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Post by Darin on Aug 14, 2017 15:54:15 GMT -5
Just made a large batch yesterday and it turned out great! I use the standard marinade of Soy sauce, Worcestershire, garlic, onion, black and red peppers. Then, I use toothpicks and hang the strips from the top oven rack. Set it at the lowest setting (170F for me) and leave the door open just a crack. 4-5 hours later, you've got deliciousness! 
So, who else makes their own beef jerky and what's your preferred method and flavorings?
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Post by Deleted on Aug 14, 2017 16:57:14 GMT -5
wife used to make turkey jerk. better 'n cold bird
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Post by Ronv69 on Aug 14, 2017 18:35:37 GMT -5
Buckeys for me. Got a $60/month habit.
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Post by PhantomWolf on Aug 14, 2017 19:08:19 GMT -5
Buckeys for me. Got a $60/month habit. You aren't kidding. haha I swear it wont be long before jerky passes silver in price per ounce. |
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Post by Darin on Aug 14, 2017 19:11:50 GMT -5
Buckeys for me. Got a $60/month habit. You aren't kidding. haha I swear it wont be long before jerky passes silver in price per ounce. I'm loading up on that too! 😉 |
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Post by toshtego on Aug 14, 2017 19:43:49 GMT -5
Almost time to jerk some elk. Carne seca here. Dusted with chili powder and salt. I prefer to dry in the sun.
All jerky or seca is good.
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Post by PhantomWolf on Aug 14, 2017 19:44:56 GMT -5
I just loaded up on jerky on Amazon. haha Like four pounds after reading this.
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Post by JimInks on Aug 14, 2017 20:08:39 GMT -5
I can't help throwing this in. Read all the signs. Sounds like a billyklubb blend.   |
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Post by Darin on Aug 14, 2017 20:13:16 GMT -5
Lmao! 😂
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Post by Deleted on Aug 14, 2017 21:01:32 GMT -5
And I thought this was going to be a free sample thread.lol
I use to order Bear Butte brand years ago.
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Post by billyklubb on Aug 14, 2017 21:05:24 GMT -5
I can't help throwing this in. Read all the signs. Sounds like a billyklubb blend. I ain't moving my truck!  |
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Post by Deleted on Aug 14, 2017 21:32:32 GMT -5
I can't help throwing this in. Read all the signs. Sounds like a billyklubb blend. I ain't moving my truck! Fine, but if you ever make your own jerky, don't market it as Diaper Rash. Just a thought. |
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Post by simnettpratt on Aug 15, 2017 0:09:51 GMT -5
Darin, what kind of meat do you start with, and how do you prepare it for the oven? I saw the seasonings you used, but what do you buy to start?
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Post by bonanzadriver on Aug 15, 2017 8:35:11 GMT -5
I'm a thin dry jerky kinda guy (yeah, left myself open for all kinds a comments)
Loves Country stores used to (may still) keep 1 gallon jugs of the stuff on their counters.
In the 90's my F.I.L. worked for Jamie D's Jerkey outta OKC. Man did I get spoiled on that stuff, Just like Loves but better.
The thick goopy reconstituted stuff found on most shelves today is just awful to me.
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Post by Darin on Aug 15, 2017 8:42:04 GMT -5
Darin, what kind of meat do you start with, and how do you prepare it for the oven? I saw the seasonings you used, but what do you buy to start?
Find a good Eye of Round, Bottom Round, Flank / London broil, etc. and tell the butcher to cut it for jerky.
Slicing the strips is the MOST work in this process and the butcher does it for free! (Actually took me a few trips before they offered, LOL)
Make sure they know which direction to cut ... against the grain.
After that, it's just marinating in the fridge overnight.
I lay the strips out on paper towels as I remove them from the marinade to "drip dry" and to add more cracked black pepper.
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Post by simnettpratt on Aug 15, 2017 12:56:23 GMT -5
Ok, thanks. So, you put a mix of your marinade in a bowl or something, soak the meat overnight in the fridge, then hang it from the top rack with the door cracked at 170° for five hours. I have to do this; I love jerky. Thanks cobguy!
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Post by Darin on Aug 15, 2017 15:35:10 GMT -5
My pleasure, David! It's easy and tastes better / fresher than anything at the stores. You can get really creative, too. I added a few tablespoons of a garlic-chili paste to my last marinade for some BAM! Good luck and let us know how yours turns out. |
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Post by PhantomWolf on Aug 15, 2017 15:43:03 GMT -5
Anyone ever make their own pemmican? I saw a couple of cool vids on youtube and thought it would be a novel idea for something to share around at hunting camp.
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Post by Darin on Aug 15, 2017 16:04:36 GMT -5
Anyone ever make their own pemmican? I saw a couple of cool vids on youtube and thought it would be a novel idea for something to share around at hunting camp.
Looks like you can start with your dried out, older jerky for that one.
Pound it into tiny bits and powder, add some nuts and berries, hold it all together with fat.
Try it out and let us know how it goes!
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Post by Lady Margaret on Aug 19, 2017 19:18:27 GMT -5
hubby bought a "jerky shooter" and an Excaliber dehydrator YEARS ago. we would get really lean ground beef, mix in the seasonings, he would put it in the shooter and lay it out in strips on the dehydrator racks, took about 8-10 hours, we like ours kind of crispy. haven't done it in a long time, though. we used a smokey seasoning we got at Sam's Club, but they discontinued it, haven't come up with a new seasoning blend yet.
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