Hi all,
I have 10lbs of london broil in the freezer and would like to do some jerky on Sunday.
I'll be using the cure available from Cabellas..
http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARGS=/cabelas/en/common/catalog/item-link.jsp_A&_DAV=search&id=0012502513626a&navCount=2&podId=0012502&parentId=&navAction=push&catalogCode=XG&rid=&parentType=&indexId=cat601660&hasJS=true
I was wondering if anyone has any suggestions regarding time and temperature.
Norm
Norm, I just did three 5 1/2 pound batches of beef jerky and the each took 7 to 8 hours. I started by smoking at 210* (no preheat) for two hours to "kill" any bacteria, then dropped the temp to 150* for the rest of the 7 to 8 hours. I have a second set of racks so I can one right side up and another up side down at each rack position. I should mention that I had the butcher slice my london broils into 1/4" slabs and then I trimmed from there.
Al
I have done some deer jerky, I set the heat at 170 to 175 and with 4-1/2 to 5 lbs it usually takes around 4 to 5 hours total. I usually rotate the racks once at mid point, and start removing some of the more cooked stuff as needed towards the end. I don't have it cooked like leather though it is still decent to chew but not tough. I also have extra racks flipped over too.
Good luck,
MRH ;)