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Posted: 2/13/2016 8:14:00 AM EDT
[#1]
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Posted: 2/13/2016 8:31:51 AM EDT
[#2]
Ohl style beef jerky
my grandfather raised 7 kids in a tiny 3 bedroom 1 bath house. He was a poor white immigrant, and made ends meet by making real home made jerky to sell. Now my uncle carries on the tradition. Give it a try, you wont be disappointed. just as an FYI....everything, except for maybe one, that has been listed in this thread is not smoked. even if it says it is, its not; its dehydrated. if thats your thing then fine, but dehydrated jerky will never compare to smoked. |
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Posted: 2/13/2016 8:35:29 AM EDT
[#3]
Homemade elk or venison jerky
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Posted: 2/13/2016 8:39:42 AM EDT
[#4]
Quote HistoryQuoted:
I'm trying to get my jerky soft and chewy...and fairly thin (less than 1/8"). Any ideas on how to achieve this? A certain marinade? Tenderizer? Pound the meat after cutting it? This tenderizer is what I use and worth the money IMO. http://www.amazon.com/Sportsman-SM07492-Meat-Tenderizer-Cuber/dp/B004Y6BH6W/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1455367099&sr=1-11&keywords=meat+tenderizer |
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Posted: 2/13/2016 8:41:06 AM EDT
[#5]
Krave
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Posted: 2/13/2016 9:22:01 AM EDT
[#6]
Quote HistoryQuoted:
I'm trying to get my jerky soft and chewy...and fairly thin (less than 1/8"). Any ideas on how to achieve this? A certain marinade? Tenderizer? Pound the meat after cutting it? Try different cuts of meat. Cut it across the grain instead of with it and it will pull apart easier, dehydrate or smoke at a lower temp and for less time for nice juicy jerky. I do mine at 130 and only for 5-6 hours. |
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Posted: 2/13/2016 9:29:07 AM EDT
[#7]
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Posted: 2/13/2016 9:36:21 AM EDT
[#8]
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Posted: 2/13/2016 9:57:32 AM EDT
[#9]
I make my own two or three times a month
Seasoned with Hickory, once in a while I will do some 12 pepper but I like Hickory the best |
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Posted: 2/13/2016 10:37:01 AM EDT
[#10]
Quote HistoryQuoted:
Ohl style beef jerky my grandfather raised 7 kids in a tiny 3 bedroom 1 bath house. He was a poor white immigrant, and made ends meet by making real home made jerky to sell. Now my uncle carries on the tradition. Give it a try, you wont be disappointed. just as an FYI....everything, except for maybe one, that has been listed in this thread is not smoked. even if it says it is, its not; its dehydrated. if thats your thing then fine, but dehydrated jerky will never compare to smoked. For my homemade deer jerky, I cold smoke for one hour before going on the NESCO. Marinade is very similar to those listed. For bought jerky the Buckys hill country garlic is pretty damn good. |
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Posted: 2/13/2016 10:38:08 AM EDT
[#11]
Tagscribe!
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Posted: 2/13/2016 10:58:37 AM EDT
[#12]
Quote HistoryQuoted:
Here is my recipe for marinade. Slice to desired thickness and add beef and marinade to a ziplock and let sit overnight. Place on your dehydrator until done. 1/4 cup soy sauce 1/4 cup teriyaki sauce 1/4 cup Worcestershire 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup brown sugar 1/4 tsp liquid smoke 1 tbsp black pepper 1 tsp granulated onion 1 tsp granulated garlic 1/4 tsp cayenne pepper 1/4 tsp red pepper flakes How many lbs do you do at a time with that? I'm on my 5th batch of jerky for the year. Little cheap nabsco or whatever dehydrator works great. |
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Posted: 2/13/2016 11:04:19 AM EDT
[#13]
Quote HistoryQuoted:
How many lbs do you do at a time with that? I'm on my 5th batch of jerky for the year. Little cheap nabsco or whatever dehydrator works great. Quote HistoryQuoted:
Quoted:
Here is my recipe for marinade. Slice to desired thickness and add beef and marinade to a ziplock and let sit overnight. Place on your dehydrator until done. 1/4 cup soy sauce 1/4 cup teriyaki sauce 1/4 cup Worcestershire 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup brown sugar 1/4 tsp liquid smoke 1 tbsp black pepper 1 tsp granulated onion 1 tsp granulated garlic 1/4 tsp cayenne pepper 1/4 tsp red pepper flakes How many lbs do you do at a time with that? I'm on my 5th batch of jerky for the year. Little cheap nabsco or whatever dehydrator works great. Usually it will cover 2-3 lbs. once I hit 4 lbs, I double the marinade.. |
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Posted: 2/13/2016 11:06:10 AM EDT
[#14]
Quote HistoryQuoted:
Usually it will cover 2-3 lbs. once I hit 4 lbs, I double the marinade.. Quote HistoryQuoted:
Quoted:
Quoted:
Here is my recipe for marinade. Slice to desired thickness and add beef and marinade to a ziplock and let sit overnight. Place on your dehydrator until done. 1/4 cup soy sauce 1/4 cup teriyaki sauce 1/4 cup Worcestershire 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup brown sugar 1/4 tsp liquid smoke 1 tbsp black pepper 1 tsp granulated onion 1 tsp granulated garlic 1/4 tsp cayenne pepper 1/4 tsp red pepper flakes How many lbs do you do at a time with that? I'm on my 5th batch of jerky for the year. Little cheap nabsco or whatever dehydrator works great. Usually it will cover 2-3 lbs. once I hit 4 lbs, I double the marinade.. Perfect. My dehydrator can hold about 2-3. My last batches were 10lbs... Took me 4 reloads on the dehydrator to get it all done. 
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Posted: 2/13/2016 11:07:53 AM EDT
[#15]
Nacho cheese slim jims.
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Posted: 2/13/2016 12:27:14 PM EDT
[#16]
Quote HistoryQuoted:
Excalibur brand. If you believe in buy once, cry once, that is what you seek. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted:
Here is my recipe for marinade. Slice to desired thickness and add beef and marinade to a ziplock and let sit overnight. Place on your dehydrator until done. 1/4 cup soy sauce 1/4 cup teriyaki sauce 1/4 cup Worcestershire 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup brown sugar 1/4 tsp liquid smoke 1 tbsp black pepper 1 tsp granulated onion 1 tsp granulated garlic 1/4 tsp cayenne pepper 1/4 tsp red pepper flakes Dude that's sounds fucking gooooood !! 
It took many years to perfect my recipe. I give some away to friends and family and they all say it's the best. Sometimes I add a little more heat to it for myself but start with this and after your first batch you can add more of whatever you want for your particular taste. Please report back and tell me how you like it. For sure !! I'm already looking on Amazon for my first dehydrator 
Excalibur brand. If you believe in buy once, cry once, that is what you seek. I've had my Excalibur for about 15 years. The Cadillac of dehydrators no doubt. |
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Posted: 2/13/2016 12:40:55 PM EDT
[#17]
Now I'm hungry.
I guess I'm smoking jerky tomorrow. |
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Posted: 2/13/2016 1:30:54 PM EDT
[#18]
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Posted: 2/13/2016 1:45:06 PM EDT
[#19]
Assuming we aren't talking about home-made...
Then this stuff: http://www.kingkalibur.com/ Tastes really good, and fru fru good for you. |
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Posted: 2/13/2016 2:43:47 PM EDT
[#20]
Quote HistoryQuoted: I'm trying to get my jerky soft and chewy...and fairly thin (less than 1/8"). Any ideas on how to achieve this? A certain marinade? Tenderizer? Pound the meat after cutting it? Just don't dry it as long. Mind you this means you need to eat it quicker. I beat it as it drys and stop it at my desired texture for that batch. If you want it to be safe but very moist you can dry at 160 so it essentially cooks first. Mold is the biggest enemy of moist jerky. |
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Posted: 2/13/2016 3:19:31 PM EDT
[#21]
Quote HistoryQuoted:
Homemade FTW This. Got me a ten tray dehydrator from Cabelas, make a batch about twice a month. |
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Posted: 2/13/2016 3:24:57 PM EDT
[#22]
genuine South African Biltong, fresh. preferably made from a Young Eland or Bushbuck
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Posted: 2/13/2016 4:19:30 PM EDT
[#23]
Two gallons of marinade / brine is ready.
Now time to prep the meat! 
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Posted: 2/13/2016 4:26:48 PM EDT
[#24]
Other than my elk jerky, the best beef jerky I've ever had comes from Ranger Meat Company in Ranger, Texas.
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Posted: 2/13/2016 4:29:08 PM EDT
[#25]
Quote HistoryNot bad but I enjoy a little meat with my salt. |
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Posted: 2/13/2016 4:29:35 PM EDT
[#26]
Quote HistoryQuoted:
I prefer jack links original. |
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Posted: 2/13/2016 4:33:05 PM EDT
[#27]
Anything from Buckee's
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Posted: 2/13/2016 4:34:56 PM EDT
[#28]
Suggestions for a slicer?
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Posted: 2/13/2016 4:36:34 PM EDT
[#29]
thanks for the recipe cuttingedge
made up a batch of the marinade... just added the beef and letting it sit overnight. will post report tomorrow as I am enjoying it! |
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Posted: 2/13/2016 4:39:25 PM EDT
[#30]
Quote HistoryQuoted:
Suggestions for a slicer? I have this one. http://www.basspro.com/RedHead-Pro-Electric-Food-Slicer/product/1312191639/ |
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Posted: 2/13/2016 4:39:56 PM EDT
[#31]
Quote HistoryQuoted:
Suggestions for a slicer? I've had this one for a long time. I only really use it when making jerky. It works just fine. |
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Posted: 2/13/2016 4:40:55 PM EDT
[#32]
Quote HistoryQuoted: Suggestions for a slicer? If you don't plan to use it extensively/daily, harbor freight has a cheap rotary slicing machine. $29.99. I've had one for years.  |
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Posted: 2/13/2016 4:47:57 PM EDT
[#33]
I think your all liars, but just to be sure, pm me and I'll give you my address so you can send me some and I'll see if your jerky is really the best.....
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Posted: 2/13/2016 4:54:40 PM EDT
[#34]
toothpicks work good for hanging meat off the oven racks.
For a store bought pre-mix hi-country has many good flavors. The above recipe looks good. |
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Posted: 2/13/2016 5:24:58 PM EDT
[#35]
After trying everything I ever found east, west, north, south- Triple E Jerky West Point VA id the best, they sell off facebook and is carnivore Crack.
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Posted: 2/13/2016 7:42:57 PM EDT
[#36]
14.93 pounds of beef goodness.
I didn't take pictures after getting it all sliced (some was already sliced, some needed slicing) and into the marinade/brine. It will vacuum marinate/brine until tomorrow morning. Then it will be smoked to perfection. 
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Posted: 2/13/2016 9:48:04 PM EDT
[#37]
The best beef jerky isn't beef jerky, it's Droëwors. It's a dried sausage about as big around as your little finger. I got hooked on it hunting in South Africa. There it is made from the meat of plains game like wildebeest, kudu, and impala. A company in North Carolina called Biltong USA makes it from beef. You can get it here:
http://www.biltongusa.com/biltong-products/products-droewors/ If you try it, you'll never eat regular jerky again. |
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Posted: 2/14/2016 9:07:50 AM EDT
[#38]
how long do you guys normally leave jerky in the dehydrator?
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Posted: 2/14/2016 11:38:38 AM EDT
[#39]
Quote HistoryQuoted:
how long do you guys normally leave jerky in the dehydrator? About 6-7 hours in mine at 165F usually. I use a 9 tray Excalibur and I love it. |
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Posted: 2/14/2016 11:39:09 AM EDT
[#40]
Quote HistoryQuoted:
how long do you guys normally leave jerky in the dehydrator? 4 to 8 hours, depending on how much jerky and how thick sliced. |
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Posted: 2/14/2016 1:36:19 PM EDT
[#41]
Let's make some jerky.
Cure / Brine / Marinade Complete 
It took both smokers to step up to the challenge. The vertical lines you see in the second picture is hail / ice rain. It's fucking cold out there. 
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Posted: 2/14/2016 2:03:07 PM EDT
[#42]
My oven has a dehydrate option on it. What temp should I use? It starts at 120 and would I leave the door cracked open if it has the dehydrate option or is that just for a regular oven? Tried it once a few years ago and I definitely didn't do it right.
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Posted: 2/14/2016 2:33:04 PM EDT
[#43]
Quote HistoryQuoted:
My oven has a dehydrate option on it. What temp should I use? It starts at 120 and would I leave the door cracked open if it has the dehydrate option or is that just for a regular oven? Tried it once a few years ago and I definitely didn't do it right. Most dehydrators are used at 150 - 165F. What model is your oven? I've never heard of one with a dehydrate option. |
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Posted: 2/14/2016 3:56:56 PM EDT
[#44]
Quote HistoryQuoted:
Most dehydrators are used at 150 - 165F. What model is your oven? I've never heard of one with a dehydrate option. Quote HistoryQuoted:
Quoted:
My oven has a dehydrate option on it. What temp should I use? It starts at 120 and would I leave the door cracked open if it has the dehydrate option or is that just for a regular oven? Tried it once a few years ago and I definitely didn't do it right. Most dehydrators are used at 150 - 165F. What model is your oven? I've never heard of one with a dehydrate option. It's an electrolux about 5 years old. 
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Posted: 2/14/2016 4:03:24 PM EDT
[#45]
Quote HistoryQuote HistoryQuoted:
Quoted:
Quoted:
My oven has a dehydrate option on it. What temp should I use? It starts at 120 and would I leave the door cracked open if it has the dehydrate option or is that just for a regular oven? Tried it once a few years ago and I definitely didn't do it right. Most dehydrators are used at 150 - 165F. What model is your oven? I've never heard of one with a dehydrate option. It's an electrolux about 5 years old. http://www.designerappliances.com/media/catalog/product/cache/1/image/1000x/9df78eab33525d08d6e5fb8d27136e95/e/l/electrolux_ew30ew65ps_3.jpg http://na.electroluxmedia.com/Assets/medias/images/151/EI30EW35PS_headon_hr_pos1_1025x532.jpg Give it a try. Test at 150 or 160. |
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Posted: 2/14/2016 4:07:03 PM EDT
[#46]
Will do this week. Last time I tried it I believe I left it at 120 which was the starting temp option. Didn't think to up the temp. Definitely did not work, rancid at best would be a nice way to put the outcome.
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Posted: 2/14/2016 4:10:55 PM EDT
[#47]
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Posted: 2/14/2016 4:18:46 PM EDT
[#48]
Quote HistoryQuoted:
Will do this week. Last time I tried it I believe I left it at 120 which was the starting temp option. Didn't think to up the temp. Definitely did not work, rancid at best would be a nice way to put the outcome. Your oven is a convection, right? If so set the dehydrate at 160F, leave the door closed. Check on the meat every hour until you hit four hours, then every 30 minutes. Pull pieces that bend and show cracks (think crisp but not burnt bacon). Slice meat no thicker than 1/4". Best results will be between 1/8" and 3/16". Use a high sodium brine or marinade (add 1/4 cup soy sauce per cup of sodium free liquid or 1 tsp salt per cup of sodium free liquids) or a dry rub heavier on the salt (in other words, if your favorite dry rub is a Texas style sugar based rub like Dillo Dust add some extra salt). A taste test of your marinade or rub should be about as salty as low sodium soy sauce or seasoning salt, respectively. If using a dry rub, put your sliced meat in a large mixing bowl, add some of your blend / rub, and mix it up with your hands like you would meatloaf or making homemade burgers. You want a thin coating of the rub everywhere, and I really mean thin. You don't want a thick layer like you might use when making a large piece of meat. If using a liquid marinade or brine, DO NOT PUT ANY FAT IN IT. No olive oil. No Italian dressing. No pepper oil. Zero fat. The last thing you want is to marinade your jerky is a layer of fat that will go rancid. |
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Posted: 2/14/2016 4:19:51 PM EDT
[#49]
Alton Brown has a pretty decent how to on this subject. He explains that the marinade basically chemically cooks the meat so that mold, germs and bacteria won't want to be there.
AB Jerky recipie I prefer a more black pepper flavor, but you can use this as a basis, and tweak as you see fit. I have had good luck with london broil, and brisket cuts. JUST TRIM THE FAT OFF. And I use a cheapo food dehydrator. |
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Posted: 2/14/2016 4:28:43 PM EDT
[#50]
Time for some taste testing of the first few ready pieces...
ETA: That's not fat across the piece on the right. It's a slice of shallot. It is also fucking delicious. |
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