Who Makes Beef Jerky?

Shane361

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Got into a discussion on store bought Beef Jerky that led into making it and now I'm gonna try it. One of the guys sent me three bags and it was amazing. My dehydrator shows up tomorrow so making my first attempt this weekend. Anyone else into the hobby of it? Tips Tricks? Fav recipes??

***Swear I put this in the champagne room....FTL
 
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DMays

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I make it pretty often from all kinds of meat. I typically make duck jerky when the season is open and beef the rest of the year. You’ll have some trial and error in the process but you’ll figure it out. Best advice I can give is get a slicer. It’s a pain to cut it by hand and hard to get consistent cuts. A slicer will make life much easier. As for recipes I prefer just a basic teriyaki or sometimes I make a soy sauce based mix. Good luck with it and like I said it will take a few attempts to make it like you prefer.
 

Ski4Ever

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I make jerky on my smoker... here's what I do:
  1. Partially freeze the unsliced meat, maybe for an hour or so, and then pull it out and slice it right away. You don't want it rock hard so that your knife won't go through it, but the more frozen it is (up to a point), the easier it is to get consisten slices (assuming you're usinng a knife, and not using a slicer).
  2. Once you've got it sliced, mix up a marinade. You can google recipes. One that I've read a lot about is a Dr. Pepper and jalapeno marinade, but I've never tried it. I always forget to look up new recipes when I'm making mine, and I just stick to my tried and true recipe (which is basically soy sauce, worcestershire, teriyaki, garlic powder, cayenne, onion powder, salt, red pepper flakes, brown sugar, and honey).
  3. Put the sliced meat in a gallon ziploc bag and pour the marinade in there, and put it in the fridge for a minimum of 4 hours. Usually I let it marinate an overnight.
  4. When ready to cook, pull the slices out, lay them flat, and use a paper towel to pat them dry.
  5. Smoke/cook until done!
  6. Enjoy! :cheers:
 

Jasonrothe

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I have an easy way thats good.

Get lean ground beef, like 90%. Mix it up in a bowl with whatever seasoning you like ( I use the pre packaged mixes). Let sit overnight.

Use tinfoil on the counter with two paint sticks spaced apart like train tracks. Put some of the seasoned ground beef on the tinfoil between the paint sticks, another tinfoil on top, then use a rolling pin to smash it down to the thickness of the paint sticks. I use a spatula to scrap it off the tinfoil and put on dehydrator

The paint sticks insure constant thickness so it drys even.

I usually do 6 pounds at a time that dose two batches in my dehydrator.
 

HighwaySentinel

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I make jerky on my smoker... here's what I do:
  1. Partially freeze the unsliced meat, maybe for an hour or so, and then pull it out and slice it right away. You don't want it rock hard so that your knife won't go through it, but the more frozen it is (up to a point), the easier it is to get consisten slices (assuming you're usinng a knife, and not using a slicer).
  2. Once you've got it sliced, mix up a marinade. You can google recipes. One that I've read a lot about is a Dr. Pepper and jalapeno marinade, but I've never tried it. I always forget to look up new recipes when I'm making mine, and I just stick to my tried and true recipe (which is basically soy sauce, worcestershire, teriyaki, garlic powder, cayenne, onion powder, salt, red pepper flakes, brown sugar, and honey).
  3. Put the sliced meat in a gallon ziploc bag and pour the marinade in there, and put it in the fridge for a minimum of 4 hours. Usually I let it marinate an overnight.
  4. When ready to cook, pull the slices out, lay them flat, and use a paper towel to pat them dry.
  5. Smoke/cook until done!
  6. Enjoy! :cheers:

What temp on the smoker and how long does it usually take you?
 
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