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Started By
Message
Tips for making beef jerky
Posted on 3/7/14 at 6:13 pm
Posted on 3/7/14 at 6:13 pm
Ive only made it once before and some of the piees came out great and some were, well terrible.
I used an eye of round roast and cut it into 1 inch x 3 inch pieces with them being a 1/4 inch thick. I tried to make them around the same size but towards the end of the roast I tried thick and thin pieces to experiment. I marinated them in a mixture I got off the net. What size should I cut the roast in or does it matter?
I read eye of round isnt the best choice but it was my first time so I grabbed a roast that was only $10 or so. What cut do you use or suggest?
My dehydrator has 4 layers I think. I put the meat (raw) on the first two layers towards the bottom. I switched them after a few hours but they always sat closest to the heat. Should I move them to the highest levels away from the heat or does it not matter?
Overall I was pleased but I'm sure it could be much better with some help.
Whatcha got?
I used an eye of round roast and cut it into 1 inch x 3 inch pieces with them being a 1/4 inch thick. I tried to make them around the same size but towards the end of the roast I tried thick and thin pieces to experiment. I marinated them in a mixture I got off the net. What size should I cut the roast in or does it matter?
I read eye of round isnt the best choice but it was my first time so I grabbed a roast that was only $10 or so. What cut do you use or suggest?
My dehydrator has 4 layers I think. I put the meat (raw) on the first two layers towards the bottom. I switched them after a few hours but they always sat closest to the heat. Should I move them to the highest levels away from the heat or does it not matter?
Overall I was pleased but I'm sure it could be much better with some help.
Whatcha got?
This post was edited on 3/7/14 at 6:16 pm
7
Posted on 3/7/14 at 7:01 pm to Jones
I use eye of round. I also have a meat cutter and cut it as thin as possible. Marinate for an hour or so. It's not deer so you don't need to go overnight or anything like that. And I rotate the trays every hour until done. 8-10 hours. When it sweats, it's done. I use soy, Worcestershire, liquid smoke and McCormicks Hot Shot (red and black pepper).
Posted on 3/7/14 at 7:13 pm to NC17
quote:
cut it as thin as possible
kk gonna have to try this because i was cutting thick pieces.
quote:
And I rotate the trays every hour until done. 8-10 hours. When it sweats, it's done
will do
quote:
I use soy, Worcestershire, liquid smoke and McCormicks Hot Shot (red and black pepper).
pretty much the same as i used for 1 of mine.
thanks
Posted on 3/7/14 at 7:19 pm to Jones
Everybody seems to like the little bit of fat.
Posted on 3/11/14 at 2:57 pm to Jones
How does jerky from a dehydrator compare to jerky from a smoker? Is most jerky you buy at meat markets and such from a dehydrator or smoker?
Posted on 3/11/14 at 3:16 pm to NC17
quote:
Everybody seems to like the little bit of fat.
The best jerky I can find around here has some fat on it. It's delicious.
Posted on 3/11/14 at 4:10 pm to Uncle JackD
i will put my dehydratro jerky up against any jerky from a smoker. i have never been a giant fan of overly smokey jerky. i use round roast sliced very thin marinade a couple of hours and set it and forget it. i dont rotate the trays but i might try that next batch i make.
Posted on 3/11/14 at 4:15 pm to hawkeye007
What do u marinate meat in?
Posted on 3/11/14 at 4:40 pm to Jones
Personally I like chuck, cut cross grain and somewhat thin - maybe 1/8 inch, but I like my jerky that thin.
Put it in the freezer until it is stiff - not hard frozen and it will slice easier.
I like it seasoned with (5 different ways I have tried:
#1 a little Dale's black stuff and watered down ketchup
#2 teriyaki sauce
#3 Soy and duck sauce
#4 Black Pepper, garlic and Worcestershire
#5 Cajun spices
Just suggestions of stuff I liked. You need to stick with the flavors you want.
yes I keep moving mine, which I do in the oven at as low as it will go
Put it in the freezer until it is stiff - not hard frozen and it will slice easier.
I like it seasoned with (5 different ways I have tried:
#1 a little Dale's black stuff and watered down ketchup
#2 teriyaki sauce
#3 Soy and duck sauce
#4 Black Pepper, garlic and Worcestershire
#5 Cajun spices
Just suggestions of stuff I liked. You need to stick with the flavors you want.
yes I keep moving mine, which I do in the oven at as low as it will go
Posted on 3/11/14 at 6:01 pm to MeridianDog
yea i forgot to put it in the freezer to harden it up some before slicing. might just ask the butcher next time to cut it up.
this batch came out pretty good. thanks for the tips nc17
this batch came out pretty good. thanks for the tips nc17
Posted on 3/11/14 at 6:07 pm to Jones
Go to Sams and get a whats called peeled knuckle (Sirloin) Slice it about 1/4 inch sheets.
Get a pan with a little water in it.
These sheets should look like thick sliced meat. dip both sides in water pan and season with your choice of season all. / Best smoked at 230 for 1hr 45 min.....
this is how Bergeron's/ Dons and Best Stop do it....Easier to cook in sheets and then cut with scissors....
Get a pan with a little water in it.
These sheets should look like thick sliced meat. dip both sides in water pan and season with your choice of season all. / Best smoked at 230 for 1hr 45 min.....
this is how Bergeron's/ Dons and Best Stop do it....Easier to cook in sheets and then cut with scissors....
Posted on 3/11/14 at 6:24 pm to Jones
You just can't make it fast enough.
Posted on 3/11/14 at 7:19 pm to NC17
Is there a certain dehydrator y'all recommend ?
Posted on 3/11/14 at 7:26 pm to Uncle JackD
I use this one. Presto Dehydro. You can get it on Amazon for around $30-40. Only thing I dont like is that it doesnt have a timer. You plug it in and it just turns on. Unplug and its off. Works really well though
Posted on 3/11/14 at 7:38 pm to Jones
Damn that's cheap. I may get this one... I love me some jerky
Posted on 3/15/14 at 9:30 am to Jones
bump for more jerky recipes. I got my dehyrdator in yesterday and will be making a batch sometime this week.
From what Ive seen online, your basic ingredients are worcestershire , liqiud smoke, black and ceyanne pepper, soy sauce? Anything else to add to this?
From what Ive seen online, your basic ingredients are worcestershire , liqiud smoke, black and ceyanne pepper, soy sauce? Anything else to add to this?
This post was edited on 3/15/14 at 9:32 am
Posted on 3/15/14 at 9:47 am to Uncle JackD
Add dales or Mores to the list...Adds great color and salt flavor.
I always marinate mine for a minimum if 2 days.
Someone asked the difference between smoked and dehydrated.... I find when you smoke it, you lose a lot of the seasoning. I guess maybe it's overrun by the smoke a little???
I just know that if I use my same mix on a dehydrated batch and a smoked batch...the dehydrated batch will knock your socks off and the smoked batch is not very spicy at all.
I always marinate mine for a minimum if 2 days.
Someone asked the difference between smoked and dehydrated.... I find when you smoke it, you lose a lot of the seasoning. I guess maybe it's overrun by the smoke a little???
I just know that if I use my same mix on a dehydrated batch and a smoked batch...the dehydrated batch will knock your socks off and the smoked batch is not very spicy at all.
Posted on 3/15/14 at 10:24 am to StinkDog12
I've tried dales and mores, you cant beat Sal andJudy's BBQ marinade.
Posted on 3/21/14 at 6:27 pm to Jones
Trying out my first batch
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