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drying Beef Jerky recipe ?

Gargoyle91

Gargoyle91

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 
 
 
 
 
Gargoyle91 said:
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 
 
 
 
Click to expand...
 
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/recipe/homemade-beef-jerky-42272
 
Edit: I should mention i use a dehydrator not the oven as this recipes mentions.
 
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.  :)
 
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....
 
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jedisushi06 said:
Been playing around with jerky lately on my traeger smoker.
Click to expand...
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.
 
Hotrod64 said:
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.
Click to expand...
Yes I use different flavors of pellets.


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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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Brisket jerky takes less time to smoke then other cuts iv'e noticed.  This batch took around 3-1/2 hours on the 225 setting.  It's best to do it on the smoke setting only but it's too cold to keep the temp stable right now on that setting.
 
Try teriyaki sauce. Then you don't need to add the other sugars and it also has less sodium than straight soy. Also it goes killer with beef/jerky.
 
jedisushi06 said:
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


Sent from my iPhone using Tapatalk
Click to expand...
Poking around the internet, I see over and over again a recommended ratio of 1 tsp curing salt to 5lbs of meat. Maybe that's part of your problem? (curing salt is actually mostly regular salt with only a small percentage sodium nitrate)
 
edit: forgot to mention, don't confuse "light" soy sauce with low sodium. Something I learned the hard way thinking I was clever and buying different types from my local Asian market. The "light" was actually a good deal saltier than the dark. 
 
jhc,
 
Good points. I never use salt directly in my recipes but rely solely on the soy sauce to provide it (always seems to suffice.)  I have discovered some soy "seasoning" products that produce a better flavor and would recommend using them in place of traditional soy sauce. Here are a couple, but if you have an oriental grocery store available, there may be more varieties for experimentation. 
 

 
 
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