Lawdog Dago Dom Posted April 2, 2019 Share Posted April 2, 2019 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 Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted April 2, 2019 Share Posted April 2, 2019 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. Link to comment Share on other sites More sharing options...
Dutch Wheeler Posted April 2, 2019 Share Posted April 2, 2019 You really don't need to go out and buy a dehydrator, you can make jerky in your oven. https://www.jerkyholic.com/how-to-make-beef-jerky-in-the-oven/ Link to comment Share on other sites More sharing options...
G W Wade Posted April 2, 2019 Share Posted April 2, 2019 Have been really happy using Hi Mountain spice kits. For jerky like their black pepper and garlic blend GW Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted April 2, 2019 Share Posted April 2, 2019 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. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted April 2, 2019 Share Posted April 2, 2019 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. Link to comment Share on other sites More sharing options...
Charlie Harley, #14153 Posted April 2, 2019 Share Posted April 2, 2019 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. Link to comment Share on other sites More sharing options...
Irish Pat Posted April 2, 2019 Share Posted April 2, 2019 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 Link to comment Share on other sites More sharing options...
Michigan Slim Posted April 2, 2019 Share Posted April 2, 2019 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! Link to comment Share on other sites More sharing options...
Choctaw Jack Posted April 2, 2019 Share Posted April 2, 2019 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 Link to comment Share on other sites More sharing options...
Grass Range Posted April 2, 2019 Share Posted April 2, 2019 Soaked in whatever your mix and dryed in the oven but not good beef. Use antelope and deer Link to comment Share on other sites More sharing options...
Chili Pepper Kid, SASS #60463 Posted April 4, 2019 Share Posted April 4, 2019 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. Link to comment Share on other sites More sharing options...
Assassin Posted April 4, 2019 Share Posted April 4, 2019 First thing you've got to harvest an Elk. Link to comment Share on other sites More sharing options...
Capt. James H. Callahan Posted April 4, 2019 Share Posted April 4, 2019 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 Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted April 4, 2019 Share Posted April 4, 2019 Link to comment Share on other sites More sharing options...
Lawdog Dago Dom Posted April 4, 2019 Author Share Posted April 4, 2019 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. Link to comment Share on other sites More sharing options...
Gunner Gatlin, SASS 10274L Posted April 4, 2019 Share Posted April 4, 2019 This is how we do it - this batch was using brisket. Link to comment Share on other sites More sharing options...
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