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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.
- 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.
