jerkytutorialpics

Making Beef Jerky
Jeff's Picture Tutorial

Jerky Night at the Lee House
(notice the Buckeye koozie)

A Slicer is Usefull
(but not absoutlely necessary)

This is Eye of Round
(most any roast will make a good jerky)

Pre-Size Meat for Slicing
(partially freeze at this point)

Uniform Thick Slices are Best
(this can also be done easily by hand with a sharp knife)

Partially Frozen Meat Helps in Slicing
(uniform slices make for even drying)

After Marinating Add Toothpicks to Jerky
(marinate meat the longer the better)

At this point you can add Extra Seasoning
(such as black pepper, hot pepper flakes, or kosher salt)

Add Foil Liner to Bottom Rack
(absolutely necessary)

Hang Jerky from Top Oven Rack With Toothpicks

This Batch has 4 Flavors
(regular, peppered, hot honey BBQ, & New Chili)

At this point roast jerky at 175 deg. for 3 - 5 hours depending on how thick you sliced it. Prop oven door open slightly with a fork to allow moisture to escape and oven to stay on for even heat. Do not over cook. This might take some practice. When you think it is done it may be over done, because the jerky will continue to cook as it cools. I like to shut off the oven a little early and allow the jerky to set in oven overnight to cool. Remove toothpicks from jerky strips and store in large freezer bags and store if refrigerator. Jerky can be left out, but better safe than sorry. Also if too much moisture is left in the jerky it could mold.

Use my Marinate Flavors at
http://www.jeffsfunpage.com/gpage7.html