I have used various cuts of meat, such as Round Steak, Brisket, and London Broil. They all make good jerky meats, but I have settled on London Broil as my favorite cut for Jerky. Round Steak is usually packaged with a fair amount of fat that will have to be discarded. Brisket works well, but can be pretty tough and stringy, as well as having a thick layer of fat to remove.
Place the sliced up meat strips into a Food Saver Bag.
Vacuum Seal the bag with the Food Saver machine.
It’s not a bad idea to label the Food Saver Bag with Contents and Date. If you happen to get too busy to dehydrate the meat for a few days, you can just pop the bag into the freezer after the curing time, and dehydrate it at a later date. The vacuumed sealed bags offer a lot of flexibility.
Place the bag into your refrigerator following the Morton Salt recommendations.
This is where I diverge from Morton’s recommendation. I leave the meat bag in the refrigerator overnight, usually for 24 hours. If in doubt, follow Morton’s steps including the baking time in your oven.
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