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Started By
Message
Anybody good at making beef jerky?
Posted on 5/19/11 at 2:14 pm
Posted on 5/19/11 at 2:14 pm
I searched and didn't find any jerky threads. I've tried several recipes off the net that were supposed to be "so good" and "delicious". But they didn't impress me. Anybody got a simple and kick-arse recipe? Simple meaning I don't want to spend $40 on fifteen different spices.
9
Posted on 5/19/11 at 2:17 pm to crimsonsaint
Im good at the jerky jerky does that count?
Posted on 5/19/11 at 2:17 pm to crimsonsaint
I'm sure with Cad's great steak aging recipe he also has a recipe for taking meat and leaving it in the sun on a tin can to dry out. Mmmmmm tasty.
Posted on 5/19/11 at 2:18 pm to TigerMyth36
quote:
'm sure with Cad's great steak aging recipe he also has a recipe for taking meat and leaving it in the sun on a tin can to dry out. Mmmmmm tasty.
fwiw you just stick that shite in a smoker for a long time and presto instant jerky
Posted on 5/19/11 at 2:25 pm to crimsonsaint
go buy a dehydrator and put crab boil (not liquid) on the beef like a rub. in a few hour/days itll be delicious.
Posted on 5/19/11 at 2:29 pm to crimsonsaint
Posted on 5/19/11 at 2:37 pm to crimsonsaint
quote:
Anybody good at making beef jerky?
I make a mean jerky in my dehdrater. Been using the same recipe since sophomore year in high school (12 years) and i still manage to eat the whole thing in a day.
1 cup Worcestershire
1/2 cup soy sauce
2 tablespoons Tabasco
1/2 - 1 tablespoon salt
1/2 tablespoon tony's
1 teaspoon chinese red pepper
2 tablespoons hickory liquid smoke
a little dried parsley
1/2 to 1/4 cup water
1 teaspoon of sugar
And i'll throw in something different every time, like Allegro, Pickapeppa sauce, Crystal Vinegars in hot pepper, flaked red pepper, italian dressing etc...
Let marinate overnight
Put in dehydrator about 8-10 hours.
It's a little salty, so you can adjust, i've been reducing the amount of salt over the years.
Posted on 5/19/11 at 2:37 pm to crimsonsaint
Get an eye of round cut of meat - trim off as much fat as possible, then put it in the freezer for a half hour or so, then pull it out and slice it thin (freezing it a bit will help with slicing) - I marinate it in soy sauce, worchestshire sauce, and whatever seasonings you like.
I just make mine in the oven b/c it's the cheapest - lay the slices out over the top grate in the oven and cover the lower grate with foil to catch drippings. Put it on the lowest setting, and crack the oven door open. Leave it in for 6-8 hours - you can tell when it's done by bending it.
I just make mine in the oven b/c it's the cheapest - lay the slices out over the top grate in the oven and cover the lower grate with foil to catch drippings. Put it on the lowest setting, and crack the oven door open. Leave it in for 6-8 hours - you can tell when it's done by bending it.
Posted on 5/19/11 at 2:44 pm to BugAC
How many pounds of meat for that recipe? Flank steak or skirt steak?
Muchos gracias for the tips fellas.
Muchos gracias for the tips fellas.
Posted on 5/19/11 at 2:51 pm to crimsonsaint
quote:
How many pounds of meat for that recipe? Flank steak or skirt steak?
I just pick up a round steak. But all the ingredients in one tupperware container, cut the meat into 1" wide by 4" long strips and let it sit.
Posted on 5/19/11 at 4:11 pm to NaturalBeam
quote:
Get an eye of round cut of meat - trim off as much fat as possible, then put it in the freezer for a half hour or so, then pull it out and slice it thin (freezing it a bit will help with slicing) - I marinate it in soy sauce, worchestshire sauce, and whatever seasonings you like.
I just make mine in the oven b/c it's the cheapest - lay the slices out over the top grate in the oven and cover the lower grate with foil to catch drippings. Put it on the lowest setting, and crack the oven door open. Leave it in for 6-8 hours - you can tell when it's done by bending it.
This is how I've made it. I've also put a toothpick through one end and hung it from the rack.
Good stuff.
Posted on 5/19/11 at 5:43 pm to CAD703X
quote:
in a smoker for a long time and presto instant jerky
Does not compute.
I have a dehydrator but I prefer mine in a smoker. I don't use the drip pan when I make it. Get it to 225 and let the strips get a good smoke flavor, about 30 minutes. I put foil underneath and loosely on top and let it go for about an hour until the meat is tender.
As for the recipe itself, I change it up from time to time but it usually includes soy and Worcestershire.
Posted on 5/19/11 at 5:45 pm to crimsonsaint
This guy is...
Posted on 5/19/11 at 5:59 pm to Martini
quote:
I've also put a toothpick through one end and hung it from the rack.
This is how I do it. No need for dehydrator.
I make it during the winter because you have to prop the oven door open with a metal spoon to allow moisture to escape overnight.
Posted on 5/19/11 at 6:05 pm to Winkface
I went with heatom2's suggestion. Bout to slice up some flank steak.
Who is that guy?
Who is that guy?
Posted on 5/19/11 at 6:08 pm to crimsonsaint
Ron Popeil!
Posted on 5/19/11 at 6:13 pm to crimsonsaint
most of my mix for deer jerky is red pepper, black pepper, worstershire, garlic and salt.. do on smoker using toothpicks,, and i use pringle cans to store it in...
Posted on 5/19/11 at 8:01 pm to crimsonsaint
Let me know how it comes out.
Posted on 5/19/11 at 8:23 pm to crimsonsaint
My dad does. He cooks food on the grill then leaves it on to "keep the food hot" and then tells us that dinner was served hours ago. I've eaten chicken breasts the size of a deck of cards.
/sarcasm
/sarcasm
Posted on 5/20/11 at 10:57 am to pterencetheptineida
I've made this several times and everybody raved about it...if you find a decent butcher he will even slice the brisket real thin for you. Makes a lot bc you have to buy a whole brisket but your friends will be impressed...
www.microwebtech.com
try it out
www.microwebtech.com
try it out
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