Jerky

I recently got a dehydrator (yes, off Craigslist LOL) and one of the things I have always wanted to make is Jerky. I think I would like to start out with a beef jerky recipe and then try other meats. I have found a few recipes online, but the advice here is always good so...anyone have any good jerky recipes and/or advice for me?

Thanks in advance!

I make jerky quite a bit however I learned from my grandparents who hang the meat to dry.
The normal one that we make is the old salt and pepper jerky of old. Basically just salt (I use sea salt), fine white pepper, fine black pepper, then course black pepper. Cut the beef into strips, toss it in a bowl, toss in all the salt and pepper, mix it all up well so you have a good distribution. Then let it sit for about 2 hours or so, that will let the flavors set up a bit and also allow the salt to start pulling some of the moisture out of the meat. After that we normally would hang it, in your case stick it in your dehydrator.

Yes I know I didn't give any measurements we don't use them, the amounts depend on the type and condition of the meat used. You basically just have to play around with it. It does take a good amount of salt but if you use to much it turns into a salt lick. Have fun.

Thanks rebelgtp! When the meat is sitting in the spices for 2 hours, I would imagine that you keep it in the fridge? I am still trying to figure out the basics...

I used to make jerky a bit ago, when I was camping a great deal. I never really followed a recipe, just a bunch of spices in some good soy sauce(or whatever sauce). Let sit in the fridge over night, 24 hours is better. Then dehydrate.

http://www.instructables.com/id/Box-Fan-Jerky/

Way to be un-grassroots.

Don't know if it's something you had considered, but be sure to cut the meat along the grain. It's much easier to work with, especially pulling it out of the marinade later on. For extra points, buy a large roast and separate the muscles individually, cutting accordingly. Use a very sharp knife.

I've made it with soy & wasabi (although it was just the tube o' paste...) and it turned out fairly well. Didn't use enough wasabi for my liking though.

Made it with whiskey in the mix, and was not particularly pleased. That was early on though, I need to try that again some day.

Generally, if you follow a jerky cure recipe, it's hard to go wrong. Just remember you can always add pepper to your liking... My advice is to look up 5 or 10 different ones going towards the same themed end result. Look for common ingredients, toss out the outliers. Some people put some really unnecessary crap in recipes, then post them online for the world to be subjected to.

I had some salmon jerky a while ago and it was pretty good. maybe something else to look into

The family bought me a jerky shooter, like a greasegun with changeable fittings for making strips or skinny tubes of ground meat. I mix lean ground beef with a little liquid smoke and some soy sauce. The ground beef may not be "authentic", but it's easier on your jaws. Overall, though, I prefer having the butcher slice a roast at a minimum 1/8", then marinating.

Side story: I had been making jerky often enough that my teenage boys knew to look for it in the freezer. My oldest came in hungy one day, grabbed a bag of what appeard to be end pieces of jerky, and tossed a couple in his mouth. That's when he found out that I had learned to make chipotle (smoked jalapenos).

I buy a roast from my local Ingals store, and have the deli cut it on a slicer raw. Have them slice it as thin as they can. Shaving wont work. It works best to do this when the deli is closing down, as they have to clean the slicer at the end of the night anyway. They may not want to do it. I use liquid smoke, worchester sauce, soy sauce, brown sugar, garlic salt, and a little water. Let it soak over night. I put it in my dehydrator and test (eat) it till I think it's done. Then I run the rest at that time.

EastCoastMojo wrote: Thanks rebelgtp! When the meat is sitting in the spices for 2 hours, I would imagine that you keep it in the fridge? I am still trying to figure out the basics...

yep stick it in the fridge. once you get into using marinade type spicing to the meat you will need to let it set for longer 6 hours to over night normally so that you get a good penetration of flavors.

I use to make that salt and pepper stuff take it to work and people would BEG me for it.

rebelgtp wrote: yep stick it in the fridge.

+1

Can you make bacon into jerky?

MMMMM ;)

Sweet! I picked up a nice sized london broil this evening on sale and I am going to make two varieties, rebelgtp's and ignorant's. Iggy's is marinating in the fridge and I will mix up rebel's tomorrow afternoon and let 'er rip! I will report back with pics and reviews and I know we will devour all of the jerky in short order so I will try the other suggestions soon! Thanks everyone!

PHeller wrote: Can you make bacon into jerky?

Apparently

Update

So today we fired up the dehydrator and let 'er rip with all her jerky goodness and let me tell you I have the best smelling house on da BLOCK!

I have to say the plain ol' salt 'n peppa jerky is my favorite, but the slightly sweet marinated jerky is also really good. Both kinds are disappearing fast from the hidy spot in the cupboard. (Chuck is pretty keen on my hidy spots)

Thanks again to all who suggested jerky recipes. I will be doing this again really soon and I will shake up something different next time.

Yeah its amazing how many people find that the good ol' salt and pepper jerky is just damn tasty and makes for some of the best jerky out there.

You shouldn't start recklessly discussing jerky unless you have enough for everyone.

I had seven trays worth of it earlier this afternoon. Chuck's been in the kitchen several times in the last hour, so who knows how much is still left LOL!

There are a ton of great resources online for jerky recipes. BeefJerkyRecipes dot com has hundreds of Jerky Recipes and a TON of great information for making it.

Here are a few tips:

1. Have your butcher slice the meat up for you when you purchase the meat.
2. If you are going to cut your own, slightly freeze it for 30 minutes or so...that'll make it easier to slice.
3. For a traditional style of jerky...cut with the grain. For a more tender jerky product...cut against the grain. Play with this and figure out which you like better.

I hope this helps. It isn't as difficult to make your own jerky as people think. Good luck!

Oooohhhh yeahhhh. I have been all over that site and found a lot of great tips and recipies that made me drool. Freezing the meat made all the cutting way, way easier and I got nice thin 1/8" strips. I like a traditional jerky so I did a rip-cut vs. a cross-cut. Making the jerky was super easy! Hiding it from Chuck turned out to be the hard part.