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Air-Dried Beef Jerky
Preparation info
- About
8 oz
- Difficulty
Easy
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Top round of beef, preferably a single muscle |
Method
Procedure
Day 1
Fabrication and Cure Application
- Trim away all fat, silverskin, and connective tissue from the beef.
- Place the beef in a freezer for about 30 minutes to firm the texture for slicing.
- Combine the remaining ingredients to make the dry curing compound.
- Slice
Part of
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