Jerky

[timmy]

I am looking to switch up my normal Jerky recipe.

base recipe for 3lbs of meat
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Depending on what flavors I want, I will add one or more of the following
1 teaspoon liquid smoke
2-3 teaspoons Tabasco sauce
2-3 teaspoons crushed red peppers


All recipes are welcome, I was thinking about making a Caribbean Jerk flavor


Also looking for a Jerky Cure recipe

 

[jlanger]

Do you use solid meat or grind it up?

I use a 1 1/2 tablespoons of dave's insanity sauce for approx 10lbs of ground venison, so you may want to dial back a little bit on the tabasco, and peppers, I'd do about 1/2 the amount ur using. Mind you will lose some hotness during the dehydration process, so I guess it depends on how mouth hot you really want it.

My current recipe (estimated amounts as I tend to do a bit of dump till it's good enough )

For 10 lbs ground venison
2 cups Honey
2 cups soy sauce (add to right consistency, depends on how wet the meat is)
LEM sodium nitrate mix (whatever the package says to add per pounds)
approx 1 tablespoon ground Chipolte
approx 1 tablespoon granualted garlic
black pepper a few grinds (lol)
1-2 tablespoons Dave's Insanity Sauce, this is depending on how I'm feeling that year about spicey stuff This year I did 2 full tablespoons, which was about 1/4 noch over the top, next year I think I'll do 1 1/2.

Marinate for 24 hours

Extrude onto dehydrator with my trusty JERKY CANON.


I'd love to do solid chunks of meat but actually I prefer to cook them up when I get a good ham or backstrap, seems like a waste to make into jerky IMO. So we generally use what we used to make in sausage for jerky and snacksticks, very now and then into Summer Sausage.

 

[Zombasaur]

Just made jerky the other day using the recipe from Charcuterie.

2 1/4 lbs beef (I used eye of round)
3/4 oz kosher salt
1 3/4 tsps garlic powder
1 3/4 tsps onion powder
1/4 cup fine chopped chipotle peppers packed in adobo sauce

Cut beef about 1/8 in thick and 1 inch wide. Add ingredients to beef, cover and refrigerate for 24 hours. Dry beef for 16-20 hours at 90 degrees. (I used my dehydrator set at the lowest level, and I was done in about 14 hours.)

 

[timmy]

Personally looking for whole muscle jerky, no grinding, just dont like the texture as well. Just get a better chewing factor out of muscle jerky. But I do make ground jerky sometimes for friends.

 

[timmy]

Just made jerky the other day using the recipe from Charcuterie.

2 1/4 lbs beef (I used eye of round)
3/4 oz kosher salt
1 3/4 tsps garlic powder
1 3/4 tsps onion powder
1/4 cup fine chopped chipotle peppers packed in adobo sauce

Cut beef about 1/8 in thick and 1 inch wide. Add ingredients to beef, cover and refrigerate for 24 hours. Dry beef for 16-20 hours at 90 degrees. (I used my dehydrator set at the lowest level, and I was done in about 14 hours.)

This one sounds really good, May just have to pick up that book also, looks interesting.

 

[gaseousclay]

mmmm, jerky. what kinda machines/gadgets to you guys use to make your jerky? is there a standard food dehydrator I can buy from a place like Target? you guys are making me hungry

 

[jlanger]

Personally I'm not the biggest fan of my dehydrator which is a pretty powerful Nesco model, it does the job but I personally want to try making jerky in a smoker, I think you can get the heat going a lot better. I do worry about making jerky at such a low temp, especially with the ground stuff, even using cure, you still have to worry about bacteria as you really aren't "cooking" the meat.

I'm fine with making it and eating it myself and giving it out to a few friends who I've warned about it being essentially a raw product. I'd be careful about giving any homemade jerky to kids, as they're digestive systems most likely aren't equipped to deal with any bouts of listeria or E-coli.

As for other equipment I use a cabela's jerky canon, some nice rubber maid food tubs, and a few other odds and ends.

 

[timmy]

mmmm, jerky. what kinda machines/gadgets to you guys use to make your jerky? is there a standard food dehydrator I can buy from a place like Target? you guys are making me hungry

Most typical food dehydrators will be the round type such as the Ronco or the Oster Food Dehydrator. In my opinion a dehydrator with square pull in and out trays like these from excalibur dehydrators are far better if you are looking to make large quantities, but the initial cost is greater. I got lucky and found one like the excalbur a few years back at a thrift store.

Target does sell a pull out tray model.

 

[timmy]

Alton Brown in the Urban Preservation II episode of Good Eats on the FoodNetwork even made a dehydrator from a box fan and cellulose central air filters.


Part One
[YOUTUBE]http://www.youtube.com/watch?v=aJfuVl0BBlA[/YOUTUBE]

Part two
[YOUTUBE]http://www.youtube.com/watch?v=NUu9goMp7EI[/YOUTUBE]

 

[gaseousclay]

Most typical food dehydrators will be the round type such as the Ronco or the Oster Food Dehydrator. In my opinion a dehydrator with square pull in and out trays like these from excalibur dehydrators are far better if you are looking to make large quantities, but the initial cost is greater. I got lucky and found one like the excalbur a few years back at a thrift store.

Target does sell a pull out tray model.

coincidentally, I was reading some random food blog lastnight that reviewed a few food dehydrators and the excalibur dehydrator received high marks.

 

[Zombasaur]

I do worry about making jerky at such a low temp, especially with the ground stuff, even using cure, you still have to worry about bacteria as you really aren't "cooking" the meat.

I'm fine with making it and eating it myself and giving it out to a few friends who I've warned about it being essentially a raw product. I'd be careful about giving any homemade jerky to kids, as they're digestive systems most likely aren't equipped to deal with any bouts of listeria or E-coli.

Jerky isn't raw at all. The salt that you use on the meat isn't just for flavoring. Salt dehydrates cells, that is, it pulls water out of cells. When it pulls water out of the meat cells, it also pulls water out of microbes that cause the spoiling of the meat and dangerous bacteria, thereby killing them. Also the microbes need that water in the meat in order to survive; with the salt removing the water it inhibits microbe growth. The salt method of preservation is one of the oldest methods in the world, and has been safely used for thousands of years in many forms.

The one thing you do need to worry about in jerky is to make sure the meat has no fat on it, as the fat will turn rancid well before the meat ever thinks of going bad.

 

[sturgeon]

I run close to the same recipe, but replace Worcestershire sauce with teriaki (SP?). My kids and wife LOVE it. As stated above, I also use eye of round. Used to use loundon broil, but EOR is easier to work with, IMO.

Tim

 

[cybrok]

I want to make some soon.

I plan on using my ribs marinade

 

[timmy]

I was walking through the BBQ and Marinade isle at my local grocery store. Came across a KC Masterpiece Marinade which sounded like it would work out for me. First time I have used pre-made marinade. Also added some Tender-Quick to cure the beef.

 

[timmy]

Quick pick of the Caribbean Jerk Jerky done. small pick was taken with cell phone.

 

[SUOrangeGuy]

Venison jerky all the way... good recipe too.

 

[SUOrangeGuy]

no ground meat.

 

[JohnDoom]

Alton Brown in the Urban Preservation II episode of Good Eats on the FoodNetwork even made a dehydrator from a box fan and cellulose central air filters.

I think my Home Despot hates me. The cheapest air filters I could find was a pack of 3 for 8 bucks.

Also, he recommended Flank Steak in that episode and making a quick run to a whole foods, I found the Flank Steak was $14/lb. Instead I picked up (I think) a chuck brisket?

What cheap cut should I be looking for specifically?

 

[timmy]

I think my Home Despot hates me. The cheapest air filters I could find was a pack of 3 for 8 bucks.

Also, he recommended Flank Steak in that episode and making a quick run to a whole foods, I found the Flank Steak was $14/lb. Instead I picked up (I think) a chuck brisket?

What cheap cut should I be looking for specifically?

I also noticed the pricing on Alton's show are not in line with most market places.

Any cheap, lean cut of meat will work, I used rump roast, was bout 3 dollars a pound. I think flank steak has become a lot more popular cut of meat in the past few years causing the price to go up.

any of the following cuts would work

Loin (Boneless T-bone)
Sirloin
Rib eye (Lean as possible) - way expensive
Inside or Top Round
Eye of the round
Bottom Round

 

[jwhite]

I also noticed the pricing on Alton's show are not in line with most market places.

Any cheap, lean cut of meat will work, I used rump roast, was bout 3 dollars a pound. I think flank steak has become a lot more popular cut of meat in the past few years causing the price to go up.

any of the following cuts would work

Loin (Boneless T-bone)
Sirloin
Rib eye (Lean as possible) - way expensive
Inside or Top Round
Eye of the round
Bottom Round

Absolutely true, flank steak used to be one of the cheapest cuts of meat available. But is gone the way of baby back ribs which used to be dirt cheap as well both used to be considered scrap cuts; the part that was left over after the choice cuts were removed from the primal.