Cover tightly and marinate in refrigerator overnight or from 6 to 12 hours. For best results rotate meat layers every couple of hours until ready to dry. Dry according to above directions. Beef Jerky Use round steak, flank steak, top sirloin, or some other low-fat cut of beef. Cut across the grain for more tender jerky, with the grain for tougher, chewy strips.
Some people like to cut jerky in paper thin sheets.
Hamburger Jerky Buy the leanest grade of hamburger you can find. Be sure to pat extra oil away with a paper towel during the drying process. You can also substitute hamburger for the steak or sliced meat in the dry-cure jerky recipes, or use about half of the wet marinade for 2 pounds of hamburger. Follow the directions for Camper's Classic Jerky. Combine ingredients and thoroughly mix together.