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Anybody else make their own jerky?

Apple Cider Vinegar.
Thank you, T for teaspoon?
Sure. Marinade strips overnight in:

1 small 4 ounce bottle of Colgin hickory liquid smoke (which measures out to 5 fluid ounces...if you have the large bottle and need to measure).
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder

That's usually enough to do about a pound-and-a-half or two pounds of meat.

Turn the oven on as low as it will go. I've used a dehydrator and it works well, but the marinade drips and leaves a mess I'd rather not clean up. Line the bottom rack of the oven with foil. You can crack the oven door open with something so it will be a little cooler. Place the strips on a rack in the middle position of the oven and bake about 6 hours, then turn and bake about 6 hours more. Turn off oven and let jerky cool overnight.

I store my strips in airtight mason jars. I have some now that's been there about 2 years and it's still fine.
Basic, I like it. Thank you.
 
You’re sure welcome. I’m sorry, I was rushed and didn’t include steps, just the ingredients. Some key points are slice meat fairly thin (1/4”) and across the grain.

Making the cuts even is key to even drying and keeping spoilage at bay....I’ve never lost a batch. it’s not so much how you go about it but the reason behind the steps. Reducing chance of spoilage

Marinade can be for overnight, but sometimes I go up to two days. Kept in frig in an airtight container where it has room to be flipped/rotated. A marinading dish or tumbler can be used. Or you can flip each piece by hand to ensure even coating. For easy cutting, you can freeze the meat partially, or catch it when it is short of fully thawed. Ingredients used will help determine length of marinade. High acids or heavy on salt won't need as long, and being vacuum sealed can reduce the soak time needed.

An oven that won’t set at dehydrating temps might still be used depending on bulb type. If a higher wattage incandescent bulb can be swapped in (60 W) that will be enough heat to dry the meat, using the door cracked a little to vent out the humidity. regulate it by folding and placing a dish towel in the door opening.

You can pat dry the excess moisture after a marinade to reduce the clean up from dripping later. Wire baker”s cooling racks can be hung from oven racks via some quickly made wire hangers to increase area. If a dehydrator is used, start at a higher temperature for an initial hour or two. Around 140° is the top setting on one of mine. I start there, then I lower it to 115-120° when I see the desiccation setting in. My goal is to not let the meat cook from heat, but only the ingredients. Any excess pooled fat can be blotted off for a nicer appearance and less risk of it spoiling.

I’ll still gather up my starter recipe a co-worker shared with me back in ‘90. Might be a couple days yet.
 

FarmerTan

George Bailey Fanboy
I use a vacuum sealer for marinades! Oooo! I'm getting hungry!

And yes, they cutting of the meat is really key!
 
I use a vacuum sealer for marinades! Oooo! I'm getting hungry!

And yes, they cutting of the meat is really key!
This. I cut my duck really thin. Probably most crucial step, rest can be tweaked and dehydrator is pretty easy.

I'd post my recipe but honestly it's mainly "a little bit of this, a little bit of that"

I'll write it down and post here this season when I make the next batch.
 

FarmerTan

George Bailey Fanboy
This. I cut my duck really thin. Probably most crucial step, rest can be tweaked and dehydrator is pretty easy.

I'd post my recipe but honestly it's mainly "a little bit of this, a little bit of that"

I'll write it down and post here this season when I make the next batch.
Sounds like my wife's cooking, but especially her chilli. If there's a recipe, it's in her head. But it ALWAYS turns out great!

My neighbor is from the South, and is an A1 cook. Should be famous, seriously. My wife wanted to know how she makes her biscuits, and as my neighbor did a step, my wife would stop her, measure it, then write it down! Now my wife just throws it together herself. She also taught my wife how to make dumplings the same way.

I'm a pretty blessed man.
 
HiMountain jerky kit avail at Dunhams, Amazon. Hickory and Original are good. Get top or bottom round when its on sale. Ask butcher to cut in 1/4” strips. With the grain if you like more ‘chew’ or against for less ‘chew’. Dont have a dehydrator. Just use the oven with the door cracked. Turns out great.
 
I make it all the time in my Traeger smoker. I've found tri tip strips are terrific cuts. I marinate overnight (usually in Teriyaki) then freeze for about 90 minutes before cutting (against the grain always). Semi-frozen meat is easier to cut into thin slices. I lay directly on the grates, and smoke with hickory for 4 hours at 180 degrees.
 
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