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Favorite Beef Jerky Recipes
Posted on 3/25/19 at 8:47 pm
Posted on 3/25/19 at 8:47 pm
Got a dehydrator from my FIL for xmas and have made a few batches since but have only used one recipe and one freestyle effort.
The recipe I used is soy sauce, worcestsire, onion powder, garlic powder, brown sugar, liquid smoke, smoked paprika, cayenne, black pepper, and crushed red pepper. Very good but not very exciting.
I tried another freestyle batch using a jerk seasoned marinade and, meh, it really didn't turn out too well.
I'm looking for some solid recipes using just the dehydrator (don't want to fire up the smoker for jerky). I only use beef but if you've got a solid venison recipe please share as it should work just fine for me.
The recipe I used is soy sauce, worcestsire, onion powder, garlic powder, brown sugar, liquid smoke, smoked paprika, cayenne, black pepper, and crushed red pepper. Very good but not very exciting.
I tried another freestyle batch using a jerk seasoned marinade and, meh, it really didn't turn out too well.
I'm looking for some solid recipes using just the dehydrator (don't want to fire up the smoker for jerky). I only use beef but if you've got a solid venison recipe please share as it should work just fine for me.
6
Posted on 3/25/19 at 9:02 pm to mmmmmbeeer
I have used the dehydrator many times but have switched to smoking it now that I've built a big smoker to cold and hot smoke stuff.
I use eye of round beef and slice it in 1/4 inch thicknesses across the grain and usually get 45-50 nice pieces off one roast.
Then I season it with:
Slap Ya Mama
Black Pepper
Garlic Powder
Worcestershire Sauce
Soy Sauce
Liquid smoke---if only using the dehydrator
Cumin
Habanero Pepper Sauce I make myself for a bit of heat
Smoking it brings it to another level and I'll save my dehydrator for other things now.
I use eye of round beef and slice it in 1/4 inch thicknesses across the grain and usually get 45-50 nice pieces off one roast.
Then I season it with:
Slap Ya Mama
Black Pepper
Garlic Powder
Worcestershire Sauce
Soy Sauce
Liquid smoke---if only using the dehydrator
Cumin
Habanero Pepper Sauce I make myself for a bit of heat
Smoking it brings it to another level and I'll save my dehydrator for other things now.
Posted on 3/25/19 at 9:04 pm to gumbo2176
What do you dehydrate?
Posted on 3/25/19 at 9:25 pm to KosmoCramer
quote:
What do you dehydrate?
Before I built my large smoker cabinet that was how I got the moisture out of the meat. It turned out damn good too but did lack the true smoked flavor, so now I prefer to smoke it.
Some folks I know just hang the meat on their oven racks and dehydrate it in their kitchen oven with the door slightly ajar to keep the heat from getting too high.
Posted on 3/25/19 at 9:37 pm to mmmmmbeeer
Enjoyed a recipe that started with a bottle of dr pepper. Reduced it a little with all the usual seasonings. Generous red pepper flakes. Good stuff. Go crazy. Find a recipe and follow it loosely to your liking.
This post was edited on 3/25/19 at 9:38 pm
Posted on 3/25/19 at 9:39 pm to mmmmmbeeer
I think your recipe is solid. I like to add some apple cider vinegar to mine. Gives it a little tang!
Posted on 3/25/19 at 9:55 pm to GCTigahs
quote:
I like to add some apple cider vinegar to mine
That's a damn good idea.
Posted on 3/26/19 at 3:47 am to mmmmmbeeer
This is my favorite, it is from "Genius Kitchen." The wife (no pictures) complains that the cayenne makes it to hot (I double the amount), but that doesn't stop her from eating the jerky. I usually do 10 lbs with this, and like the poster above I prefer "eye of round" to make the jerky from. I use "Sweet Baby Ray's Teriyaki Marinade with this recipe.
The Best Teriyaki Beef Jerky
The Best Teriyaki Beef Jerky
Posted on 3/26/19 at 5:17 am to LsuFan_1955
After you marinate dredge in honey. I have been making jerky for 15 years and for me the key slicing it thick and knowing when it is done. When you bend or tear and see white fibers it is ready.
My smoker is at 190 degrees and I start checking at 5.5 hours.
My smoker is at 190 degrees and I start checking at 5.5 hours.
Posted on 3/26/19 at 7:21 am to mmmmmbeeer
Google "Montreal Steak Seasoning jerky recipe".
Posted on 3/26/19 at 9:44 am to mmmmmbeeer
Bourgeois Meat Market in Thibodaux!
Posted on 3/26/19 at 11:58 am to BayooBandit
Currently making up about 30 pounds of jerky, raw weight not cooked. Try throwing in a tablespoon of fish sauce for every 5 pounds or so of raw meat. You won't taste it directly but it just adds something.
I've also used a sprinkle of dry rub before that can kick up the flavor a bit.
I've also used a sprinkle of dry rub before that can kick up the flavor a bit.
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