food First ever jerky attempt.....

[OoNickoC]

Apparently jerky is somewhat foolproof as I can honestly say that this is hands down the top 5 jerky slabs I ahve ever tasted....and I cheated lol.
 
I decided too do it quick and dirty with a stor bought sauce but it was the inaugural run of my first dehydrator.
I Used bottom round (2.27 lbs) in a generic ebay dehydrator.
 
I tested the dehydrator after reading warnings on temps and sure enough my unit only gets to about 150....no bueno i think right?
 
I marinated the sliced beef in island pineapple teriyaki with about 6 or so Orange Thia SSE peppers minced VERY fine for a good spread, that sat overnight in the fridge.
 
I precooked the meat to about 155-165 ish then tossed in the dehydrator and they dried for around 5 hours with me rotating trays a couple times. The pic is about an hour before finished when rotating, everything seen is being metabolized as I type this with a smile on my face.
 
End result.....omg......I will never eat store bought again if I can help it.....wow!
 
 
 

 

[Mr.CtChilihead]

 Nice that is just about the same as I do..My favorite is pork jerky using a store made teriyaki (Soy Vay brand) and add diced hot peppers. Slice pork loin. Marinate for 3 days, grill both sides quickly over high heat on grill I prefer charcoal and then into dehydrator. Comes out great, i do more pork them beef these days..
 

 

[peppamang]

Oh man I've been on a beef jerky life style. i need to make some at home because prices are so damn high. 

 

[MikeUSMC]

Looks and sounds awesome, Nick (and Walt )! I've been putting off trying my hand at jerky for way too long, haha. I'll get around to it one of these days

Anyone know how long the shelf life might be on this recipe without a vacuum sealer? Or a decent way to store it after it's dehydrated? Mason jars, and then eat ASAP?

 

[dragonsfire]

Mmm, been a long time, used to make Turkey jerky in the dehydrator.

 

[Mr.CtChilihead]

Anyone know how long the shelf life might be on this recipe without a vacuum sealer? Or a decent way to store it after it's dehydrated? Mason jars, and then eat ASAP?

 
 
Mike I refrigerate it but it is never around long enough to worry and I do 10 pounds at a time.If your worried about it just add some Prague powder #1 cure to your marinade..Though I never use it..

 

[OoNickoC]

 Nice that is just about the same as I do..My favorite is pork jerky using a store made teriyaki (Soy Vay brand) and add diced hot peppers. Slice pork loin. Marinate for 3 days, grill both sides quickly over high heat on grill I prefer charcoal and then into dehydrator. Comes out great, i do more pork them beef these days..
 

 
Definitely going to try it with some pork, sounds amazing!
 

Oh man I've been on a beef jerky life style. i need to make some at home because prices are so damn high. 

 
This is exactly why I bought the dehydrator lol, was about $30 on eBay, and I "was" spending about $8+/week on gas station jerky before work! All I can say is dooo it!
 

Looks and sounds awesome, Nick (and Walt )! I've been putting off trying my hand at jerky for way too long, haha. I'll get around to it one of these days

Anyone know how long the shelf life might be on this recipe without a vacuum sealer? Or a decent way to store it after it's dehydrated? Mason jars, and then eat ASAP?

 
I cut it a bit too thick and took forever to finish, about 7 hours, my dehydrator doesn't seem to go above 150 so that may have taken longer? It does however taste FANTASTIC....BOMB.....never buying jerky again unless its an emergency. I should have doubled or even tripled the amount of peppers though as I could barley detect the heat. 
A guy I used to work with told me that if I cut it a bit thinner and use the most lean meat I will stay vacuum sealed for over 6 months (I read a year on some posts online but I am skeptical of this without preservatives of some sort).
I plan on vacuum sealing in portions that will last about a week and making about 3 finished pounds or so at a time. Here is the end result, I ended up with just over 1lb of jerky using 2.7lbs of bottom round steak.

 

[Swamptrout]

I usually punch out about 15 pounds of fresh meat at a time, and I end up with about half that weight in finished product. I usually put a pound in an air tight container in the fridge and the rest is vac sealed in 1 pound lots and put in the freezer.
 
vac sealed and in the freezer I am advised it will last years, although it never lasts more than a couple weeks

 

[Rabbit91476]

Try London broil. I always found before trim round greasy. I use chipotle powder instead of chili. And teriyaki marinade instead I f juice. To enhance flavor