Jerky Recipes

[SouthPaw]

Well my brother and I just got our first dehydrator yesterday. We made a batch of ground beef (93/7) jerky from the pacakges of seasonings that came with the dehydrator. It was ok, a little dry but not bad for our first attempt. Anyways I wanted to see what you some of your guys' favorite recipes are. I pulled out two pounds of ground elk, bought some thin lean steaks, and a friend of mine is giving me 2.5lbs of rump roast. Any good recipes or advice?

[HoneyBadger]

In my experience, leaner meat will make your jerky last a lot longer. Fat spoils the meat and allows bacteria to grow. I've tried everything from just salt and pepper, to steak rubs and dillo dust and cayenne pepper.... Just play around until you find something you like. :)

[SouthPaw]

Ya I bought quite a few different spices from wally world last night to try. I wasn't too sure on marinades though. Does it just take longer to try when using marinades? I would say the batch we made last night was about 2-3 hours over done and we used no marinade, just seasoning.

[bnred9]

I have never tired the dehydrator method, just cus I was not a fan . I have always used a smoker and High Mountain Seasonings.

QDogg's method of making Jerky never fails for me. However, the seasoning and method should work just as well with a dehydrator.

QDogg's Jerky 101

Jerky 101

Start with 5 pounds of flank steak.

I've tried almost all cuts of meat and I keep going back to this. I use High Mountain Seasonings cutting board and knife kit for a consistent cut. Along w/their seasonings, Inferno (not as hot as you would think) and hickory in this batch. Their website: http://www.himtnjerky.com/ I have tried other cures, and these are great and very consistent.

All of the meat cut into desired strips and in zip lock bag curing for 24 hours. Make sure you go the full 24 hours and turning the bags a few times.
Put the strips in a smoker or your dehydrator. My smoker takes about 6 hours to get the right dryness.

Bob

[HoneyBadger]

Soaked some flank steak strips in teriyaki sauce once before drying them... pretty yummy!

[bnred9]

Jerky thread you can take a look at from cookshack.
http://forum.cookshack.com/eve/forums/a/tpc/f/4521013824/m/7442972427
Bob

[SouthPaw]

I have never tired the dehydrator method, just cus I was not a fan . I have always used a smoker and High Mountain Seasonings.

QDogg's method of making Jerky never fails for me. However, the seasoning and method should work just as well with a dehydrator.

QDogg's Jerky 101

Jerky 101

Start with 5 pounds of flank steak.

I've tried almost all cuts of meat and I keep going back to this. I use High Mountain Seasonings cutting board and knife kit for a consistent cut. Along w/their seasonings, Inferno (not as hot as you would think) and hickory in this batch. Their website: http://www.himtnjerky.com/ I have tried other cures, and these are great and very consistent.

All of the meat cut into desired strips and in zip lock bag curing for 24 hours. Make sure you go the full 24 hours and turning the bags a few times.
Put the strips in a smoker or your dehydrator. My smoker takes about 6 hours to get the right dryness.

Bob

Good stuff there! I know I can google a lot of recipes but I like the more home made kind. Especially spicy stuff!

[Ashton]

http://www.youtube.com/watch?v=rIK4DVLHf7Y

[Great-Kazoo]

Soaked some flank steak strips in teriyaki sauce once before drying them... pretty yummy!

Don't forget to add garlic AND red pepper flakes, to taste.

[Rooskibar03]

Bumping this instead of a new thread. Working on my first batch. Grabbed 5lbs of flank from Costco and sliced it up into two batches. Picked up some of those High Mountain and Cabelas kits but I'm looking forward to developing my own recipes.

Working on a batch of apples right now, jerky tomorrow.

http://i298.photobucket.com/albums/mm251/cmuthard03/525b49c2579bccd819a384d80ffe73f3_zps3f3ad593.jpg

[ray1970]

I would make fish jerky.

[Rooskibar03]

I would make fish jerky.

If its from the sea, its not for me

[ray1970]

If its from the sea, its not for me

Fine. Make some bacon jerky then.

[Awesom]

[Jamnanc]

Go to the carniceria, that's the Mexican meat market. Get Pallomilla, it's already sliced just under 3/8". Marinate for a few hours in. 1-3 cups soy sauce, 1/2 ish cup Worcestershire sauce, pepper, cayenne, garlic powder mustard powder 1/2 ish cup franks hot sauce, red pepper flakes and dried mustard 2 tsp ish. Move the meat around while it marinates so it all gets a taste, add hot shit if you like, oh yeah, maybe add 1/2 cup brown sugar if you want, sprinkle more hot shit as you put it on the dehydrator, dry it until its either really dry and tough, or not as dry, just so long as its dry, if you over dry it, take a paper towel, wet it, squeeze it out and place it in a ziplock with the overdry jerky, eat the jerky, enjoy the jerky, post a stream of consciousness recipe on a gun forum to see if anybody tries it cause its good, use whatever other red meat including brisket if your cheap and the fat streaks taste delicious, but they'll sour if left too long.,,... Adjust the recipe to your taste and put on the smoker if you want, but just for a little flavor, or add liquid smoke.... Make it a little different every time and save yourself the money it costs to buy from honey smoked hams, because their jerky is pretty f'ing good too.

[sniper7]

I've tried a lot of different ways for elk, duck, goose, deer and antelope.

Dry rubs mixed in with burger are pretty good. the leaner you make it the less time you need to dehydrate it, the leaner it is the longer it will last. the more fat it in, it won't last as long. If you have something like 8-10% fat in a ground beef/elk/etc, it is good for about 2-4 weeks at room temp, about 2-3 months in the fridge and 6-8 months in the freezer. luckily my 2 year old won't last a bag last a week. He devours the stuff.

Steaks/roasts that are pretty lean are the best IMO. Marinate the crap out of the meat after you thinly slice it. really let it soak. mix in your spice/rub/pepper while in the marinade. toss it in the dehydrator wet. top if off with spices etc as wanted. this usually takes twice as long to turn into jerky but I will apply more of the marinade with a brush 1-2 times during the dehydration.

flavor is all personal preference. I personally like hot spices, something with a bite.

If you want the best way to slice your meat, either invest in a very high end slicer, or get a cheap one and set your meat in the freezer for a couple hours and let it get very cold and stiffened up and it makes it very easy to slice thinly.

[sniper7]

I would make fish jerky.

I just got some of the best smoked salmon finished up. Fresh red salmon from up in Alaska. I love me some salmon, just cooked some up tonight