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Post by Quintsrevenge on Sept 14, 2018 11:26:14 GMT -5
I am enjoying some homemade beef jerky, any of you guys make your own ? Care to trade recipes? I enjoy a lilttle burn with mine as well as classic teriyaki flavoring.. when I get him I will post my lastest recipe..
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Post by sparks on Sept 14, 2018 11:39:24 GMT -5
I have become quite a fan of Turkey Jerky. Archer Farms does a great one, though a bit pricey. For as much as I like jerky, I really should make my own, though it becomes a time vs. reward situation for me.
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Post by Legend Lover on Sept 14, 2018 11:49:33 GMT -5
I wouldn't have the first clue how to. I do like beef jerky. The packs we get here are far too small though.
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Post by Quintsrevenge on Sept 14, 2018 12:01:03 GMT -5
I have become quite a fan of Turkey Jerky. Archer Farms does a great one, though a bit pricey. For as much as I like jerky, I really should make my own, though it becomes a time vs. reward situation for me. I usually do a large batch on Sunday while doing household stuff, usually 6 hrs is my sweet spot for time , at 3 hours I rotate and set and forget. I was enjoying it for a while and decided to get into making my own for far less than the bags at the supermarket. |
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Post by Quintsrevenge on Sept 14, 2018 12:02:14 GMT -5
I wouldn't have the first clue how to. I do like beef jerky. The packs we get here are far too small though. Paddy super easy just need a dehydrater some London broil and your favorite marinade, then some time to enjoy you pipe while it dehydrates. |
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Post by Legend Lover on Sept 14, 2018 12:04:32 GMT -5
I wouldn't have the first clue how to. I do like beef jerky. The packs we get here are far too small though. Paddy super easy just need a dehydrater some London broil and your favorite marinade, then some time to enjoy you pipe while it dehydrates. You put the raw meat in, do you? |
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Post by roadsdiverged on Sept 14, 2018 12:05:36 GMT -5
I used to make it every week when I had a tall gas "smoker." I'd use sirloin and cut it myself about 3/8" thick and marinate it in whiskey/soy/Worcestershire mix and then season with whatever sounded good.
The gas smoker worked great since it was an extremely dry heat with the flame set on low. The time would vary depending on how much I put on there.
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Post by Quintsrevenge on Sept 14, 2018 12:15:43 GMT -5
Paddy super easy just need a dehydrater some London broil and your favorite marinade, then some time to enjoy you pipe while it dehydrates. You put the raw meat in, do you? Yes marinaded for 24 hrs then in she goes for about 6 hrs |
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Beef jerky
Sept 14, 2018 12:32:34 GMT -5
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Post by Legend Lover on Sept 14, 2018 12:32:34 GMT -5
You put the raw meat in, do you? Yes marinaded for 24 hrs then in she goes for about 6 hrs sorry if this is a stupid question... How is the bacteria removed? |
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Post by Quintsrevenge on Sept 14, 2018 12:38:40 GMT -5
Yes marinaded for 24 hrs then in she goes for about 6 hrs sorry if this is a stupid question... How is the bacteria removed? Dehydrater goes up to 165 degrees , some people heat in oven for 10 mins at 350. I have had good results with both. |
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Post by Legend Lover on Sept 14, 2018 12:47:21 GMT -5
sorry if this is a stupid question... How is the bacteria removed? Dehydrater goes up to 165 degrees , some people heat in oven for 10 mins at 350. I have had good results with both. Ah. I see. I just need to get myself a dehydrator. |
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Post by beardedmi on Sept 14, 2018 12:55:00 GMT -5
Dehydrater goes up to 165 degrees , some people heat in oven for 10 mins at 350. I have had good results with both. Ah. I see. I just need to get myself a dehydrator. You can also use the oven set as low as possible with the door cracked and everything on a rack over something to catch any juices. May have to experiment with the timing some but it works. |
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Post by Deleted on Sept 14, 2018 12:55:57 GMT -5
I keep both turkey and beef jerky on hand for those days my appetite is poor but need good protein. Recently a neighbor made bacon jerky, was delicious but the fat level is to high for me....it was tasty👍
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Post by Legend Lover on Sept 14, 2018 12:57:23 GMT -5
Ah. I see. I just need to get myself a dehydrator. You can also use the oven set as low as possible with the door cracked and everything on a rack over something to catch any juices. May have to experiment with the timing some but it works. I may try that. Cheers. |
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Post by Ronv69 on Sept 14, 2018 13:22:08 GMT -5
I have become quite a fan of Turkey Jerky. Archer Farms does a great one, though a bit pricey. For as much as I like jerky, I really should make my own, though it becomes a time vs. reward situation for me. Sorry, but I just can't like this. |
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Post by Deleted on Sept 14, 2018 13:23:49 GMT -5
You can also use the oven set as low as possible with the door cracked and everything on a rack over something to catch any juices. May have to experiment with the timing some but it works. I may try that. Cheers. It works well once you get the hang of it. |
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Post by Deleted on Sept 14, 2018 13:28:04 GMT -5
I have become quite a fan of Turkey Jerky. Archer Farms does a great one, though a bit pricey. For as much as I like jerky, I really should make my own, though it becomes a time vs. reward situation for me. Sorry, but I just can't like this. Ron, what don’t you like?? I’ve had Archer Farms brand.....best packaged jerky of any I’ve tasted prior. I buy the large package when on sale. Worth every penny....not tough like Jack Link’s can be sometimes 👍👍 |
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Post by toshtego on Sept 14, 2018 15:06:58 GMT -5
Elk is the most popular meat to jerk in these parts. Entire elk carcasses will be devoted to drying. Most folks use an outdoor solar dehydrator. Some indoor ovens. Often dusted with chili powder.
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Post by That Falls Guy on Sept 14, 2018 15:11:58 GMT -5
I don't have a great recipe. Usually use salt, black pepper, soy and/or Worcestershire sauce, onion powder, garlic powder, and some liquid smoke.
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Post by McWiggins on Sept 14, 2018 15:22:07 GMT -5
The best jerky I have ever made is when I use my smoker. No matter the recipe, fresh smoke and time always make it great.
With that said, Im not apposed to the oven or dehydrator method either. I'm also not against liquid smoke too. I'll never say food with it has been "smoked" but I will say "smoke flavoring".
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Post by Deleted on Sept 14, 2018 15:24:52 GMT -5
I don't have a great recipe. Usually use salt, black pepper, soy and/or Worcestershire sauce, onion powder, garlic powder, and some liquid smoke. You start with good meats you don’t really need more then your recipe 👍👍 |
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Post by flybypipe on Sept 14, 2018 16:00:13 GMT -5
I don't have a great recipe. Usually use salt, black pepper, soy and/or Worcestershire sauce, onion powder, garlic powder, and some liquid smoke. Boy, that sounds good to me! |
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Post by That Falls Guy on Sept 14, 2018 18:31:55 GMT -5
I don't have a great recipe. Usually use salt, black pepper, soy and/or Worcestershire sauce, onion powder, garlic powder, and some liquid smoke. Boy, that sounds good to me! It works, but you have to be careful to balance the ingredients so that no one overpowers the others. |
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Post by Cramptholomew on Sept 14, 2018 18:33:21 GMT -5
I've making jerky for over 20 years. I go through phases where I make a batch a week, but then I get sick of it, and go on hiatus for at least a few months. I usually use a dehydrator. I use pink salt in mine so it doesn't spoil. I have my recipe written down somewhere. I'll have to dig it up.
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Post by Quintsrevenge on Sept 14, 2018 18:46:24 GMT -5
I've making jerky for over 20 years. I go through phases where I make a batch a week, but then I get sick of it, and go on hiatus for at least a few months. I usually use a dehydrator. I use pink salt in mine so it doesn't spoil. I have my recipe written down somewhere. I'll have to dig it up. Pink salt gives it that flavor and texture found in grocery store jerky . I just can’t get the exact science down with it yet. So I could use the help. |
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Post by rmb on Sept 14, 2018 18:54:19 GMT -5
I've made it at home with various results, experimenting around with what I like. Dad has it down though, but you have to like it spicy!
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Post by Cramptholomew on Sept 14, 2018 19:40:05 GMT -5
I've making jerky for over 20 years. I go through phases where I make a batch a week, but then I get sick of it, and go on hiatus for at least a few months. I usually use a dehydrator. I use pink salt in mine so it doesn't spoil. I have my recipe written down somewhere. I'll have to dig it up. Pink salt gives it that flavor and texture found in grocery store jerky . I just can’t get the exact science down with it yet. So I could use the help. 1 tsp per 5lbs of meat. I usually get a London broil around 2.5 pounds, so I put 1/2 tsp in the marinade. |
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Post by Deleted on Sept 14, 2018 21:08:29 GMT -5
I don't have a great recipe. Usually use salt, black pepper, soy and/or Worcestershire sauce, onion powder, garlic powder, and some liquid smoke. Actually that is a great recipe except I pass on the salt and include Tabasco. |
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Post by trailboss on Sept 15, 2018 2:19:07 GMT -5
I have a cast Iron offset smoker, on a warm Arizona day just a few pieces of coal added in from time to time does the trick, and a few chips of apple, or pecan give it a nice smokey flavor. I like using the Top Sirloin cap steak..  |
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Post by trailboss on Sept 15, 2018 3:20:22 GMT -5
I would just add....that I make the above from time to time, now that it is just me and the wife...I made it once when we had teenagers, and that put an end to that....my son ate the stuff like Jughead in a burger factory.  |
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