| JERKY Select portions of a lean, well-trimmed round and cut about 1 inch thick. Weigh the meat and to 10 pounds add 4 oz (9 level tablespoons) of the following mixture. Mix so each piece is coated thoroughly. 1 pound salt, 1 pound brown sugar 2 oz. each, garlic powder and white pepper 3 oz. each, mace, ginger, thyme 4g = 1 level teaspoon 13g = 1 level tablespoon Dissolve 1 oz. (3g) sodium nitrate in 1\4 cup water. Sprinkle over the mixed meat. Mix so all surfaces are coated. Allow the meat to cure seven days at refrigerator temperature. Overhaul at 24 hour intervals.(To overhaul means to pour off the brine and rearrange the meat in the pack.) Slice the jerky 1\8"thick for home dehydration. Dry to below 10 percent moisture. Jerky may be stored in glass jars with new lids. Place jerky in jars with lid loosely attached. Warm in 350 degree oven for 10 minutes. Immediately close with lid and band. After cooling the jar will seal. Store in a cool, dry, dark area. Caution: Moisture must be below 10 percent to store for long term. If not, botulism could be potentially hazardous. |
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