INGREDIENTS

INSTRUCTIONS

The Meat: Generally, the lean scraps from most venison (elk, deer, caribou,
antelope and moose) work very good. Bear is greasy(sorry Bear), as is pork.
Buffalo is similar to beef and makes good jerky. The best cut of beef that
will yield the most usable lean meat is the top round. If you like turkey,
use large bone in breasts and remove the bone. I haven't done reptiles, but
what the hey, if that's your bag give it a shot. The meat should be
reasonably aged, at least kept cool for a week or so after it's dressed out
and skinned. It is important to trim as much fat off as possible, even if
you have to cut it out or scrape it off. The fat will not take salt very
well when the meat brines, it will become rancid and grow mold quickly. Cut
the meat with the grain, into strips as big around as your thumb ( 3/4-1"
square) and as long as possible.
The Brine: This is a self brining method and works in two stages,
dehydration and rehydration. The ingredients needed are: A kiln dried
medium salt. Most feed stores have 50# bags for about $3. which will make
about eight thousand pounds of jerky. Medium salt is about the size of salt
that comes on a pretzel.
Molasses. I use Brer Rabbit light or Grandma's. Brer Rabbit comes in pint
bottles and have a small top that you can pour a nice 'string' from.
Grandma's comes in a large mouth bottle and it's best if you transfer it to
some sort of a squeeze top ketchup or pancake syrup bottle (1 pint about
20# of meat).
Black Pepper, medium grind or coarse - your choice. If you like it hot, use
red pepper flakes instead, if you don't like pepper leave it out. This
brine process goes easier and more quickly if you have a few extra happy
hands joining in - the kids, the wife and myself usually make it a project
and when it's done everyone gets to pat each other on the back. Since we're
all together and helping each other, some interesting conversations usually
surface. Anyway, you will need a flat bottom non-corrosive container /s and
lid, a Tupperware storage bin, a plastic bus tray or a stainless steam
table pan will work well. The size depends on the amount of meat and the
room in your refer - the lids keep things out and are handy for stacking
the containers.
Salt the bottom of the pan evenly, making sure to get in the corners as
well. This may not be as easy as it sounds. Put a few pounds of salt in a
bowl, cup your fingers together and scoop out about a half a handful - not
in your palm. Shake your hand back and forth across the top and about a
foot above the top of the pan. As the salt starts to leave your hand,
slowly open your fingers and let the salt run through evenly. Hand salting
may require some practice. Practice salting the bottom of the pan until it
becomes comfortable and the coverage is without gobs or streaks or voids.
If this method becomes too frustrating, a shaker top jar works too - a
mayonnaise jar with the metal lid poked full of holes by a 16 penny nail.
The coverage amount should be between light coverage (barely covering) and
full coverage (completely covering) - the only comparison I can think of,
is sugar on a pie crust, or, sugar on your cereal. You don't want it too
salty, so, one might consider their first batch of jerky experimental and
take it from there.
String the molasses. Same kinda deal as the salt, hold the bottle about a
foot above the pan, start moving it from side to side and pour. When the
molasses starts running try to get a 'string' about the size of a pencil
lead and let it crisscross the pan bottom over the salt. Once the strings
are even in one direction, change directions (perpendicular) and string
evenly across again. Don't forget the corners. When it's done it will be an
even grid about 1/2" square covering the pan bottom. Good luck... don't
worry, 10-12 layers and you'll be able to sign your name with it. The
pepper will vary as to individual taste. One note though, pepper almost
doubles its intensity as it soaks and is easy to overpower the finished
product. I would recommend that a light dusting would be sufficient for
most people (about the way you would pepper a baked potato). Red pepper
flakes, even more so. Again, hold the pepper can about a foot above, and
dust it evenly - good, you remembered the corners.
Layer the meat strips across the bottom of the pan one at a time. Starting
on one side, place the strips next to each other without overlapping and
with all of the strips running in the same direction. Work the meat across
until the layer is complete, without voids. Pat the surface, edges and
corners down smooth and flat. Salt, molasses and pepper the surface as was
done to the bottom of the pan to start. The second layer of meat is done
the same, but it is ran perpendicular to the first layer. Pat smooth, salt,
molasses and pepper. Each additional layer is ran perpendicular to the
layer before it. Continue layering the meat until it reaches to a level
about 2" from the top of the pan. The last layer, or partial layer, gets
the salt, molasses and pepper treatment as well.
This brining method will cure the meat in two days. Place the pan/s in the
refer, cover and let sit undisturbed for the first day (refrigeration is
not necessary if prepared in a cool climate 35-45F). After about 24 hours
the meat should be 'turned' - Dig your hands in the pan and separate all of
the strips, turning it over several times to get the meat redistributed
into a random order. Mash the meat back down into the brining juices ( at
this point the juice will be thin and watery) cover and let sit for another
day. I usually taste the juice at this point - if it tastes too salty it
can be rinsed with water, but it will not be as good. If the salt is right
it will have a slightly sweet, peppery
continued in part 2

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