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The Official Home Beef Jerky Thread

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Posted

In the spirit of the Official Home Brew thread:

What Southern born guy does not have his own beef jerky recipe?

I actually bought a semi commercial dryer and would do like 2-3 pounds dried at a time. Instead of wine and cheese crowd I hang with the beef jerky and micro brew crowd.

Beef was round steak sliced thin by commercial slicer. Trim off ALL fat.

My marinade was basically this:

Dale's

Hot sauce (Durky's usually)

Sea Salt

Apple Cider Vinegar-and I mean a lot.

24-48 hours marinade in frig.

Top the jerky off with sliced jalapenos, red pepper flakes, whatever.

Dry until plyable but not break. I did my dryer one hour at 150, one at 160, one at 170 and kept it there until the way I wanted.

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Posted

do you own a slicer?

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Posted

Yeah a cheapy one...200 dollars or so...but my wife also uses it to slice sandwich cuts off hunks of meat like ham and turkey so I bet is paid for itself 10 times over.

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Posted

do you own a slicer?

Or you can slip the guy at Food Lion 5 dollars and let him do it.

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Posted

Thanks for the recipie, I might try this, never tried to make Jerky before but always buy it at the store.....good looking out, I see Jamican jerk in my future

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Posted

You don't need a commercial dryer or even a cheap Ronco one...you can do this in the oven too.

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Posted

I'd like to make Jerky one day.

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Posted

I like making jerky but I don't have a good recipe. It always turns out so salty even when I cut way back on the salt. Someone just gave us some really great venison jerky, I'm hoping to get the recipe from them.

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Posted

I've made it a couple times. It turned out decent, but it wasn't as good as store bought. I hope my next batch turns out better.

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Posted

I, too, have a semi-commercial dehydrator... Have made my own jerky several times... I usually just buy the strips of beef they sell for stir frying... If you get a good pack, most of them are cut pretty uniformly and lacking in fat...

I marinate overnight in water, habanero hot sauce, texas pete, salt, nature's seasoning, garlic salt, garlic powder, soy sauce, worchestershire sause, crushed red pepper, liquid smoke, and a dash of lemon juice... really, whatever I feel like throwing in there...

I dry it until it is done (never can set a consistent time... too many variables), and it always turns out great... I have a bag in my desk at work that is well over a year old now, and still tastes great...

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Posted

How thin are the slices?

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Posted

How thin are the slices?

Beans-I slice mine 1/8 to 1/4 inch. Personal preference though-I like thin and real dry.

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