Beef Jerky

[sojo]

Does anyone have a favorite "tasty" recipe to share...also what cut of meat? SoJo

[Jim Adams]

Round steak cut in strips 1/2" x 1/2" x 4"--6" long.
Put meat into a large bowl, add enough soy sauce to cover the meat, add 2 tablespoons of liquid smoke. Cover and shake to mix.
Check to be sure that the meat is totally submerged and re-cover.
Soak in fridge for 8-12 hours for marinating.
Pull the strips out of the sauce and let drain in a collander for 5 minutes.
Dry in a dehydrator or in the oven until they turn white at the bend when bent in half.
It's simple but this is a really tasty recipe. Add hot sauce, BBQ sauce or other spices to the sauce for other flavors but I think that you will be happy with the taste of the simple soy and smoke mix.

hope you like it.

geek

[bigmac_in]

I would suggest smoked deer jerky. YUM !

[Cuffs]

Venison Jerky rocks! I just did 10 lbs of the stuff and have about 20 to go!

I found that Moore's teryaki marinade is great for this for simplicity. I have a couple other marinagdes that have several ingredients...

[kayak karl]

http://www.whiteblaze.net/forum/showthread.php?t=30926&highlight=dehydrator
i had this thread on awhile back. was a big, big help getting me started.

[Monkeyboy]

Lawry's Teriyaki with Pineapple Juice marinade with a few teaspoons of Liquid Smoke added for kick.

[envirodiver]

I use round steak or whatever lean cut of beef is on sale at the time. Must be very lean and cut out the fat, because that is what will make it spoil. At Kroger they will slice it for you 1/8-1/4" thick. When you cut it cut across the grain.

1-1/2 cup teriaki sauce
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup liquid smoke
several good shots of favorite hot sauce (more or less depending on taste)
dash of ground cayenne pepper (see above)


mix together and add meat, let it marinate overnight.

take it out and place on dehydrator racks (I put a bit more ground red pepper on the strips if I want it with a real kick). Set dehydrator at 145 degrees and dry for about 8-12 hours. Should still be able to bend it and it's a bit white as Jim Adams said.

[sheepdog]

Try making it with very lean hamburger or venison burger. I use High Mountain cracked pepper mix and use a Lem jerky cannon( it looks sort of like a big caulk gun). Put it in the smoker until it is dry. I usually use hickory wood for smoke, but most any will do. It tastes great and is easy to chew.

[wrongway_08]

Old Bay seasoning ....mmm, its great!

[Critterman]

I use round steak or whatever lean cut of beef is on sale at the time. Must be very lean and cut out the fat, because that is what will make it spoil. At Kroger they will slice it for you 1/8-1/4" thick......


If you partially freeze the meat you can easily cut it into very thin strips at home.

[gearfreak]

Many recipes I've seen, and the butcher at my local market, recommend flank steak. It's grainy like corned beef and really holds onto the seasoning. The best I've found so far is the rub sold by Nesco (http://www.nesco.com/products/?category=900). I've only used the Classic but there are a variety of flavors. Marinate overnight, eight hours in the dehydrator at 350 degrees and done. Another I've tried is the Brisket Rub from Secrets to Cooking Tex Mex (http://www.texmex.net/products/spices.htm#Boln). :cool:

[envirodiver]

If you partially freeze the meat you can easily cut it into very thin strips at home.

True, done that, but if they will slice it for you why not?

[ChinMusic]

The very best beef jerkey that I have found is from a small company near Lexington, KY. I'd love to know how they do it.

Mingua Brothers http://www.minguabeefjerky.com/page2.html

The hot is KILLER.....

[Cuffs]

Im making my 4th batch of venison jerky of the season! MMMM good!