Jerky Rookie

[BigJohnT]

For jerky I installed the extra rack kit from Scott just so I don't drop an upside down tray again...

John

John - I've looked around for the extra rack kit for my 4 rack and haven't found it yet. Who is this Scott guy and how do I get in touch eith him. Thanks!

The link is in my signature...

also a killer recipe for jerky is on my web site...

John

[johnk5555]

So I had the butcher slice 4lbs of London Broil for me today. Meat looked really good, it had been dry aged for about 4 days. I had it sliced into 1/4 inch strips. Only thing I am worried about is they are not that long. I say average of 3"-4" strips. Is shrinkage going to be a problem?

I have it marinading in the LEM Pepper flavored marinade. Will let that go for 24hrs and then dry it for another 2-4.

Pictures will be posted soon!

I read on another post they did 225 degrees for 2.5 hours. I slo saw 200 for 6-7 hours  ??? ??? ???

[BigJohnT]

I start at 120F and work up to 140F... but I have no idea what is in the LEM peppered marinade. BTW, London Broil is a method of cooking the flank steak, not a cut of meat. I prefer the eye of round cut for jerky, much less fat to trim off.

http://en.wikipedia.org/wiki/London_broil

John

[johnk5555]

I think what they said was it was top round cut for london broil???

[johnk5555]

Pre-Marinade


Before bagging for 24hr fridge sit.


In Bag

[SoCalBuilder]

I start at 120F and work up to 140F... but I have no idea what is in the LEM peppered marinade. BTW, London Broil is a method of cooking the flank steak, not a cut of meat. I prefer the eye of round cut for jerky, much less fat to trim off.

http://en.wikipedia.org/wiki/London_broil

John

Here in California, London Broil is cut of meat. It is generally about twice as thick as what they call flank here.


I just finished a batch of jerky using London broil and the length isn't an issue for mem just more to pieces to deal with. BTW, nearly 5 lbs. made about 2 lbs of jerky. Good stuff.

[BigJohnT]

I start at 120F and work up to 140F... but I have no idea what is in the LEM peppered marinade. BTW, London Broil is a method of cooking the flank steak, not a cut of meat. I prefer the eye of round cut for jerky, much less fat to trim off.

http://en.wikipedia.org/wiki/London_broil

John

Here in California, London Broil is cut of meat. It is generally about twice as thick as what they call flank here.


I just finished a batch of jerky using London broil and the length isn't an issue for mem just more to pieces to deal with. BTW, nearly 5 lbs. made about 2 lbs of jerky. Good stuff.

You guys on the left coast always have to be different  ;D

John