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Old Dec 28, 2011, 06:31 PM
Build it, don't buy it
foamnpacktape's Avatar
Calgary, AB, Canada
Joined Apr 2008
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Question
Beef Jerky

My wife just came home with a dehydrator.

Anyone willing to give up their jerky recipes?

Regards,
Carey.
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Old Dec 28, 2011, 06:34 PM
St. Boondock
FL Knifemaker's Avatar
Joined Aug 2008
731 Posts
Any dry rubs and spices work. Use about half the salt that the recipies call for and it will be just right.
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Old Dec 28, 2011, 06:38 PM
I want to go flying!
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Joined May 2010
414 Posts
Sounds like a fun project, sorry no help though.
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Old Dec 28, 2011, 07:12 PM
St. Boondock
FL Knifemaker's Avatar
Joined Aug 2008
731 Posts
Our neighbors bought a really nice dehydrator at Bass Pro a few years ago. It works great. I'm actually burned out on jerkey. Invest in tooth picks
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Old Dec 28, 2011, 07:56 PM
Build it, don't buy it
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Calgary, AB, Canada
Joined Apr 2008
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Found everything from a bit of salt to 20+ ingredients in the seasoning on the interweb. I think I'll start with the simple ones, hard to improve meat, although salt, pepper and a bit of smoke is nice.

Did a job for a guy who ground the meat, then dried it. Really good jerky, especially if one is dentally challenged.

Regards,
Carey.
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Old Dec 28, 2011, 08:18 PM
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Tri-Cities/pullman, wa
Joined Aug 2007
88 Posts
Use even less than half the salt most recipes call for and make up for it with vinegar. The vinegar will mostly evaporate but leave a slight taste behind that in my opinion adds to the flavor. I use a smoker to make jerky though so it could be a little different with a dehydrator. Since a dehydrator doesn't add smoke you may end up having to use a little more salt to keep it preserved. Exact recipes are things that require some trial and error to your personal taste too.
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Old Dec 28, 2011, 09:48 PM
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Indiana_Geoff's Avatar
Joined May 2005
445 Posts
Alton Brown has an awesome segment on jerky.

http://www.foodnetwork.com/good-eats...rky/index.html

His method is different from using a typical dehydrator, but the education is always appreciated. The link has the times for the next showing.
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Old Dec 28, 2011, 10:10 PM
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Beaumont ,peoples republic of Kalifornia
Joined Jan 2004
232 Posts
London Broil and practice, more important than a dehydrator is a slicer.
I usually do Worcestershire sauce,liquid smoke,crushed red pepper, black pepper and vinger marinade .
I just do it in the oven, run the temp up to 250 turn it off prop the door open a inch 3-4 times over 3-4 hours ready by morning.
Some times add other stuff, chiles, brown sugar.
Stoves with pilot lights work even better
Never made a batch that I didn't like or my buddies didnt beg for.

Friend told me a "flavor wave" propped open will do it in a hour, have to get me one of those.

Just got a dehydrator tryed to do apricots in it( fail) Always next season
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Old Dec 29, 2011, 12:09 AM
AustinTatious
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Hurst, Texas, United States
Joined Jul 2003
1,945 Posts
I wont give up my family recipe but I will give you some pointers...

Brown sugar in the liquid smoke. add some kind of marinade to the mix and finally, buy fatty meat. Most people think the fat is no good for jerky and that is just plain wrong. We fight over the fat.
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Old Dec 29, 2011, 12:45 AM
Build it, don't buy it
foamnpacktape's Avatar
Calgary, AB, Canada
Joined Apr 2008
2,160 Posts
Thanks for the responses, and advice.

Going to Costco tomorrow to buy a big chunk of meat, and do some trial and error.

Cheers,
Carey.
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Old Dec 29, 2011, 01:02 AM
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Mark Wood's Avatar
United States, CA, Bear Valley Springs
Joined Feb 2000
26,189 Posts
Using a Luhr Jensen L'il Chief smoker

London Broil half frozen to stiffen up for slicing

Slice meat 1/4" thick pieces crosswise from length

Brine=

1/2 gallon water, 1/2 cup non-iodized salt, 1 and a 1/2 cups brown sugar, 8 shakes Worchestershire sauce, 8 ounces KC Masterpiece BBQ sauce, 12 hard shakes of Tabasco, ground pepper.
Stir until blended, add meat slices and chill overnight.
Smoke with two pans of apple, cherry or (my fave) alder chips. Reduce until fairly dry all the way through (about 12 hours).

Once the meat has reduced and removed from the smoker and begins to cool, the sugar will leach out of the meat forming a natural glaze.
Seriously killer stuff.

mw
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Old Dec 29, 2011, 01:49 AM
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Tamarind sauce will add some really interesting sour flavor.
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Old Dec 29, 2011, 07:35 AM
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Joined Dec 2005
149 Posts
I only use deer. NO fat. period. Fat will spoil if you happen to be allowed to keep any jerky for any length of time. Only cut with the grain. No cross grain cuts. It just isn't right.......
Lately I have gone simple. 1 Part water, 1 part SOY, 1/4 part Worcestershire, 1/4 Liquid smoke. Or there abouts. It is rather mild but tasty. (Add black or red pepper to spice it up) Mix ingredients and soak meat in mixture about 12 hours in fridge.
It is hard to make bad tasting jerky.
Good luck.
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Old Dec 29, 2011, 08:06 AM
Real Time Recon
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smith mt. lake VA.
Joined Jan 2007
8,258 Posts
Venison jerky .These recipes work well.Important to slice the meat ALL the same thickness. Firm the meat up in the freezer .Will make it easier to slice at desired thickness...
>>> http://www.free-venison-recipes.com/...y-recipes.html
Note: If you start with 5 pounds of meat .You'll end up w/about 2 pounds.
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Last edited by realtimerecon; Dec 29, 2011 at 08:14 AM.
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Old Dec 29, 2011, 08:46 AM
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445 Posts
I certify crash's results.
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