Making jerky for the first time-few questions

[GotOne]

So, went to buy a dehydrator and several stores didn't have the one I wanted, so, I decided to try the oven method. I used this recipe from Alton Brown....

I mixed up the ingredients first before I finished reading about how the entire process didn't involve heating/curing. I got scared and decided to run to Gander and pick up some High Mtn Jerky Seasoning. When I got back, my wife had added the meat to the Alton Brown mixture, I let it marinade overnight. So, now I'm cooking it in the oven at 150 degrees for 3-4 or more, if needed hours. Do I have to worry about not curing the meat first?

-Ingredients

1 1/2 to 2 pounds flank steak

2/3 cup Worcestershire sauce

2/3 cup soy sauce

1 tablespoon honey

2 teaspoons freshly ground black pepper

2 teaspoons onion powder

1 teaspoon liquid smoke

1 teaspoon red pepper flakes

Directions

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

[eyeguy 54]

I would guess that the salt in the soy sauce would cure it ok but 24 hours is safer for whole meat. If you are spooked about it chuck it to be safe. I would eat it. Leave the oven door open a bit and dry it don't cook it. Good luck. Once you get the dehydrator you will love it. I recommend american harvestor. They dry very even.

[Jim Almquist]

You don't have to worry but I would store what ever you don't eat in a ziplock and keep in the freezer. I use the High Mountain pepper blend and dry it in my smoker and it is GREAT with both beef and venison.

[eyeguy 54]

I'll second that, HM has some great blends.

[GotOne]

Thanks for the quick replies! I did soak the meat overnight-was sliced. My wife thought the Soy and Worcestershire sauce had enough salt to cure-don't know??? I'm looking at the "Snackmaster Express Dehydrator" at Wally World for 49.00. Had very good reviews.

[Scott M]

That recipe is nearly identical to the marinade I'm cooking up tonight for some goose breasts. Let me tell you, it's tasty stuff!

[crothmeier]

i used the high mountain on mine and it doesnt seem very flavorful. Kind of bland, except for the batch that i added a ton of pepper to. I measured everything correcty, do you guys add to the HM seasoning or just use it right out of the box?

[LMITOUT]

I just follow the directions on the HM box, but sometimes I'll throw a little extra course ground black pepper in because I like the pepper. Make sure you follow the right directions because there are two different ones listed depending on the batch you're making.

Mine have always had plenty of flavor and really like the "Cracked Pepper N Garlic" and "Pepper Blend". "Original" is good too if you want a break from the pepper. I tried the bourbon but didn't care for that flavor at all. My uncle puts some liquid smoke into his HM mixes and I'm going to give that a shot the next time I make a batch.

[Jim Almquist]

I almost always use the pepper blend but I use my smoker to dry it out and I use charcoal and hickory to supply my heat. I tried the hot and it was plenty hot but did not seem to have the flavor of the pepper blend.

[charliepete2]

I like the high mountain blends as well. I use the inferno and cajun on my pheasant jerky.

[Gissert]

Eldon's meats in Idaho is my favorite supplier. They sell these sample kits that will let you make small batches - The Canadian blend is one of my favorites, works with beef, venison, even snow goose.

[Whitefishnetter]

First of all, the first line of defense against bacteria is to keep meat properly refrigerated, this retards growth, its pretty much a time plus teperature curve a far as spoilage goes, keep your stuff cold! Then if you plan on a low temp method of dehidration (table top dehydrator from your favorite big box store) I would recomend using some type of cure like those found in the popular mixes. If I was using a high heat method ( a fish smoker at 160 degrees) I might fogo the cure and use a recipie with out cure. The removal of moisture is what preserves Jerky, unless there is enough salt such as meat cure present, the trick is to get the moisture out befor spoilage occures. If I'm not going to have a batch of Jerky gone in about a week, I like to package it with a vacume packer to keep it from getting stale.Any thing your buddies won't eat makes good dog treats.