Beef jerky recipes
 

Wifey found a 'open box' mark down on a dehydrator.

I was not too thrilled about another appliance to clutter up our already cluttered kitchen.

But then it came to me... dehydrator=Jerky!

Doesn't necessarily need to be beef (I have seen all kinds of meat)

At first I was thinking of just using some dry rub BBQ seasoning... but then I was wondering about marinating?

So what do you have PPOT jerky makers?

Usually, immediately after getting back in the car I rip open the package and start jerking.

i thought jerky was done in a super low oven..you still need to cook it no?

i've eaten an entire cow's worth of jerky..sadly, i dont know a thing about making it.

This is a great recipe, a few Pelicans have tried it and no one complained. I buy the meat at Vallarta Mexican market, the thin steak and cut into strips.

4 lbs round steaks
4 tablespoons onion powder
1 1⁄3 teaspoons black pepper
1 1⁄3 teaspoons garlic powder
2 pinches salt
1 teaspoon Italian salad dressing mix
1 cup Worcestershire sauce
1 cup soy sauce
1/2 can chile en adobo

Throw it in a blender, pour over meat and marinate 24 hrs. Dehydrate and eat.

Craig nailed it - Worcestershire sauce is the ticket.

Craig's is pretty much is what I use... i do smoke it awhile tho


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Once you make your own you'll never buy jerky again. I'm about due to make a few batches, the guys at work go crazy for it!

Do you dehydrate the meat then cut it up, or cut it up first?

I like the korean jerky at costco, try to make that. Just a little heat with some sweet and garlic.

You can place the meat in the freezer for 1/2 to an hour to make it easier to slice. Marinate and dehydration takes about 6 hrs. I have one of these....
https://www.amazon.com/Excalibur-3926TB-Dehydrator-Temperature-Dehydration/dp/B008OV4FD0/ref=sr_1_14?s=kitchen&ie=UTF8&qid=1523452801&sr=1-14&keywords=dehydrator

a box fan and some HVAC filters are all you need to make jerky.

Sounds crazy, but it works very well. no need to for extra appliances. Idea came from Alton Brown of Good Eats fame.

I have a patient that makes beef jerky. I have given him a bunch wood chips for his smoker, cherry, peach, apricot. He just dropped some off yesterday, GD meat candy is what it is. I told him I liked spicy and he made a batch of "hot" that is outstanding.

i might be the only MUTANT that is over beef jerky..i quit when i got slammed last with a gout flareup..and kinda never went back.

my brother makes a good one. i tasted it, but i dont dig in.

I use the warming drawer in my stove.

Just the right amount of ultra low heat and ventilation.

Pro-tip.

Freeze then partially thaw your meat. Much easier to cut thin slices when it's not fully thawed.

And trim the fat, the fat is what goes rancid.

No heat is really required, just that a low amount, about what a lightbulb puts out, helps dehydrate faster.

I use my WSM. Just did some last week. Six lbs.

We use the smoker on low heat. You can use an oven but you need to block to door open so it doesn't get too warm.

As an alternative to smoking...what about just adding some chipotle powder to the marinade?

Should work. We made some good stuff in the oven with the door blocked before we got our smoker. The heat isn't to cook as much as dry it out.