I bought one of those fancy food dehydrators to attempt making my own beef jerky. Has anyone else here tried this before? I could use some tips. Batch #1 will be ready tomorrow. I'll provide a review.

have u ever seen the movie "motel hell"
they made homemade jerky from guest that stayed at their motel

No I have never seen that. I'll have to ask my brother. He is into the B-horror movies.

Batch #1 Review: Marinated in mixture of soy sauce, liquid smoke, garlic powder, and onion powder for 12 hours. Jerky has an ok taste. next time I am going to go half and half soy sauce and worcestershire sauce.

I make jerky for backpacking trips. It’s been awhile since I’ve made it but with my oldest daughter getting ready for some longer trips I’m going to need to find the recipe. I think I know where it is and I’ll post it later though it does sound a little similar to yours.

This message has been edited. Last edited by: Altaholic,

You need to add some chopped up Thai chilis to your recipe. I like my jerky spicy. Use real garlic, it'll taste better.

Soy Vey Very Very Teriyaki. Trust me.

PH

I once had kangoroo jerkie, and it was not bad. That of course was in the Phillipines.

I'm trying a new recipe:

1.5 cups soy sauce
1.5 cups worcestershire
10 tsp Liquid Smoke
5 tbps red pepper flakes
4 chopped garlic cloves (on foghorn's rec)
tsp onion powder
tsp nutmeg

of course salt for curing as well.

Hope this batch turns out better. The last one was too salty. I'll post reviews tomorrow evening.

Just one question; WHY?

A better question is WHY NOT?

Beef jerky is awesome. Fun to make too. The only problem is you can't stop eating it.

O'Buerto!

Batch 2 was way better. Altaholic, let me know when you find that recipe.

quote:

Originally posted by DRLSUBARU:
I'm trying a new recipe:

1.5 cups soy sauce
1.5 cups worcestershire
10 tsp Liquid Smoke
5 tbps red pepper flakes
4 chopped garlic cloves (on foghorn's rec)
tsp onion powder
tsp nutmeg

of course salt for curing as well.

Hope this batch turns out better. The last one was too salty. I'll post reviews tomorrow evening.

I'd add maybe a 1/4 cup of brown sugar to that to balance the salt.

I hate to encourage this sort of behavior, as I usually shun red meat, but this is a recipe from my brother-in-law, who turns it into incredible elk jerky. It'd work fine for beef I'm sure:


The safest way is to buy a package of pre-mixed spices and cure and follow the
directions. I like the High Mountain brand which is available at most grocery
stores for about $6 - $7 per package which will treat about 20 lbs of meat.
These have different flavors and include the cure which is a combination of salt
and sodium nitrate (salt peter). Jerky made with this will keep almost forever
if kept cool and dry.

If you want to try your own:

Take the meat and slice into strips 1/4" to 3/8" thick.
Make a brine by combining 1/4 cup salt, 1/4 cup brown sugar and 4 cups water.
Add seasonings like teriyaki, or soy sauce (approx 1/4 cup of either / both)
add hot sauce (if desired)
add Tbs of Liquid smoke (if desired)

I like to taste the brine before adding the meat. The brine should be very
salty but not so salty that you cant stand to taste it. If too salty add more
water or more brown sugar.

Soak the meat in the brine overnight then place the meat on racks for drying.
At this point you can sprinkle pepper or other dry spices onto the meat before
drying. Dry the meat in a food dehydrator or in the oven at 150 degrees. It
helps to spray some Pam on the racks to keep the meat from sticking. Dry until
the meat will just bend without breaking.
Jerky made this way will keep well if kept dry but should be refrigerated.

I ate beef jerky in the army in the 1970's. I never want to eat it again. I also do not want to drink coffee from a dirty metal cup either.

quote:

Originally posted by DRLSUBARU:
I bought one of those fancy food dehydrators to attempt making my own beef jerky. Has anyone else here tried this before? I could use some tips. Batch #1 will be ready tomorrow. I'll provide a review.

Hey DRSUB

If you enjoy making Beef Jerky and decide to stay with it, I would try a Smoker. I smoke Salmon and make Salmon Jerky and Beef as well and nothing beats the real smoke flavour. Also the trick is in the brine, not Soy sauce. You should try using a good brine salt as this works best. Good luck, sounds like your enjoying making it, which is the fun part!

Just made a batch - the recipe in this thread was always my base - minus the brown sugar and nutmeg. Delicious I will add these two ingredients for every batch made from here on out.