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Started By
Message
Homemade Beef Jerky...my 1st time
Posted on 8/11/13 at 4:21 pm
Posted on 8/11/13 at 4:21 pm
I have my meat marinating and I am about to cook it in the oven at the lowest heat possible (170 or 180 degrees).
My marinade is:
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp Liquid smoke
1 tsp red pepper flakes
1 tsp paprika
1 tsp sweet paprika
Those who have made some...how did you do it? How did it turn out?
My marinade is:
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp Liquid smoke
1 tsp red pepper flakes
1 tsp paprika
1 tsp sweet paprika
Those who have made some...how did you do it? How did it turn out?
10
Posted on 8/11/13 at 4:30 pm to LSUPHILLY72
Pics?
Posted on 8/11/13 at 4:31 pm to LSUPHILLY72
My recipe wasn't that different, except I didn't have any liquid smoke. Used a dehydrator though, set it at 165 for about 5 hours.
Posted on 8/11/13 at 5:55 pm to LSUPHILLY72
How long you cooking that ?
Posted on 8/11/13 at 6:01 pm to LSUPHILLY72
Dude....jerky must have a metric shite ton of black pepper "for me". I want a pile of extra black pepper at the bottom of the ziplock that i can use on my fried eggs the next day! 
Posted on 8/11/13 at 6:26 pm to LSUPHILLY72
Pretty much the same way, but used a dehydrator and let it run over night.
ETA: And I add a little bit of crab boil.
ETA: And I add a little bit of crab boil.
This post was edited on 8/11/13 at 6:29 pm
Posted on 8/11/13 at 7:00 pm to LSUPHILLY72
What kind of meat and how much?
Posted on 8/11/13 at 7:10 pm to LSUPHILLY72
I've made jerky 5-6 times now using different recipes. It's never been better than average.
Posted on 8/11/13 at 7:23 pm to REB BEER
quote:
What kind of meat and how much?
2 lbs London Broil
Posted on 8/11/13 at 7:25 pm to StinkDog12
quote:
Dude....jerky must have a metric shite ton of black pepper "for me". I want a pile of extra black pepper at the bottom of the ziplock that i can use on my fried eggs the next day!
I thought about that after I zipped up the zip lock back...I am going to add fresh cracked black pepper when I put them in the oven.
I think I might let them sit over night and cook them tomorrow.
Posted on 8/11/13 at 7:25 pm to crimsonsaint
I combine wet and dry ingredients from Bass Pro and the Jerky store across the street. Let meat marinate for 12-18 hrs. Remove and dredge in honey put on smoker 175 degrees for 5 plus hours. When you can separate the meat and see white streaks in the meat its done. It takes between 5-7 hours.
I had the good fortune to meet someone who made it for a living. After becoming good friends he gave me his recipe.
I had the good fortune to meet someone who made it for a living. After becoming good friends he gave me his recipe.
This post was edited on 8/11/13 at 7:27 pm
Posted on 8/11/13 at 7:31 pm to rodnreel1
Well, what is it? 
Posted on 8/11/13 at 8:02 pm to sloopy
A guy at work made some and it was AWESOME! It inspired me to try.
Posted on 8/11/13 at 8:10 pm to LSUPHILLY72
Food dehydrator for he win.
Posted on 8/11/13 at 9:45 pm to LSUPHILLY72
Add 1 tablespoon honey and a dash of cayenne pepper
Posted on 8/12/13 at 6:21 am to HoustonGumbeauxGuy
Its more of a procedure than a recipe, and I would have to show you rather than explain it.
Posted on 8/12/13 at 8:07 pm to rodnreel1
Almost 2 hours in...just rotated the trays. Looking good. I will take pics.
Posted on 8/12/13 at 8:28 pm to LSUPHILLY72
Put some in the dehydrator tonight, will take it out in the morning.
Posted on 8/12/13 at 8:30 pm to LSUPHILLY72
quote:
I will take pics.
I keep checking back.
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