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It's Beef Jerky Time!

A couple days back I purchased 6 lbs of eye of round from Costco.  It's become my favorite for jerky because it's very lean and easily trimmed.  This batch of meat is sliced thinly and then marinated for two days in my secret sweet hot teriyaki hooch.  After marinating it goes into the dehydrator for around 16-24 hours and then I bag it up.  Thanks for looking! :)
 
First I mix up the sweet hot teriyaki hooch:
 
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Then I prep the meat:
 
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The fat cap comes off easily, leaving behind a very lean chunk of meat. 
 
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Once trimmed I cut it down into blocks that I can slice thin.  Shooting for 1/8" inch or less.
 
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Time for your bath mister meat! 
 
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All six pounds swimming and getting happy.  I mix this by hand twice a day for two days.
 
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Now that the marinade is over it's time to dry.  Set the meat in single layers on the dehydrator racks, making sure nothing touches or overlaps.  
 
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For extra bonus sprinkle some of your favorite powder on it before right before it goes in the dehydrator.  This batch gets bahamian goat and yellow congos.  :)
 
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Check the jerky after 12 hours and then every two hours thereafter.  Thicker pieces can take up to 24 hours but you don't want it so dry it will snap.  Remove the jerky when it's still got a bit of bend to it, so it's still chewy.  The finished product:
 
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Start to finish this takes about 2 hours of work time and roughly a day to dry.  Truly this is super easy and there's plenty of room to experiment with marinades and flavor profiles.  No matter what you're marinating in be sure to taste and adjust seasonings to your liking *before* you put the meat in.  I like adding extra heat with a sprinkle of powder at the end of marinating because the pepper taste doesn't get lost in the marinade and it's easier to bump heat that way.  Next I'm going to be test batching some other flavor profiles; Indian Hot Goan Curry, some Bourbon BBQ and another batch I'm calling Crack the Sky made with pecan smoked trin scorps and peach smoked red bhuts.  
 
<3 THP!  :D
 
 
 
 
I did not like jerky that I made from ground years ago, using the pink salt or whatever, but I would absolutely give that a try if I didn't give away my dehydrators ...
 
In other news, I have like 6x PID controllers and a portable roasting oven, so I might give some a whirl using that ...
 
Can you tell me the temp setting on the dehydrator? ...
 
:CHEERS:
 
grantmichaels said:
Can you tell me the temp setting on the dehydrator? ...
:cheers:
 
I run the dehydrator at 100 degrees or so.  Whatever doesn't fit the dehydrator trays goes onto a rack on a cookie sheet in the oven at 170 (lowest setting).  It takes about 2-3 hours this way.  
 
Sounds great I like a sweet/hot profile with my jerky. I like teriyaki, brown sugar, orange juice, onion, garlic and your favorite pepper powder/flakes. I make a similar marinade for smoked salmon.

grantmichaels said:
I did not like jerky that I made from ground years ago, using the pink salt or whatever, but I would absolutely give that a try if I didn't give away my dehydrators ...
 
In other news, I have like 6x PID controllers and a portable roasting oven, so I might give some a whirl using that ...
 
Can you tell me the temp setting on the dehydrator? ...
 
:cheers:
it looks like you get to go shopping for a new and improved dehydrator lol  :)
 
Amazing! I like jerky, but here isn't easy to get.
 
2 weeks ago, I buy some bags of jerky imported from USA, but it was very expensive for me. So I did pay u$d15 for 80grs bag.
 
Thanks for share this recipe! I would can make it
 
So... you will share how make the marinade?
 
cypresshill1973 said:
So... you will share how make the marinade?
 
The marinade is soy sauce, teriyaki sauce, hoisin sauce, mirin, worcestershire sauce, a touch of fish sauce, bamboo smoked sesame seeds, garlic powder, onion powder, black pepper, smoked aleppo flake, smoked jalapeno & aji colorado blend and a bit of turbinado sugar - all mixed up and let sit for a day on the counter.  For 6 lbs of meat I use about 3 cups of marinade.   :)
 
Looks good! I also use eye of round. I use the PS Jerky cures available on Amazon. Except I cold smoke mine for an hour or so on the offset before I put it on the dehydrator.... set at 160° until they're hot then drop down to 90 to finish drying.
 
Matter of fact, I have 8 lbs of eye in the fridge I have to slice up and get marinading in  Allegro hot and spicy today.
 
SmokenFire said:
I run the dehydrator at 100 degrees or so.  Whatever doesn't fit the dehydrator trays goes onto a rack on a cookie sheet in the oven at 170 (lowest setting).  It takes about 2-3 hours this way.
So you only run yours at 100 degrees? I have been doing mine at 160 because I thought you had to, no?
 
parker49 said:
So you only run yours at 100 degrees? I have been doing mine at 160 because I thought you had to, no?
 
You're fine to run at 160 if you like parker.  I used to do so but was unhappy with my results; the jerky came out more like a 'meat cracker' (like burnt bacon texture) so I backed off the heat and started going longer.  The salt content of the marinade and the slow complete drying leaves no moisture behind for any baddies to get in to the jerky.  :)
 
SmokenFire said:
You're fine to run at 160 if you like parker.  I used to do so but was unhappy with my results; the jerky came out more like a 'meat cracker' (like burnt bacon texture) so I backed off the heat and started going longer.  The salt content of the marinade and the slow complete drying leaves no moisture behind for any baddies to get in to the jerky.  :)
Ah good to know that I will definitely try that next time thanks
 
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