EB,
perhaps that is misleading.
In this case I had 12 lbs of beef tenderloin.
I cut the silverskin off each loin, then cut them into several pieces during that process.
I use a jerky board and manually slice the meat into 1/4" to 3/8" thick slabs.
I then cut the meat into strips. That process usually takes an hour or so.
Next, I soak the meat in a marinade for 9 to 24 hours depending on whether I'm under a time constraint.
After that I apply seasoning and cure. Then the meat is allowed to cure for 48 hours.
It is my understanding that one is setting up the perfect medium for Botulism when preparing jerky. Dark, warm and moist. It is also my understanding that the sodium nitrite will penetrate the meat at 1/8" per 24 hours. As I generally cut meat 1/4" to 3/8" thick, the 48 hour curing time is minimal.
Once the meat is cured, then from 5.5 hours to 7 hours in the dehydrator, depending on thickness and species.
This batch I started about 9PM Wednesday night and finished about 4:30 PM this afternoon.
Best,
GWB
Last edited by geedubya; 11/09/13.
