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Jerky recipes?

Old 10-15-2012, 06:10 PM
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Default Jerky recipes?

Got some deer meat aswell as beef and looking for sugestions. Whats your favorite recipe and how do you prepare it? Thanks in advance.
Old 10-15-2012, 08:17 PM
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here is my standard recipe:

4 lbs sliced meat- venison or round steak- 1/8 to ¼” thick (partially freeze first to make slicing easier)
½ cup soy sauce ( I use the “lite” kind, less salt)
½ cup worceshire sauce
1 tablespoon liquid smoke
1 teaspoon Tabasco
1 tablespoon A-1 sauce
2 Tablespoons Morton’s “tender quik”
1 teaspoon grandulated garlic
1 teaspoon black pepper
1 cup beef broth

Mix all ingredients and pour over meat and marinate in ‘fridge overnight. Turn occasionally. Vary seasonings to taste.

Pat pieces of meat with papertowel to absorb excess liquid prior to placing on dehydrator or oven rack.

Dry in oven or dehydrator till done.

I will add crushed red pepper flakes to some pieces and fresh, course ground black pepper to others. Others I leave plain. All to suit your taste.

I feel a dehydrator does the best job. I have thrown it on the smoker for a short amount of time to infuse some smoke flavor but you have to be careful as it can "cook" rather then dry, pretty fast.
Old 10-15-2012, 09:00 PM
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how do you prepare it on the oven rack?
Old 10-16-2012, 06:22 AM
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Originally Posted by flyau98 View Post
how do you prepare it on the oven rack?
Buy a basic circular dehydrator - really cheap and way worth it.

I do a lot of variations - including dry rub ground beef - I dont really measure but here is more or less my marinade (dependent on the amount of meat)

This will burn your a$$ hole on the way out so you can adjust

Soy
Thai Garlic Chile sauce or Sirachi type hot sauce
Montreal Steak Seasoning
Full garlic cloves (the go in the dehydrator too)
lots of red chili flakes
Brown Sugar, Honey Or Agave Syrup
Worcestershire
I sometime use sodium nitrate in the mix as a preservative
Old 10-16-2012, 08:46 AM
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What oven temp and how long does it take to cure?. I might give it a try
Old 10-16-2012, 08:50 AM
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Originally Posted by Rustybee View Post
What oven temp and how long does it take to cure?. I might give it a try
I use one of these www.nesco.com/products/Dehydrators/

- never used oven - i have extra trays and rotate them - cooks in about 7-10 hours max - Ground beef dry rub meathod take about the same but stinks while cooking...

the dehydrators are cheap - I make a batch every few months- so it is one of the few kitchen gadgets that get used a lot.
Old 10-16-2012, 12:31 PM
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One other thing I almost forgot - the ratio is about 2:1 2 pounds of raw meat will make 1 pound of beef jerky. I normally use 4 pounds of raw meat to yield about 2 pounds of Crack. I mean Jerky - I then eat the entire serving in about 2 days
Old 10-16-2012, 01:20 PM
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this one uses box fans instead of a dehydrator
it works amazingly well

http://www.foodnetwork.com/recipes/a...ipe/index.html
Old 10-16-2012, 03:16 PM
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One of the key elements is to be consistant in the thickness of the slices. That way you don't have some crunchy and some too chewy.

I am partial to teriyaki and soy.
Old 10-16-2012, 07:32 PM
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I use a circular dehydrator as well, less than $40 and well worth it! Last batch we crushed a few cloves of garlic into a JD marinade bag and poured it over a bowl full of cut beef, soak it for 10 hours, dehydrate it for 5 - 7, yum,
Old 10-16-2012, 07:42 PM
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Originally Posted by Rustybee View Post
What oven temp and how long does it take to cure?. I might give it a try
as low as you can go....like 160 or so? crack the oven door if you have too. You can buy dehydrators VERY inexpensively though and this is the way to go. typically 8 to 12 hours with uniformally sliced pieces. Partially freeze meat and you can cut it more uniformally.
Old 10-17-2012, 04:18 AM
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I know you're talking about deer meat, my fishing partner makes jerky out of all kinds of stuff.... He dried some okra a few weeks back ... Good lawd.. It's the best snack I've ever tried... I don't know how it was done but damm good
Old 10-17-2012, 04:22 AM
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OK you talked me into it. What is the recommended cut of beef?



Danny--your are correct. It's like boiled peanuts to me.....once I eat one I can't stop.

"crack"
Old 10-17-2012, 04:54 AM
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I use any kind of "roast" a few times sirloin was on sale and I used that - cut out any marbling you want lean - the fat will turn really hard and makes it too tough to chew.

Good Luck!

Here is a picture of a dry rub ground beef batch I made that I had on my PC - I used a jerky cannon sort of like a caulking gun to make the strips.
Attached Images  
Old 10-17-2012, 06:37 AM
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i use flank steak
this right here is an unbelieveable marinade, if you like garlic

http://www.cajunpowersauce.com/produ...337EECDCCEAC76
Old 10-17-2012, 08:30 AM
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Originally Posted by Rustybee View Post
OK you talked me into it. What is the recommended cut of beef?
I generally prefer round steak as it is pretty lean. fat doesn't dry or dehyrdate very well and can turn rancid. Top sirloin (on sale, of course) is also very good.
Old 10-17-2012, 09:01 AM
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I like London broil. When you slice it is is in nice strips. I don't like mine dried too much. Soft, chewy, and lots of flavor. I make an Asian sauce with oyster sauce being the main ingredient.

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