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Started By
Message
Making some beef jerky
Posted on 7/29/19 at 10:16 am
Posted on 7/29/19 at 10:16 am
Working from home, so here goes my first time making jerky
Passed on the sugar and marinated for 24 hours.
Top round, pretty lean. Going in at 150 for 4 hours. Check then if it needs to be longer:
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds (24 ounces) uncooked beef eye of round, cut in 1/4-inch slices
Passed on the sugar and marinated for 24 hours.
Top round, pretty lean. Going in at 150 for 4 hours. Check then if it needs to be longer:
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds (24 ounces) uncooked beef eye of round, cut in 1/4-inch slices
8
Posted on 7/29/19 at 10:32 am to t00f
The first time I made jerky I had the slices cut too thick and promised myself I'd slice them thinner next time. These might be on the thick side. Looking forward to seeing the end result. 
Posted on 7/29/19 at 10:46 am to t00f
i plan on doing some this weekend which will be my firs time. I am going to get a butcher to slice it for me though. Screw cleaning the slicer
Posted on 7/29/19 at 10:51 am to t00f
You’ll have to go longer with how thick you cut them
Posted on 7/29/19 at 10:54 am to Lester Earl
Funny, I did bump to 6 hours a little while ago. so agreed.
Conflicting results from various reads.
Conflicting results from various reads.
Posted on 7/29/19 at 11:37 am to t00f
I use
Or
Usually use London Broil
On
Or
Usually use London Broil
On
Posted on 7/29/19 at 3:01 pm to Degas
quote:
These might be on the thick side
T00f likes his meat thick.
Posted on 7/29/19 at 3:05 pm to BigPerm30
quote:don't get me too excited.
BigPerm30
Posted on 7/29/19 at 3:10 pm to t00f
I've done a lot of beef jerky on the dehydrator but have switched to a smoker the last several times I've made it and I like those results much better. But, the dehydrator method still produces a pretty good product, only without the real smoke flavor.
You could toss in a bit of liquid smoke to help with that if you'd like, but don't use much as it can make the meat bitter.
You could toss in a bit of liquid smoke to help with that if you'd like, but don't use much as it can make the meat bitter.
Posted on 7/29/19 at 4:25 pm to gumbo2176
Well, the dehydrator function was ancillary to why I got this thing but it;s nice to have. Plan to do some veggies soon.
Think it came out:
Think it came out:
Posted on 7/29/19 at 4:30 pm to t00f
Looks like more of a success than I thought with what looked like thicker slices. How's the chew?
Posted on 7/29/19 at 4:36 pm to Degas
I could have pulled at 5 hours I think. Trying to gauge chewy vs still moist. Thinner pieces are pretty crunchy.
Thicker pieces I can bite through.
Good first effort I think. Never used a dehydrator before.
Like anything like this you have to experiment to tweak.
Thicker pieces I can bite through.
Good first effort I think. Never used a dehydrator before.
Like anything like this you have to experiment to tweak.
Posted on 7/29/19 at 4:44 pm to t00f
quote:
Well, the dehydrator function was ancillary to why I got this thing but it;s nice to have. Plan to do some veggies soon.
Look great man. I've not done much vegetable or fruit dehydration on mine, but have used it to dry herbs and ghost peppers.
One word of caution if using it to dry those extremely hot peppers-----put it on the porch or somewhere out of the weather outdoors. I could handle it but my wife and stepdaughter both couldn't go in the kitchen when I had it set up in there drying ghost peppers.
They walked in, got choked up and had to head outside until I got the machine out and aired out the kitchen.
Posted on 7/29/19 at 4:47 pm to t00f
quote:
Like anything like this you have to experiment to tweak.
Word of advice. If you don't eat it within a few days, at least store it in the fridge or it will get moldy. I make a bunch of it at one time and will freeze some in vacuum seal bags and store some in the fridge in quart freezer bags.
Posted on 7/29/19 at 4:52 pm to gumbo2176
Agreed. I get jerky from Chris’s specialty meats and if you don’t put them in the fridge within a few days they start to develop mold.
Posted on 7/29/19 at 6:50 pm to t00f
Looks great man
Posted on 7/29/19 at 7:06 pm to Walt OReilly
Thanks Walt. 
Posted on 7/29/19 at 7:14 pm to t00f
How much did you spend?
Posted on 7/29/19 at 7:18 pm to Walt OReilly
Costco, top round , $2.50 a pound. Bought 2 1/2 lb’s and used about 2lbs of it. Lotta 2’s in that sentence. .
Posted on 7/29/19 at 9:21 pm to t00f
I like to place meat and marinade in ziplock and then freeze over night then thaw and place in the refrigerator for another 24 hrs. Freezing in marinade, when thawed draws marinade in.
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