Makin Jerky !!! need help???

[shayneyasinski]

move this if I am in the wrong forum...

I just loaded up my dehydrator with this .

3 pounds of beef cut into slices with the grain

then I mixed worchestershire, salt, fresh naga dried pepper, a bit of sugar and water and threw in the beef.

fridge overnight

then layed them out in my dehydrator .

is this a good way to make jerky??

I also have a smoker that I think woulld be a good start to jerky to then be put into the DH

 

[ring sting]

Hi Shayne,

you've pre-empted me by a day!! I've just started making jerky about 3 weeks ago, and I was/am going to post an idiot's "how to guide" on Sunday night. From what I know, salt is very important to the curing, and I cut across the grain so as to make it tender.
I will start my idiot's guide and place a link to it here soon.

RS

 

[shayneyasinski]

I am glad I am what you need to see for your brain to relate to an idiot...

I am looking forward to it

 

[Sauceman51]

you really don't need additional salt, there is probably plenty of it
in the Worcestershire sauce.

 

[ring sting]

Shayne and others,

Click the flaming head!

 

[QuadShotz]

LOL@flaming head.

Isn't that some kinda chile-related naughtyness?

*ducks*

 

[hixs]

Hey i`ve been doing it for 5 yrs and have never added salt if soy or worces is involved.When I swithed to habs and beef broth then I added salt.I marinate for up to a week in the fridge.Fresh Onion and garlic also add a nice taste.