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Jerky, Beef that is...

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Old 04-02-2008, 11:09 AM
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Default Jerky, Beef that is...

Anyone have a good recipe to make some kick *** 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.
 
  #2  
Old 04-02-2008, 12:00 PM
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Default RE: Jerky, Beef that is...

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.
 
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Old 04-02-2008, 03:58 PM
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Default RE: Jerky, Beef that is...

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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Old 04-03-2008, 08:54 AM
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Default RE: Jerky, Beef that is...

how do you guys dry the meat?
 
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Old 04-03-2008, 09:12 AM
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Default RE: Jerky, Beef that is...

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.
 
  #6  
Old 04-03-2008, 09:30 AM
Join Date: May 2007
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Default RE: Jerky, Beef that is...

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.
 
  #7  
Old 04-03-2008, 09:43 AM
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Default RE: Jerky, Beef that is...

My mouth is watering like you wouldn't believe.
 
  #8  
Old 04-03-2008, 10:28 AM
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Default RE: Jerky, Beef that is...

yea no kiddin,thanks for the info
 
  #9  
Old 04-03-2008, 11:07 AM
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Default RE: Jerky, Beef that is...

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.
 
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