I have had great success with Jerky done the High Mountain way. Preheat over to 225, lay meat on rakes with a couple oz of hickory and leave door closed for 2 hours. I use a Smokette. This works with 5 pounds of meat but didn't work well with 10 pounds. I don't find the meat is too moist, but I do use a paper towel to blot what little fat in on the meat. I like eye of round and cross cut the meat to a 1/4 inch thick disk. I lay the disk on the standard rakes (they don't fall through) and when they ae done I cut them in to strips. It's easy - fast - and comes out great.
BUT- I called High Mountain today and inquired as to why the jerky would mold if left unrefrigerated and out on the counter. I thought jerky was not perishable. High Mountain informed me that they didn't use cure in order to prevent spoiling and that the product should be refrigerated. This was news to me. I am able to place portions of the jerky on my kitchen counter for a week of so in a closed container and the meat is fine. The other portion is kept in the refrigerator in a vaccum sealed container.
Question: Can anyone help with ways to get jerky to last without refrigeration? Is it possible to add Morton's tender Quick to the High Mountain recipe? I asked High Mountain this and they said they didn't know.
For those interested------
In a follow up discussion entitled "High Mountain Jerky Cure **in large quantity" I let the forum know that High Mountain will sell their Jerky Cure in volumn for $50 plus shipping. They tell me it does 350 pounds of meat.
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