The Complete Jerky Book by Monte Burch

Author:Monte Burch
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2010-06-19T16:00:00+00:00

Cut away all fat and sinew.

Then, slice into strips of the desired thickness.

The Hi Mountain Jerky Board and stainless steel knife makes it easier to more consistenly slice meat to the correct thickness and therefore results in a more consistent drying of the jerky. If a strip of meat is inch at one end and inch at the opposite end, for instance, it will be difficult for it to dry evenly. The board comes with a lip around the edge that allows you to slice - or ¼-inch thicknesses. Place the meat on the board and slice holding the knife with the flat side of the blade down on the edge lips.

The simplest and most consistent method of slicing meat is with an electric slicer. Regardless of the method used, for easier slicing, lay the trimmed meat pieces on a cookie sheet or other flat surface, place in the freezer until the meat is partially frozen, (usually about an hour to hour and a half) and then slice.

The Hi Mountain slicing kit includes a wooden board with raised edges to help guide the stainless steel knife (included) for precise - or ¼-inch slices.

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