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Beef Jerky recipe ?


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#1 Gargoyle91

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Posted 22 September 2015 - 11:34 AM

Made my 1st batch of Jerky last night used a 3 pound beef top round couldn't find eye of round.. The recipe called for Soy sauce and salt Well it came out a bit salty but edible -- I marinaded it for 24 hours was that 2 long?  

 

Anyone got a nice Jerky recipe you want to share?

 

This one had 

 

Soy sauce

Winchester sauce -lol no idea how to spell it

I used pine apple juice as a meat tenderizer

brown sugar

salt

paprika

pepper

liquid smoke

garlic powder

onion powder 

 

 

 



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#2 parker49

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Posted 22 September 2015 - 11:47 AM

Made my 1st batch of Jerky last night used a 3 pound beef top round couldn't find eye of round.. The recipe called for Soy sauce and salt Well it came out a bit salty but edible -- I marinaded it for 24 hours was that 2 long?  

 

Anyone got a nice Jerky recipe you want to share?

 

This one had 

 

Soy sauce

Winchester sauce -lol no idea how to spell it

I used pine apple juice as a meat tenderizer

brown sugar

salt

paprika

pepper

liquid smoke

garlic powder

onion powder 

 

 

 

 

Thats funny i made jerky yesterday after letting it marinade for two days.  I  use this recipe but tweak it to match my tastes. I always add some pure evil and other hot sauce(s) and  I also put hot powder on it when i put it in the trays.  Turned out really good.

 

http://www.food.com/...eef-jerky-42272

 

Edit: I should mention i use a dehydrator not the oven as this recipes mentions.


Edited by parker49, 22 September 2015 - 11:51 AM.


#3 JoynersHotPeppers

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Posted 22 September 2015 - 11:49 AM

Use low/no sodium soy if you add additional salt. 


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#4 dragonsfire

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Posted 22 September 2015 - 12:54 PM

That's about the same as I did years ago when making Turkey Jerky, used Cayenne pepper then :)

Pineapple juice great stuff when its fresh/uncooked.



#5 SmokenFire

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Posted 22 September 2015 - 01:09 PM

Hi Gargoyle91!  Here's a simple recipe I've been using (altering to taste/whim) for a few months now - reposted from Sic's 'something cooler' thread:

 

For 2lbs meat:

 

1/4 cup soy sauce

1/4 cup turbinado sugar (sugar 'in the raw')

1 tbsp olive or canola oil

1 tbsp Worcestershire sauce (I use Salsa Ladys!)

1 tbsp minced fresh ginger (one inch chunk)

1 tbsp minced fresh garlic (2-3 cloves)

Juice from 1 lime

1 tsp fresh ground black pepper

1 tsp sea salt

Pepper powder to taste

 

Directions

 

1. Trim meat of excess fat and slice into 1/4" thin strips (or thinner if you can.  put meat in freezer for 30 minutes to help or use slicer)

2. Whisk up all marinade ingredients, pour over meat.

3. Mix meat with marinade.  Store in bowl or ziplock for at least 24 hours.

4. Arrange meat on dehydrator trays.  Do not allow overlap.  Load up and turn it on!  (note you can use low oven for this, google is yer friend)

5. 6-10 hours later you have a dried and amazingly flavored beef jerky that is WAY better then the overpriced processed junk you've had recently...

 

Tips:

 

Taste the marinade prior to bathing the meat. If you want hotter or sweeter or spicier now's the time.

Once meat is fully completely dry, split it into servings and ziplock bag it.  Stuff you're going to eat this week can stay out - the rest should go into cold dry storage.

Make sure your meat is fully completely dry, and eat any pieces that are 'fatty' first.  The pieces with inherent marbling and/or fat are going to lose quality the quickest so eat them first.

 

Hope that helps, and by all means experiment with it.  :)


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#6 hogleg

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Posted 22 September 2015 - 01:14 PM

:drooling: ^ ^ ^ ^ I've had the Dudes jerky, Its amazing!!!^ ^ ^ ^  :drooling:



#7 grantmichaels

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Posted 22 September 2015 - 01:21 PM

:drooling: ^ ^ ^ ^ I've had the Dudes jerky, Its amazing!!!^ ^ ^ ^  :drooling:

 

Agreed.

 

sirex, too.


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#8 salsalady

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Posted 30 September 2017 - 02:39 PM

Giving this a go today and tomorrow.  I can't figure out how to get photos off the Motorola, but it's pics of ingredients and meat.  I think y'all can use your imagination for this part.  ;)

 

2 pounds carne asada sliced beef- cut into thin strips, pencil size

 

1/3 cup tamari (soy sauce)

1/4 cup pineapple juice concentrate

1/3 cup water

1 Tbsp olive oil

1 1/2 Tbsp minced ginger

1 Tbsp minced garlic

+1 tsp black pepper

1 tsp sea salt

sprinkle of red chiles blend (hots and superhots)

 

I'm out of worchestershitshire, so I decided to use pineapple juice concentrate, for the acidity and sweetness.  The marinade tasted good.  Not too salty in the bowl, I'm guessing it will get noticeable saltier after drying.  Going to use the oven with fan (Convection) tomorrow.

 

 

Edit- OK, I googled how to upload photos from the phoane, Methow style....

 

PrintMus_038.jpg

eggses.jpg

 

IMG_20170930_115412721.jpg

IMG_20170930_120508636_HDR.jpg

IMG_20170930_120801902.jpg

IMG_20170930_120905060.jpg

IMG_20170930_121755787.jpg

 

 

 


Edited by salsalady, 30 September 2017 - 02:49 PM.

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#9 jedisushi06

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Posted 18 February 2018 - 09:21 PM

Been playing around with jerky lately on my traeger smoker.



#10 Hotrod64

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Posted 18 February 2018 - 11:21 PM

Been playing around with jerky lately on my traeger smoker.


I'll be smoking some up shortly using hickory for the first time, have you been trying different woods? I just pruned my orange tree so i might chip and dry some then give that a try also.

#11 jedisushi06

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Posted 18 February 2018 - 11:26 PM

I'll be smoking some up shortly using hickory for the first time, have you been trying different woods? I just pruned my orange tree so i might chip and dry some then give that a try also.

Yes I use different flavors of pellets.


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#12 jedisushi06

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Posted 18 February 2018 - 11:26 PM

5af4771ec87467be06115a8faa29fc45.jpg
beer black pepper brisket jerky
2 cans of brown ale
2 cups mushroom soy
1/2 cup Worcestershire
6 tbl Brown sugar
2 tbl curing salt
4 tbl coarse black pepper
1 tea onion powder
1 tea garlic powder
1 tea cherry wood Carolina reaper salt
4-5 pound brisket


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Edited by jedisushi06, 18 February 2018 - 11:27 PM.


#13 Hotrod64

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Posted 18 February 2018 - 11:38 PM

Awesome,...Looks the goods.

#14 The Hot Pepper

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Posted 19 February 2018 - 04:39 AM

Very nice!

Not really sure I want to try any pickled meat. I will stick with Bosss cucumber.


#15 jhc

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Posted Today, 08:48 AM

Been playing around with jerky lately on my traeger smoker.


That looks really cool, what kind of time and temps are you using?




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