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Making your own Beef Jerky and others
#1
Who all here makes their own Jerky? I just made my first batch ever using Londonbroil, some slices didn't turn out the best because it was hard for me to see the grain (rookie) and I couldn't find Flank steak at walmart. I only shop for beef at walmart. I'm not using a Dehydrator either (heat bad), I'm using a different method and my house is over taken by the delish smell of Jerky. No long need incesne (literitly)... I will post pics of process and my recipe (isn't mine) when I figure out how to get them off my phone.


I am also going to start making my own liquid smoke this summer too if anyone is interested in their own kind they want me to make them.
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#2
I made a good bit last summer, just dug some out a few days ago and ate it. Was tasty. Here's the recipe that I follow.

1/3 Cup Soy Sauce
1/3 Cup Worchestershire Sauce
2 Tbsp Honey
1/2 Tsp Fine ground black pepper
1 Tsp Liquid smoke
2 tsp Onion Powder

Cut london broil really thin and marinate it for at least 24 hours. Then dry it until it's done.
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#3
streaker69;70871 Wrote:I made a good bit last summer, just dug some out a few days ago and ate it. Was tasty. Here's the recipe that I follow.

1/3 Cup Soy Sauce
1/3 Cup Worchestershire Sauce
2 Tbsp Honey
1/2 Tsp Fine ground black pepper
1 Tsp Liquid smoke
2 tsp Onion Powder

Cut london broil really thin and marinate it for at least 24 hours. Then dry it until it's done.

That's the same recipe I got from Alton Brown but I used 1tps red pepper flakes. You shouldn't mainate it over 6hrs or less then 3, Anything over 6 makes it salty (I don't want). I'm also drying it using 3 furnance filters bunjee cabled to a box fan Smile.
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#4
AndrewG23;70874 Wrote:
streaker69;70871 Wrote:I made a good bit last summer, just dug some out a few days ago and ate it. Was tasty. Here's the recipe that I follow.

1/3 Cup Soy Sauce
1/3 Cup Worchestershire Sauce
2 Tbsp Honey
1/2 Tsp Fine ground black pepper
1 Tsp Liquid smoke
2 tsp Onion Powder

Cut london broil really thin and marinate it for at least 24 hours. Then dry it until it's done.

That's the same recipe I got from Alton Brown but I used 1tps red pepper flakes. You shouldn't mainate it over 6hrs or less then 3, Anything over 6 makes it salty (I don't want). I'm also drying it using 3 furnance filters bunjee cabled to a box fan Smile.

I don't like it with the red pepper flake. Lesson #1 of cooking, don't be a slave to your recipe. If there's a spice/herb in there that you don't like, don't use it.

I've never had an issue with it being overly salty though.
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#5
streaker69;70875 Wrote:
AndrewG23;70874 Wrote:That's the same recipe I got from Alton Brown but I used 1tps red pepper flakes. You shouldn't mainate it over 6hrs or less then 3, Anything over 6 makes it salty (I don't want). I'm also drying it using 3 furnance filters bunjee cabled to a box fan Smile.

I don't like it with the red pepper flake. Lesson #1 of cooking, don't be a slave to your recipe. If there's a spice/herb in there that you don't like, don't use it.

I've never had an issue with it being overly salty though.

I don't cook often because I don't know all that much but I do when I want to learn. I love doing it. This is my first time ever dehydrating anything so I figured I'd stick to the recipe and go from there making it different untill I master it. I think I'm going to be buying box fans and making mass amounts Big Grin
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#6
Checked on the Jerky at 8am this morning and boooyyyy it was perfect. I must say it is better then wildbills and have had two friends confirm. Texture is perfect and flavor is on spot! Now time to get my behind to the Harrisburg capitol for the rally.
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#7
Speaking of Wild Bills jerky, does anybody have a recipe for jerky that comes close to the flavor of Wild Bills?
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#8
About this method of drying jerky with air filters/box fans, do you have issues of those filter fibers getting onto the jerky?
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#9
During the winter I make my jerky in the oven using ground beef and a jerky-gun (soon to be outlawed because of the pistol grip). Otherwise all my jerky is done on the smoker using bottom round. Mmmmmm...bottom round. The whole muscle jerky is done by soaking it for 24hrs, then putting it in the electric smoker at around 190-200 for a few hrs.

The recipe that Streaker posted is similar to what I use, minus the honey. I use Hi Mountain for the ground beef method.
You can get Insta-cure #1 and add your own seasoning too.
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#10
My recipe has developed over the years to this one:

6 tbsp Soy sauce
2 tbsp Worcestershire sauce
2 tbsp Tomato juice
1 tsp liquid smoke
1 tbsp brown sugar
2 tbsp Sambal Olek
2 tbsp Madras curry
2 tbsp Korean red pepper flakes (the ones used for kim-chi)
1/2 tsp instacure #1
2 lbs top or bottom round beef

The meat is sliced 1/4 inch thick, marinated for 6-8 hours. Then dried in a dehydrator at 130 degrees maximum for about 6 hours. A dehydrator with heat control is a must for this.


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