

10. 10

    Refrigerate for long periods of time.

* Per serving · 4 servings · Values may vary.

No additional tips available.