Jump to content
SASS Wire Forum

Archived

This topic is now archived and is closed to further replies.

Lawdog Dago Dom

Homemade Beef Jerky

Recommended Posts

I can't get through a check out line without grabbing a bag of jerky. But that is getting expensive. Looking for some pard's advice on how they make their own, meat used, dehydrator, etc. The whole nine yards.

 

Thanks.

 

LDD

Share this post


Link to post
Share on other sites

I usually just slice it as thin (or thick) as I want it, marinade in a mixture of Worcestershire, soy, mebbe some garlic powder and onion powder, a bit of brown sugar or honey, some pepper...

 

Then after a reasonable "soak" time, into the ol' dehydrator it goes!  :)

 

Not an exact science, but have never been disappointed by the results.  ^_^

Share this post


Link to post
Share on other sites

Have been really happy using Hi Mountain spice kits.  For jerky like their black pepper and garlic blend      GW

Share this post


Link to post
Share on other sites

I make my own, ('bout time for another batch!) and use a dehydrator.  They only run you about $100.00 fully outfitted with several racks and it's MUCH cheaper than running the oven!!  There are numerous recipes out there and you can modify any one of them to suit your taste.  Your butcher can recommend what cuts of meat work best and will usually slice what you buy for free.

 

I have mine sliced to the thickness I desire and then cut it into strips and trim off the excess fat myself.  I marinate for 24 hours or more and usually start with 20 pounds of meat.

Share this post


Link to post
Share on other sites

I go to a restaurant supply outfit, used to be Cash and Carry but they changed the name, and get a package of Special Trim (bits and pieces trimmed from large cuts) or eye of round. 

 

Trim it well,  season it, usually just salt and pepper,  then lay it out on racks and pop it into a low oven with the door propped open slightly.  

 

Go to YouTube and look up Alton Brown beef jerky. 

Share this post


Link to post
Share on other sites

I find a dehydrator gives more consistent results than an oven. 

 

I havent a recipe yet that didnt give good results. They’re all just a little different from each other. 

Share this post


Link to post
Share on other sites

I have had a heart attack and my P T brings me jerky he makes from white turkey breast from the grocery deli department. He has them slice it fairly thick and then he marinate s and puts it in his dehydrater. It is never tough and no gristle in it. It is easy to chew my kids love it also. stay healthy my friend.  Irish Pat

Share this post


Link to post
Share on other sites

We made it out of venison. Unfortunately it took the best cuts out of the hind quarter to do it. Avoid fat and sinew. It was great stuff though! The kids were using it as dog treats too. I put a quick stop to THAT!:o

Share this post


Link to post
Share on other sites

LDD,

IMHO the best cut for jerky is top round(been a butcher for 50 plus years).I slice mine about 3/16 of an inch and marinate overnight in a zip-loc bag.My favorite marinade is 1/2 teriyaki, 1/2 light soy sauce with garlic and onion juice to taste(a little goes a long way).

Place on racks to dehydrate and sprinkle with seasoned pepper.

I dry at 145 to 150 degrees until it reaches the desired crunchieness.

And yes,dehydrators are worth the money!

Enjoy,

Choctaw Jack

 

Share this post


Link to post
Share on other sites

Soaked in whatever your mix and dryed in the oven but not good beef. Use antelope and deer

Share this post


Link to post
Share on other sites

I like the Hi Mountain kits especially the Hickory blend. If the weather is bad I make it in the oven, if it's nice out i use my electric smoker. I order the beef from local meat counter. I think they use round roast.

Share this post


Link to post
Share on other sites

First thing you've got to harvest an Elk.

Share this post


Link to post
Share on other sites

Mine is pretty famous and very simple. Cheap soy sauce and black pepper. I made my first dehydrator from a cardboard box lined with foil and a drop light. Worked great but slower than a fan dehydrator. Used it for many years until my wife bought me one of those newfangled round things. It is a lot faster. Everyone used to think my old one was some sorta critter cage or incubator. If it's stupid but it works.......it's not stupid (Murphy's Laws of Combat #9) Funny how many people used to want to borrow it. They called my jerky machine.

 

JHC

Share this post


Link to post
Share on other sites

 

 

 

Share this post


Link to post
Share on other sites

Just looked out the window, and we appear to be fresh out of Elk in Illinois right now.

 

I like the Alton Brown approach, but furnace filters?

 

Good info folks. Thank you.

Share this post


Link to post
Share on other sites

This is how we do it - this batch was using brisket.

 

golf 1.JPG

golf 2.JPG

golf 3.JPG

Share this post


Link to post
Share on other sites

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.