Posted: 5/7/2009 3:41:24 AM EDT
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So I'm making some beef jerky. I got all the meat prepared and marinated yesterday, and put it in my drying rig before bed (10:30PM). I had to leave for work at 6:30AM this morning (8 hours drying time). I checked them and they were still too squishy. My girlfriend leaves for work at 8:30AM (10 hours drying time). I have instructed here to turn everything off and bag up the jerky, but I am wondering if this will be enough time. I sliced the meat a little on the thick side, so I am thinking of letting it go. The problem is that I won't be home until 4PM, which would be almost 18 hours of drying.
My question for arfcom: What would be worse: under-dryed jerky or over-dryed jerky? This is my first real attempt at this and first time using this setup. I followed Alton Brown's recipe from the Good Eat's show where he made a jerky dryer out of furnace filters and a box fan. So I don't really know the strength of the setup or how well it is actually working. Help soon, as I only have until 8:30AM to make a decision. Thanks. |
what kind of cure is in it?
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Quoted:
Another related question. How long does jerky stay good? Jerky with nitates will last a long time. The way I do it, without nitrates, it will start to mold within a week in a bag on the counter, but I freeze it in "unit dose" size bags and get out what I need. It will keep for about a month just in the fridge. |
funny you mention it OP because I've got a batch of venison I started drying at midnight last night. It too is kinda thick and I had to go to work before it was ready this AM so I turned it off and will reevaluate when I get home. It's plenty well close so it'll be fine in the oven till then. I'll just dry it some more tonight if need be. House smells great too 
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