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I
buy the jerky spices that I use from Walmart. They are made by a
company called NESCO and are pictured here on the left. The box comes
with 6 packages each of cure and spice, original flavor. Use 3 packages
of each for our batch. Add a half a tablespoon each of Montreal Steak
Seasoning and Cajon Seasoning. I get both at Costco.
All Nesco products described here are also available at their website:
http://www.nesco.com
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The
Jerky works kit comes with 7 different flavors of spices for you to try
along with the wide nozzle for making flat strips, and two round
nozzles for making pencil size round jerky and slightly larger round
jerky. We like the wide strips.
Walmart carries the original flavor. To buy all other flavors, you will
have to go online.
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The
only meat in the Jerky is ground beef, which I buy, 12% fat at Costco.
I always buy it the day I make it. I want it to be as fresh as
possible. My recipe uses 4 1/2 pounds.
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I
scale the meat for consistency. I make sure that I get exactly 4 1/2
pounds of ground beef in the batch.
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Pack
the left overs in a baggie and flatten it. This will help it to freeze
more quickly and to thaw more easily for use in a recipe later on.
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Next
I knead the spices into the meat. For this, I like to use the Bosch
Kitchen center with a bread hook. Any method that allows it to knead
well will suffice.
A note on the Bosch... We got it when Gary was a baby and that was 21
years ago. It has been used almost daily since then. It is a
tremendously valuable kitchen tool.
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I let
it knead pretty thoroughly. I like to make sure all the air is out of
it so that it remains consistent one batch to the next.
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I use
the dehydrator from Nesco. At Walmart it comes with 4 trays. This is
enough for 3 lbs of ground beef. I use 6 trays. Additional trays are
avaialable from Nesco in two paks. I have tried to use more than 6 but
the beef does not dry. Use no more than 6 trays.
For our batch, we use 6 trays.
This machine works great for all sorts of things. If you have an apple
tree that is always dropping apples, even if some have worms, slice
them (cut around the worms!) in 1/4 inch slices and dry them. They are
better than candy!
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The
gun works like a caulking gun. You squeeze the trigger and the
contents come out in a strip. I like to keep it all going the same
direction on my trays.
You will note that I am wearing plastic gloves. I do this throughout
the process to keep it germ free. (Keeps the hands from getting smelly
too!) |
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When
I stack the trays on the dehydrator, I criss-cross the patterns. I
can't really say why, but it makes me happy.
Let the dehydrator run for 1 hour. Then flip all of the jerky over.
This is the only time you will do this. I have tried drying it without
the flip, but it didn't seem consistent.
After flipping, dry for another 6 hours. This will provide a chewy
jerky. Dry longer for tougher jerky. Be careful though. I have dried it
for 11 hours and it turned into saw dust.
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There
is often a little left over beef mixture. I like to squeeze it out onto
a frying pan and fry it up like bacon. I think this would make a great
breakfast meat!
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After
7 hours total of drying, I use a cookie sheet and paper towels to dry
some of the grease off of the jerkey. One paper towel, a layer of
jerky, another paper towel, etc until it is all on the cookie sheet.
Then I leave it for a while to cool off before packing up.
These can be kept in a jar, in baggies, I have even vacuum packed them
with a food saver before. I found that it wasn't worth the effort
because they got eaten so quickly. They store nicely in the freezer if
you want to really pace yourself.
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