Anyone make jerky?

Mine has 4 hours to go. Eye round. I used black strap molasses instead of sugar.
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Eye round. Is that a real lean cut?
What are you using for marinade? Home made recipe?
 
This was my first time. I wanted a snack for mountaineering so salty and carbs are good.


For 1 kg of eye round I started with this recipe.

1 cup (packed) dark brown sugar

1 cup soy sauce

3 tablespoons Worcestershire sauce

1 tablespoon smoked paprika

1 teaspoon unseasoned meat tenderizer (see note)

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

1 teaspoon onion powder

½ teaspoon garlic powder

My brown sugar was clumped up so I used 1/2 cup of black strap molasses. That worked out well.

The eye round from Costco is a nice lean chunk of meat at a reasonable price. It's easy to see the grain and cut against it. Even though I did not use meat tenderizer it's easy to bite from it.

I went with the dehydrator instructions to cook it for 6 hours at 165f. That was a bit too long. Next time I will try to see how it is at 5hrs. Overall I'm really happy with how it came out.

101611b890c1c1814c8f382e59f3fc64.jpg
 
I do a little bit of jerky, you can use any meat, even fish. I used to use a Bass Pro dehydrator, we bought a new range with a dehydrator feature and an app that controls things.

I like the Presidents Choice marinades, I find the need a bit of salt to help drying, an a bit of cayenne for heat.
 
daught said:
This was my first time. I wanted a snack for mountaineering so salty and carbs are good.


For 1 kg of eye round I started with this recipe.

1 cup (packed) dark brown sugar

1 cup soy sauce

3 tablespoons Worcestershire sauce

1 tablespoon smoked paprika

1 teaspoon unseasoned meat tenderizer (see note)

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

1 teaspoon onion powder

½ teaspoon garlic powder

My brown sugar was clumped up so I used 1/2 cup of black strap molasses. That worked out well.

The eye round from Costco is a nice lean chunk of meat at a reasonable price. It's easy to see the grain and cut against it. Even though I did not use meat tenderizer it's easy to bite from it.

I went with the dehydrator instructions to cook it for 6 hours at 165f. That was a bit too long. Next time I will try to see how it is at 5hrs. Overall I'm really happy with how it came out.

101611b890c1c1814c8f382e59f3fc64.jpg
Click to expand...
165 sounds high. it's been a few years since I've made any, but I recall 140. you don't want it cooking, just drying. I'll look around and see if I can find my recipe to post. I always use venison as I have a fairly constant supply.
 
I like to cut with the grain so the jerky is stringy and even more "chewy". For my marinade I went online looking at recipes and averaged them out so my marinade is:
1 cup soya
1/3 cup worchester sauce
1/2 cup brown sugar
A good sprinkle of garlic powder and onion salt
Then half a dozen squirts of Franks regular and extra hot

I have no idea how hot my dehydrater runs - it's just a little element under some plastic trays.
 
How do we arrange for samples?... you know... for comparison...
 
Jampy00 said:
How do we arrange for samples?... you know... for comparison...
Click to expand...
Not sure about the others but mine does not seem to last long. The bag I showed is what I got from a KG of meat. Material ~15$. Time - ~1 1/2 hrs. Definitely not in it to make money.
 
You're a Jerky Tease!!
 
my current ranking,

the PC is my favourite,
the KIrkland one a second.
Wagyu and Jack Links third
McSweeneys a distant fourth.
 
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