Those potatoes look awful... I can't even see them! The meat looks amazing, though!
I'm having a hard time with the potatoes as well. Must be because I'm blind.
NICE!What's that? You thought I wasn't serious?
BAM:
Last night (Sorry for the potato quality):
Today:
Will update on Sunday night / Monday with final results.
I certainly will. I prefer my jerky with a bit of moisture in it, but the best room for me to cure in has fairly high humidity (> 55%) so it might take an extra 12 ish hours on the little pieces and a couple days on the larger strips.
Learn something new every day.
Oh my god. The way I've been jerking my meat this whole time in the field can be improved upon?
That's exactly what I did, but really you just need to make sure that you have enough clearance so that every piece can hang freely. If your cuts are touching anything other than the hook you increase the risk of mildew as it might not cure properly. The size of the container doesn't matter at all.
I can confirm that my meat jerking routine has been improved thanks to Montoya's firm, but loving, helping hands.
Montoya's jerk method, Cricket's meat....
This looks amazing!I can confirm that my meat jerking routine has been improved thanks to Montoya's firm, but loving, helping hands.
This is almost exactly how I like my jerky. This cut was from a fairly small piece (3/4" x 1.5" x ~8" at it's largest dimensions) and took around 55 hours of curing (after 12ish hours marinating).
The taste is simply exquisite! I wish I had used a better cut of meat. I got a 2 and half pound rump roast at Kroger, but will be going to my butcher for the next batch. In a couple of days the rest will all be done, but I don't see it lasting more than a couple of days after that.
If anyone knows if it's safe to mail I have a vacuum sealer and don't mind sending some out. The thought of my meat that Montoya practically jerked himself being in your hands gets a real rise out of me.
