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Simple boxfan jerky

This is a discussion on Simple boxfan jerky within the Garden, Canning, Long Term Food Storage forums, part of the Survival Food Procurement category; materials- 3 20"X20" cheapo airfilters. usually about $1 each\ hardware store - 3 laundry bags from dollartree $3 - 20" box fan $16 dollars walmart ...

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Thread: Simple boxfan jerky

  1. #1
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    Simple boxfan jerky

    materials- 3 20"X20" cheapo airfilters. usually about $1 each\ hardware store
    - 3 laundry bags from dollartree $3
    - 20" box fan $16 dollars walmart
    - thin sliced beef, look for price, not for fat content. I try for $4 pound.
    -salt and pepper
    mix up to taste, about three to one, pepper and salt, I drilled in holes in lid of blackpeppercorn container, to use as a mixer and sifter.
    lay sliced beef onto wax paper covered counter, edges not touching, and sift the seasonings over the meat. My kitchen is small, so I go enough meat to evenly cover one filter.
    lay meat season side down on one luandry bag covered filter, egdes not touching, and usually two rows per filter.
    season the meat you just put on filter.
    start over, repeat seasoning and placement, except try to alternate the direction of the meat, right to left on one filter, top to bottom on next.
    each filter will have alot of extra luandry bag, let it hang over until last filter is done, then tuck them all over the top of last filter.
    Elevate boxfan so it can draw air from bottom, stack three filters on top and turn on high setting for about 24 hours...
    I used a luandry basket to stack my contraption on, on top of the chest freezer.
    Please remember, this is raw meat, so try this at your own risk......hahahahahah.
    If you have more meat left over, try marinating while first batch is drying, I have used everything you can imagine, from liquid smoke, teryaki, homeade bbq. even tried a lemon juice and salt jerky for my fiance. It was the only one I didn't like. I have marinated in habenero's blended up with liquid smoke, and jalapeno;'s and soy sauce. anything you can eat, you can dry and eat.
    After about 24 hours, check jerky for propper dryness, my fiance and I both like it paper thin and crumbling dry, and I sell it at work, so I feel more secure if its totally dry. I have made and like "moist jerky", but I put my neck out there, and some employees all get sick, i would feel terrible.
    REMEMBER THIS IS RAW BEEF.
    Rigged for Quiet and Ripon like this.

  2. #2
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    Cool info. Quick dumb "man" question and comment.

    Question? What material is the laundry bag?

    Comment? Need a YouTube presentation

  3. #3
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    Very cool! Might have to try this sometime!!!
    "For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future." - Jeremiah 29:11

    Hidden Content - Adventures of a Bearded Dad!

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  5. #4
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    There is only one dumb question...Thats when someone drives up and your changing a flat tire, and they ask if you had a flat..
    The luandry bag from dollartree is a woven cotton mesh, I use them becouse i use the cheapest filters, the white fibers, and it looks like white hair stuck to the jerky. I keep a papertowel handy when im peeling the jerky off the filters, and if I see a filterstrand, i hold the jerky up to the light and make sure i get it off. All the people at work know its not hair, becouse I have been making and selling at work for three or four years..i use thw white laundry bags, then wash them in luandry by theirselves after use.

  6. #5
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    I could shoot a quick video, and post it to youtube, i originally saw it on good eats, and there are alot of box fan jerky vids, but i will, and then direct you guys and galls to it.

 

 

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