Dehydrate for the time recommended in your manufacturer's instructions. The jerky is done when it's firm and dry. It should not be spongy. If it's brittle and breaks easily, it's overdone. Tips The meat will be
This is also germane to us right now, because I’m switching from cooking for a family (with two boys/later young men) to cooking for just two late middle aged people, who don’t actually eat as much as they used to. I find in terms of not wasting food (look, the way I was br...
How do I cut meat when making jerky? Liz Riffle Meat Producer Expert Answer For bison jerky, there are two methods we use: either we mince the meat and create perfectly emulsified sticks, or we slice it into very thin pieces for dehydration using a dehydrator. It's advisable to begin ...