Glad to hear that you are still among the land of the living.
That's a good thing.
I've only made jerky with whole muscle meat. I've not tried ground beef.
I'm pretty anal about two things when preparing jerky. First is removing all silverskin and fat. Second, is botulism. I make sure that I use enough "cure" and allow enough time for curing before I "dry".
Typically I use venison or antelope meat. From time to time I will buy beef tenderloins. Its amazing how much higher the fat content is in beef than game.
As you well know, fat goes rancid pretty quickly if it is not refrigerated.
I've been making jerky now for about 15 years. I'll make 3 or four batches a year. The batches are small, usually being around 8 to 10 lbs. wet. Our white-tail deer are not large. Two boned out hinds usually net 8 to 10 lbs.
This last batch, the two beef tenderloins were approx. six pounds each. I ended up with 86 ounces of jerky.
So far no one has gotten sick or had a problem from eating the jerky I make. Everyone always seems to want more.
Best,
GWB
PS: I gave away 10 three ounce bags today during my meanderings. It's amazing how easy it is to get rid of.
Last edited by geedubya; 11/12/13.
