Ever since the price of good jerky beef went through the roof I have attempted to make a quality jerky with ground beef. I wasn't always even a little successful and several batches went in the garbage after just one bite. That didn't discourage me and I kept trying different recipes and techniques In search of something that was really good. Last week I made a batch that was really flavorful but had too much salt, it made the landfill after just one taste but I knew I was getting close
This week I was able to find some 93/7 ground beef from a ranch down in Oregon and tried my latest recipe with it. It is a small difference between 90/10 and 93/7 but it seemed to be just enough to make a better jerky without the usual grease spots on the 90/10.
I have tried various thicknesses and found 1/8 of an inch to be just perfect, thicker wasn't better. I ripped 2 pieces of 3/4'' material to 1/8th on the table saw and used them as a spacer between 2 sheets of waxed paper. Making little balls of meat smaller than a golf ball I rolled them with a rolling pin and placed the flat patties on the dehydrator. Four hours later I had jerky.
The price of jerky has always been high but right now it borders on the insane for what you get and it isn't always good. Now I think I can dependably repeat the process and make good stuff that can be tweaked over time. Even good ground beef is expensive but less so than store bought jerky. No preservatives to worry about and store in the fridge. It won't last long enough to go bad!
This week I was able to find some 93/7 ground beef from a ranch down in Oregon and tried my latest recipe with it. It is a small difference between 90/10 and 93/7 but it seemed to be just enough to make a better jerky without the usual grease spots on the 90/10.
I have tried various thicknesses and found 1/8 of an inch to be just perfect, thicker wasn't better. I ripped 2 pieces of 3/4'' material to 1/8th on the table saw and used them as a spacer between 2 sheets of waxed paper. Making little balls of meat smaller than a golf ball I rolled them with a rolling pin and placed the flat patties on the dehydrator. Four hours later I had jerky.
The price of jerky has always been high but right now it borders on the insane for what you get and it isn't always good. Now I think I can dependably repeat the process and make good stuff that can be tweaked over time. Even good ground beef is expensive but less so than store bought jerky. No preservatives to worry about and store in the fridge. It won't last long enough to go bad!
