5lbs of meat ( deer, beef, chicken, yuppies)
1 box Jerky seasoning, available at any Walmart for $3.97 in a wide variety of flavors - or buy cure salt and make your own seasoning and use 1 oz cure salt for every 5lbs of meat. Follow jerky directions, freeze meat to assist in thinly slicing, let cure in seasoning for min. of 24hrs then skewer meat.
Bamboo skewers -This is truly why I'm posting, as jerky isn't rocket-science, but you can easily get awesome results using Clay's Bamboo Skewer Method..... Basically get professional, dehydrator quality jerky using this method. Skewer meat as shown, thread skewers through oven rack and jam a metal knife in the oven door, essentially making a convection oven. Make sure you have foil beneath meat for drippings, set @200 and cook for 1.5-2hrs or until internal temp of meat reaches 160 or until jerky appears done....duh.
Let cool, refrigerate for up to two weeks or freeze. ENJOY- Clay
1 box Jerky seasoning, available at any Walmart for $3.97 in a wide variety of flavors - or buy cure salt and make your own seasoning and use 1 oz cure salt for every 5lbs of meat. Follow jerky directions, freeze meat to assist in thinly slicing, let cure in seasoning for min. of 24hrs then skewer meat.
Bamboo skewers -This is truly why I'm posting, as jerky isn't rocket-science, but you can easily get awesome results using Clay's Bamboo Skewer Method..... Basically get professional, dehydrator quality jerky using this method. Skewer meat as shown, thread skewers through oven rack and jam a metal knife in the oven door, essentially making a convection oven. Make sure you have foil beneath meat for drippings, set @200 and cook for 1.5-2hrs or until internal temp of meat reaches 160 or until jerky appears done....duh.
Let cool, refrigerate for up to two weeks or freeze. ENJOY- Clay