Home made beef jerky. YUM!

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FiReSTaRT said:
Thanks for the BP link. I'll see if I can swing by there tomorrow and pick one up. Btw, Freestyle, if you come across my wife, run and hide.. She hates the smell of jerky :shock:
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No worries man. I love Jerky. And my GF loves that kind of stuff too. She always gets me this stuff called bulltong or something. It's a South African dried meat. SOOOOO good too. Cut like half inch thick by 1" wide. Super tastey. But it's pricey to buy as well. If all goes well I will be experimenting with different flavours and meats. I will probably keep posting pictures and results here.
 
Freestyle72, yes the link you posted from bass pro is the one my dad has. So far no problems with it and he uses it quite often.
 
Freestyle72 said:
http://www.walmart.ca/search?q=dehydrator&DepartmentID=0
same one as canadiantire. $10 cheaper.
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I have the exact same one. Don't remember shopping at Wal Mart, but it works like a champ, and it's easy to clean as the layers are all plastic. It also runs rather quietly.
Depending how thin / thick you slice your beef, it can take 6 hours, or up to 10 - 12 hrs for a batch.
A more expensive model may (or may not) be faster, I don't know.
 
Gary said:
I have the exact same one. Don't remember shopping at Wal Mart, but it works like a champ, and it's easy to clean as the layers are all plastic. It also runs rather quietly.
Depending how thin / thick you slice your beef, it can take 6 hours, or up to 10 - 12 hrs for a batch.
A more expensive model may (or may not) be faster, I don't know.
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Going to pick it up right after work and get to drying.

I am thinking I might let the stuff marinade until tommorow when my GF is back, because I don't want to be up all night making sure it doesn't dry out.
 
I make Venison jerky from time to time. Pretty much any recipe will do; just experiment. Yours sounds good. You can marinate it for several days if you want. Like someone else mentioned, you want to remove as much fat as possible first. Secondly, you can do it in the oven, but it should be really low. I set mine to 140. Any more than that and you're cooking it, not drying it. You want to try to get airflow on both side so you don't have to keep flipping it, so a rack and a convection oven is best. Cabelas has jerky racks so you can do several layers at a time. Good luck, let us know how it turns out.
 
Hmmmmm..... time for me to go buy a nice $20.00 roast. I make beef jerky and apple chips (obviously not at the same time), using a dryer that I bought at Wally-World. I usually keep it fairly simply, using just cheap soya sauce (China Lily, for example) with a little brown sugar. Occasionally I'll buy one of the mixes that they sell at Bass Pro Shop, for a change of pace, but I usually just stick with my own. The beef is sliced in 1/8" to 1/4" thick slices, marinated for a few hours, then put on to dry until it's as dry as shoe leather. If kept in a sealed bag this stuff will keep for a couple of months, without refrigeration.

Real, good jerky should be tough enough that you could sharpen it and use it to defend yourself.
 
Rob, don't buy those mixes.. Generally it's easier to go with an internet recipe as a baseline and evolve your own. Spices are cheap and once you have yours down pat, it doesn't take that much prep.
 
Sometimes I just feel lazy. As I said, I usually do the simple soya sauce and brown sugar mix. A little Cayenne Pepper can liven it up.
 
Jenkins said:
Love home made jerky!!! My dad makes it once a month and I always go over and steal a bag! My dad bought his dehydrator at bass pro shop for like $30-40 has worked great for about two years now.
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My friends have this and they love it!!! I love it!!!
 
Ummm So it turned out salty as ****. Going to try again with a different marinade. It's ok I used some of it to make soup which was super delicious. But damn is it hard to eat as is. I looking for those big cuts of meat to go on sale so I can try again.
 
Freestyle72 said:
Ummm So it turned out salty as ****. Going to try again with a different marinade. It's ok I used some of it to make soup which was super delicious. But damn is it hard to eat as is. I looking for those big cuts of meat to go on sale so I can try again.
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lol at least you could use it for something.
 
rafiki911 said:
lol at least you could use it for something.
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Ya actually like one of the best soups I ever made. But I think the fact it was marinaded in mostly soy for about 26 hours just made it too much. going to try a teriyaki sauce or some for about 6 hours and do it again.
 
Freestyle72 said:
Ya actually like one of the best soups I ever made. But I think the fact it was marinaded in mostly soy for about 26 hours just made it too much. going to try a teriyaki sauce or some for about 6 hours and do it again.
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Awesome:)
 
Keep us posted, Freestyle. ;)
 
Freestyle72 said:
Ya actually like one of the best soups I ever made. But I think the fact it was marinaded in mostly soy for about 26 hours just made it too much. going to try a teriyaki sauce or some for about 6 hours and do it again.
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You could try again with soya sauce. Just use a low sodium brand.
 
I just made some beef jerky last night for the first time and it was delicious! I'm chewing on some right now :)

I marinated the meat for 12 hours in spicy steak spice and A1 sauce. Put it in the oven at 175 for 4 hours with the door open a crack and then let it cool another hour before sealing.
 
soto said:
I just made some beef jerky last night for the first time and it was delicious! I'm chewing on some right now :)

I marinated the meat for 12 hours in spicy steak spice and A1 sauce. Put it in the oven at 175 for 4 hours with the door open a crack and then let it cool another hour before sealing.
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mmmmmmmmmmmmmmmmmm yummy
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