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Jerky, Beef that is... - 4/2/2008 9:09:29 AM

DDCavi

Posts: 935
Joined: 7/18/2006
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Anyone have a good recipe to make some kick ass homemade beef jerky? Marinades? Dehydratating times? Ill be popping my jerky cherry this weekend, and would like it to come out edible considering the price of a roast.

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RE: Jerky, Beef that is... - 4/2/2008 10:00:34 AM

troyg3

Posts: 70
Joined: 5/10/2007
Status: offline

Since we are all "family" here, I will share my marinade recipe with you. This is for 2-3 pounds of beef. I generally have my meat ground for jerky, so take that into consideration.

1/2 cup Worchester sauce
1/2 cup Soy sauce
1 tablespoon liquid smoke
2 tablespoons Brown sugar
2 tablespoons ketchup (I use the heinz kickers variation)
1 teaspoon garlic powder
1 teaspoon onion powder
1-1/2 teaspoon black pepper
a couple dashes of Tobasco to your liking

I then reduce this on medium low heat until it is quite thick, but you would only need to heat to melt the brown sugar if using sliced meat. I marinate over night for best flavor. Dehydrating times vary greatly depending on the machine you are using, and the thickness of the meat.

(in reply to DDCavi)

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RE: Jerky, Beef that is... - 4/2/2008 1:58:20 PM

fishfryer527

Posts: 3692
Joined: 12/5/2005
From: Indian Harbor Beach, Florida
Status: online

I make sure that there is a little fat as possible when I used sliced meat (flank steak sliced against the grain, never tried ground) and make sure the slices are uniform in thickness. Sometimes the fat tastes rancid or nasty. Also, you may want to rotate the trays to even out the drying of them.

Troys recipe looks great, the other thing I do is try to make sure the meat isn't dripping with the sauce when you start. Good luck.

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RE: Jerky, Beef that is... - 4/3/2008 6:54:24 AM

dusterdude

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how do you guys dry the meat?

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RE: Jerky, Beef that is... - 4/3/2008 7:12:37 AM

fishfryer527

Posts: 3692
Joined: 12/5/2005
From: Indian Harbor Beach, Florida
Status: online

I use a food dehydrator, others use an oven on a low setting. You need racks, airflow, and slightly elevated heat. Best thing to do is google it, it isn't hard to do, but I think it is hard to do well and you may save some trial and error time by searching some real jerky sites.

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RE: Jerky, Beef that is... - 4/3/2008 7:30:23 AM

troyg3

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Joined: 5/10/2007
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Yep, get yourself a good food dehydrator. I mainly use ground meat and a jerky cannon to form the strips. To me this makes for a more consistant result, as well as being easier to eat.

(in reply to fishfryer527)

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RE: Jerky, Beef that is... - 4/3/2008 7:43:13 AM

champ24

Posts: 328
Joined: 5/15/2007
From: Appleton, WI
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My mouth is watering like you wouldn't believe.

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RE: Jerky, Beef that is... - 4/3/2008 8:28:34 AM

dusterdude

Posts: 212
Joined: 8/27/2007
Status: offline

yea no kiddin,thanks for the info

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RE: Jerky, Beef that is... - 4/3/2008 9:07:37 AM

DDCavi

Posts: 935
Joined: 7/18/2006
Status: offline

quote:

ORIGINAL: fishfryer527

I make sure that there is a little fat as possible when I used sliced meat (flank steak sliced against the grain, never tried ground) and make sure the slices are uniform in thickness. Sometimes the fat tastes rancid or nasty. Also, you may want to rotate the trays to even out the drying of them.

Troys recipe looks great, the other thing I do is try to make sure the meat isn't dripping with the sauce when you start. Good luck.

Thanks for the tip, Im going to be using a roast. Also was curious about leaving the marinade dripping or not. Also thanks Troy for the family recipe, looks like the best one Ive seen. Im sold.

(in reply to fishfryer527)

Post #: 9