"shaz likd" <shazlikd@yahoo.com.au> wrote in message
news:1186573490.446079.15620@d30g2000prg.googlegroups.com...
>I have tried Beef Jerky many times, and I think it tastes absolutely
> awesome. And then some.
> I am aware that "home made" Beef Jerky can be made from thin slices of
> ultra lean beef. I am more than willing to tinker around with various
> marinade recipes myself, but it is the addition of salt, and the
> smoking time (metal box smoker) that I am hoping to get some advice
> for.
>
> How much salt do you need to add, per given volume of marinade, or per
> given mass of fresh meat? (Since I live in Australia, I am familiar
> with metric measurements, not imperial)
> In a metal box smoker, how long do you need to smoke the beef strips
> for? I am looking to have fresh lean beef sliced into strips approx
> 5mm thick.
>
> Any advice here? Thanks.
>

I don't use salt. I marinate the beef strips overnight in a combination of
soy and Worcestershire sauces plus whatever spices I feel like, say, black
and red pepper, montreal steak seasoning (which does have some salt in it),
a little brown sugar, onion powder, garlic powder, dry mustard, then put
them across the racks in a low oven, door ajar, until they are dry. A
cookie sheet goes on the lower rack to catch any drips.
http://microwebtech.com/ has some good info.