Anybody here make beef jerky ?

[Mikey]

A few questions .......

What kind of meat do you use ?

What kind of cut/cuts do you use ?

What's your recipe (including amount instructions)

Thanks

[Hector]

I'm still waiting on Zemo/Jamie's promised homemade beef jerky, lol.

[Hector]

I buy my jerkey from Mexican meat markets. Mexicans don't add sweeteners to their dry meat...their choice are salt, black pepper, sometimes some chili pepper (but not always), and lime juice...they come in real thin sheets, it's hard and chewey, it's done in the real authentic old school cowboy/vaquero way, it's damn good.

[Zemo]

I'm still waiting on Zemo/Jamie's promised homemade beef jerky, lol.

I've been profecting the recipe to top notch stuff. I have been trying to create the best hottest jerky in the world. I have made a couple batches since I posted about giving some out, but the stuff is so good between my family and friends and me. I haven't been able to get any out yet. The stuff I send out won't be the hot stuff, just black pepper jerky. You'll be real happy and become and addict. You guys know you you are.

[Zemo]

A few questions .......

What kind of meat do you use ?

What kind of cut/cuts do you use ?

What's your recipe (including amount instructions)

Thanks

London broil or top round. I smoke mine, but if your using a dehydrator use liquid smoke.

Basic Black Pepper Jerky Marinade

for 5lbs meat



8 oz Gluten-free Soy Sauce

2 oz Worcestershire sauce

2 Tbl Fresh coarse-ground black pepper (Tellicherry preferred)

1 Tbl Garlic powder (or 3 fresh garlic cloves, finely chopped)

1 tsp Cayenne (optional)

1 tsp (levell) Cure#1

1 tsp Liquid Smoke (I didn't use this as I plan on smoking the beef)



Teriyaki Jerky Marinade

for 5lbs meat



10 oz Gluten-free Soy sauce

4 oz Worcestershire sauce

2 Tbl chopped garlic

2 tsp fresh black pepper

8 oz Dark Brown sugar

2 tsp fresh chopped Ginger

3 finely-chopped Scallions (white & green parts)

2 tsp -1 Tbl Sesame oil (potent, so use to taste)

1 tsp (level) Cure#1



I mixed in the meat in two bowls with the ingredients, and bagged them in zip-loc freezer bags. Squeezed out the excess air and these will both reside in my fridge for the next one or two days.

You don't need cure #1 if it's not going to sit around long. You have to order it on the internet and if added will keep the jerky good for months.

[piecemaker]

I bought a dehydrator several years ago for making jerky,things were going great until someone decided to try an make some fruit roll-ups on it.The liquid dripped down into the motor and fried it.I want to try it again someday,but their is a guy at my work that basically makes a killing selling beef jerky.Its like his "part time" job.That stuff is expensive in the store and you get like three pieces for 5.00 bucks.I can buy 15 times the amount from him for the same price.So whenever i feel like some jerky,i'll buy off him.But like i said it is something i'm going to try again and i have a few different recipes to try now

[Zemo]

jerky3.jpg Smoking is the best. Dehydrators work ok, but you have use liquid smoke and takes like 15 hours. You can smoke 10 lbs in 4/5 hrs and it's way better.

[piecemaker]

You're right smoking cant be beat.The food in the pic looks awesome.I think thats why i never replaced the cheap plastic(made in China) dehydrator,alot of time for very little with a 40.00 dollar indoor dehydrator and they dont last.I saw some plans last week for a homemade smoker with probably about the same capacity as shown in your pic,maybe a little more,but made out of mostly wood that i'am thinking about making.

[Mikey]

You don't need cure #1 if it's not going to sit around long. You have to order it on the internet and if added will keep the jerky good for months.

It's just for me and probably will be eaten in 2 weeks --- plus, I would leave it in the fridge

[Zemo]

It's just for me and probably will be eaten in 2 weeks --- plus, I would leave it in the fridge

Then you don't need cure. The recipe is standard and you can add what you like.

[Zemo]

You're right smoking cant be beat.The food in the pic looks awesome.I think thats why i never replaced the cheap plastic(made in China) dehydrator,alot of time for very little with a 40.00 dollar indoor dehydrator and they dont last.I saw some plans last week for a homemade smoker with probably about the same capacity as shown in your pic,maybe a little more,but made out of mostly wood that i'am thinking about making.

The smoker does kick the dehydrators in the butt. We had a jerk off, lol, and I was the only one who smoked it. Hands down better. Also, less time, keep in mind I only use London broil.

Not that the dehydrators, don't do a good job. But real smoke is real smoke.

[Mikey]

About how long to leave a 1/8"-1/4" thick london broil strips in the dehydrator ?

I looked on the net and they said between 5-10 hours but that's a big difference

[Zemo]

About how long to leave a 1/8"-1/4" thick london broil strips in the dehydrator ?

I looked on the net and they said between 5-10 hours but that's a big difference

Def cut the it as thin as you can with a a sharp knife. Tyy to keep it at 1/4 thick. I have never done it that way, but I have friends that have. They say it's like 15 hours. I guess it depends on how many lbs you put in. I would say check it at 5-10 and 13 hours. You know what it should look like and tear a piece of and see what the consistency is.

[Hector]

Mikey, you take two weeks to eat your jerkey?

Heck, I finish that off in one seating, lol.


Jamie, yeah, send me that "yellow" marinated jerkey, lol.

[Mikey]

Mikey, you take two weeks to eat your jerkey?

Heck, I finish that off in one seating, lol.


Jamie, yeah, send me that "yellow" marinated jerkey, lol.

So true, but I thought if I admittted that it would make me look bad