Meat Preservation - Beef Jerky or Whatever you've got

[meatloafzombie]

Question: In your opinion- Marinate at room temperature(55-60) or in the fridge?

[homesteadprepper]

@meatloafzombie I just always use the fridge and it turns out GOOD.

[myastroflight]

It would be great to see it after it has dried.

[homesteadprepper]

@kittymit547 This is Greenwise London Broil beef From Publix.

[gmlgm]

Whats the best type of meat to use in your opinion?

[homesteadprepper]

@gmlgm Good question. I like london broil. It is not an expensive cut of meat and does not have a lot of fat in it. I used some flank steak once and it was so tough that I swore I was chewing on a boot. Your local butcher will probably have some good suggestions on the best types of meat to use. Good luck. HP

[Mosparx78]

@gmlgm My preferred beef of choice is Center Round. I use Top and Bottom Round as well, whatever is on-sale. Anything from the upper rear hind quarter of the cow. It's good jerky meat, and not too marbled. Cuts like English Chuck Roast, and Flank Steaks have a higher collagen (fat) content and change the flavor of the jerky. However, you can make jerky from just about anything if it suits your taste. Experiment!

[jct3636]

do u have to use a cure

[homesteadprepper]

@jct3636 If I understand correctly, curing meat is done at 55-60F. Jerky is drying not cooking meat at @155-165F. When properly done jerky will snap clean when bent at a 90 degree angle. I don't like my jerky quite that dry, but it will keep a lot longer the dryer it is. The marinade makes it taste really good, but it is the salt in it that helps perserve the meat. Hope that helps.