9/7/25
Sunday 10:17pm
Date Posted: 9/7/25
Ack, I almost forgot.
I've been enjoying some jerky most of the day and I just put in another batch to dehydrate over night. Here's my few brief thoughts on the jerky I made.
- Cut against the grain. The deli slicer cuts through the brisket just as easily lengthwise vs across the grain. When you cut it across the grain, it breaks apart in your mouth so much easier and is not chewy.
Cooking at a temp of 165 seems just fine.
I prefer to season with ground salt like sea salt or pink salt, Everything Bagel seasoning, and ground black peppercorn salt from the grinder, but of course just season it how you like. You can easily do just salt if you wanted.
After it is dried, pull it out of the dehydrator and pat dry. I then store it in a vacuum sealed bags using a vacuum sealer and then put it in the fridge or freezer to eat whenever I feel like
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