Comments
  • [...] See the article here: Beef Jerky [...]

  • Scott June 21, 2012 at 9:15 am

    Excellent article. I have had great luck drying on low heat in my smoker (if concerned with botulism can add the proper amount of pink salt to marinade) – but a low heat, low smoke over real charcoal just adds a great touch. I boil a box worth of paper clips and unfold them so they look like Christmas Tree ornament hangers and simply hang each piece from the grates…no touching – it will look like a bunch of bats. Everyone dies for this jerky.

    I will try your chipotle version though

  • Chris June 21, 2012 at 9:04 pm

    I make pork loin jerky on a dehydrator. Ive got thai pork on right now. .5 c mirin, .5 c tamari, .5 c (dry measure) sriracha, 2 tsp light brown sugar, 2 tsp fish sauce, pinch of tumeric. Heat to dissolve, marinate and dry how you like best. I want to make my weber kettle into a cold smoker so I can do jerky and bacon in it.

  • [...] Growing up my dad and I would often make our own jerky and this recipe from Michael Ruhlman has inspired me to get back into the [...]

  • Photo Friday – Jerky | Buenos Aires Foodies September 4, 2012 at 2:24 pm

    [...] love Michael Ruhlman. Which other Charcruterie genious would have this [...]

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