Super Furry Jerky

[isotonicpies]

I recently made some beef jerkey, using the following method:

Sliced the beef thinly,
Sprinkled on some salt,
Hung it on a 'washing line' to dry in the sun for 10 hours until the meat was deep brown and dry.
Whilst drying, I smoked it using a fire with added basil to keep the bugs away and flavour the meat.

It tasted great (although i should have used less salt) and I experienced no ill effects.

The problem was this.

I decided to keep some of the jerkey aside to see what bacterium was still present. After two days my jerkey got a bit furry.

Should I have dried it longer?
Has anyone else found this problem?

All the best.

[greg2935]

10 hours is no way near long enough, the middle would have still been raw, in a dry climate it takes about a week to dry the sticks out properly. Try slicing the meat much thinner and using a warm dry environment.

[isotonicpies]

Thanks I'll try that!

[bloodline]

You can force dry it in an oven I know this might sound like cheating but at least you know its cooked .There used to be a product called Big Buck Jerky Cure but I havent seen it for many years that worked well and tasted great. Smoking and salting should do the trick but you will have to experiment with the times.

[Aimlessb]

here is a link to a recipe for beef jerky done by a chef on usa foodtv show "Good Eats"

you could find the episode on bittorrent. and since it isn't released on dvd yet you could download it legaly.

he uses a stack of furnace filters available at a DIY stores and a box fan to dry his jerky

any way heres the link
Jerky Recipe (http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_31151_PRINT-RECIPE-FULL-PAGE,00.html)

Aimlessb

[Toddy]

You could try this company. They sell stuff for curing meats. I bought saltpetre from them for firestart fungus and they were very, very fast and helpful.

http://www.sausagemaking.org/

Cheers,
Toddy