Comments on: Never Buy Beef Jerky Again

By: Richard

Richard — Thu, 08 Mar 2012 06:23:26 +0000

Working on my 3rd batch at the moment, I marinated it “too long” supposedly, much too long, but I’m not that worried about it, just a longer time in the oven probably.

We’ll see.

By: Mr.Temple

Mr.Temple — Wed, 07 Mar 2012 17:57:29 +0000

Ha! Good eyes. I used an OCR website to grab the text out of the scanned image and didn’t catch that mistake. 3/4 in strips would take about a month to dry into jerky!

Have you tried it yet? It’s really wonderful. It seems almost impossible how much like a ‘junk food’ treat these taste like, yet are super healthy.

I’ve recently tried curry-spiced and hot-wing varietals (just marinated in some Franks’s Red Hot sauce). They were both incredibly good too.

By: Amy Anderson

Amy Anderson — Wed, 07 Mar 2012 14:05:06 +0000

This is a FANTASTIC recipe! One error – the strips should be 1/8th inch thick – not 3/4 in thick. :-)

By: Mr.Temple

Mr.Temple — Tue, 21 Feb 2012 23:48:52 +0000

I didn’t do any weighing, but a small half-pound steak made 15 or so large slices of jerky (I cut a little on the thick side). They don’t really reduce much in size after curing, they just lose water mass. I’m pretty sure the water molecules are turned into atoms of Delicium by jerky gnomes.

By: David

David — Mon, 20 Feb 2012 05:55:48 +0000

I’m curious, did you happen to weigh the meat before and after? Just wondering what the total yield is after transformation (mostly so I know how much meat I need to buy ;-)