Jerky Jerky

Not sure if this is the correct spot but...

I just popped a few pounds of cured beef Jerky in the dehydrator. Tips appreciated.

I have never really liked my homemade jerky. It is always too dang tuff and stringy. I have cows and an abundance of roast cuts that are good and lean, perfect for making jerky. My kids love the stuff. Give me some advise. I cut the meat thick, say a solid 3/8. I used and over the counter cure/season for 30 hours or so. I usually set the dehydrator to the high setting, for meat.

I have read some that say don't use heat at all, just let it dry. Of course most directions say it has to heat to 180. I have always pictured some Eskimo or old cowboy just soaking it in salt and hanging it the sun. Thanks for the help.

Heat will just cook it, regardless of temp. Try for cold circulated heat. Look up Alton Brown's jerky recipe/video on the introweb. His is by far the best tasting and best method I've ever eaten or seen yet.

What cuts of beef you using?
Make thinner cuts, 3/8 takes forever. I suggest you put meat in freezer to firm it up some, prior to cutting. It's so much easier than trying to cut room temp meat. That should eliminate some if not all your stringy, AND tough finished product. I do a mix dry and wet marinades. Then used an air dry method. If using stove 170, tops.

I'll go grammar nazi on you some other time.

I use flank steak, cut 1/4-1/8 think cut with the grain, and +1 for it being slightly frozen to get those thin cuts.

Thanks guys. I get the frozen part, and the grammar part. Any help on the cooking? As for the Alton Brown, not too helpfull. Does anyone just air dry? What I saw of Alton is use and oven at low. I think I might try just the fan, no heat next time.

Agreed on the cold. I freeze mine until it is about to turn solid, then run across the slicer.

A bit off, but what cuts do you guys do you use for jerky? Last time I made some was due to pure boredom and I picked up a london broil that didnt last the weekend, but it was delicious.

I usually use a random roast that doesn't have a bone or too much fat. I think sometimes people don't realize how few cuts like flank come on a cow. A good pikes peak or lean chuck is what I do. Then again I do not make the best jerky.

Much thinner cuts. You don't need cure if you are eating it quickly. (2 weeks in pantry, 1 month in fridge, 3 months in freezer). it will be less salty without the cure.

grinding it up and using a jerky gun will soften it up even more.

for 1/8 in thick, you probably need about 6 hours at 185*. Try some after 4.5 hours, see where it is at.

I use a box fan an non-fiberglass furnace filter to purely air dry. Takes about 24 hrs, but it's just right.

http://www.foodnetwork.com/recipes/a...ky-recipe.html

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Originally Posted by Herman

I usually use a random roast that doesn't have a bone or too much fat. I think sometimes people don't realize how few cuts like flank come on a cow. A good pikes peak or lean chuck is what I do. Then again I do not make the best jerky.

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Chuck is better than a random roast. You're using a higher quality cut for what is usually a cheaper cut process. Flank and skirt steak, those loose tips / ends. I've done a soy sauce garlic wet 30 min. tops, marinating the already sliced meat. There's teriyaki , soy sauce, pineapple, lemon juice you can choose liquid. garlic, red pepper, ginger, course black pepper, for the dry addition to your liquid. You can try the montreal steak seasoning sprinkled on the meat after using soy sauce & GARLIC, or w/out garlic.

Try doing a jerky with one of the runs you use on any beef cut you normally cook on the smoker, grill, slow cooker or oven.