Making Jerky is as simple as A, B, C... When you know how.

What you'll need;

• Meat - Beef, venison. Choose something with little or no fat and sinew. Topside or trimmed silverside is ideal.
• Kitchen scales or similar.
• Spice shaker - not critical but you'll need to evenly sprinkle the cure and seasoning, so if you have one, great.
• Hi Mountain Jerky cure and seasoning - contains all ingredients required (except the meat of course) and easy to follow instructions.
• A good knife
• A good hygienic cutting board
• A tray or board large enough to lay your sliced meat flat.
• Large Ziplock bag(s) or bowl and cling wrap.
• Wire mesh oven racks
• An oven and a fridge

Before you start;

Weigh your meat.

Open your jerky kit and follow the instructions to measure the flavour and cure and put these in the spice shaker.

Once you have everything you need simply follow the steps;

A - Slice your meat

B - Flavour your meat

C - Dry your meat

Grab your meat, cutting board and knife.

Slice the meat about 5mm thick. Cutting with the grain will give you a chewy result, across the grain will end up a bit less chewy.

Lay the strips flat on the tray or board.

Sprinkle half of the cure and flavour mixture on the meat. turn the meat and sprinkle the other side.

Place the meat into the ziplock bag or bowl and and mix to ensure all meat is evenly covered.

Place the sealed bag or covered bowl in the fridge for 24 hours.

Once the meat has been resting for 24 hours.

Heat the oven to 93°C

Lay the meat strips on the oven racks in a single layer.

Place the racks in the oven and leave the oven door slightly ajar

Cook for  30 - 35 minutes and turn the meat

Cook for a further 30 - 35 minutes.

Jerky is somewhat of a personal thing. some like it drier and crunchy, other prefer it a little moister and chewier. So, keep an eye on it and get it out when it is the way you prefer it.

Allow your jerky to cool and enjoy!