Does anyone know how to make good beef jerky?

Answer 1

Ingredients:
Amount, Item & Brand (If Applicable)
5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand
*You may substitute the beef brisket with your choice of meat*
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand
2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand
5 oz. bottle Liquid Smoke - Any brand any type
2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand
1 - Very Sharp Knife

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All ingredients can be more or less as you desire to your own taste except soy &
Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and
corn syrup or molasses can be to taste for sweetness or not used at all (SEE TIP BELOW***).
Add all liquid ingredients into container (with lid is preferred or cover with a plastic
wrap) (see tip below*) Now add all other ingredients into the container, stir frequently. Trim as much fat as
possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the
meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16").
(see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed)
This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure
all meat is covered with the ingredients and stir meat occasionally to ensure all areas of
meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,
occasionally shaking or stirring the meat at least 2 more times.




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Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try
to make a pan out of the foil because of the drippings (see tip below****)
(remove when it is obvious that there are no more drippings this is usually a while after the meat
has been turned over, you will notice that the drippings will have a tendency to give off a burning
smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is
advisable to place paper towels on the oven door while open and loading the trays to catch
the drippings. Place the meat across the racks filling the top rack first (highest position)
and then the second rack (next highest position). Set temperature to at least 160 degrees
(160 - 180 degrees). When visible dripping has stopped, all meat has to be turned
over because the top of the meat will be more moist than the bottom. Also the top rack will
drip onto the bottom rack and the bottom meat will be more moist than the top. The meat
should be checked for consistency in drying and should be move around accordingly (from
bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it.
It should take approximately 4&1/2 to 8 hours or more depending how many & how thin the meat
was sliced and the set temperature. Approximately the last hour or so, the oven door should be
propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea
to leave the oven door propped open any time during the drying to keep a good flow of heat &
air. You can tell the meat is done when it no longer bends and you could break off a piece
with ease. But the meat should not be so dry as to be crisp & break. It is better to be more
dry than under dried, so as to prevent mold. Let meat cool before storing. This is
now ready to eat, you can allow this to air dry an additional day or so in an open
container. This will now keep in a sealed container (zip lock bags are great) for months
refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat
will continue to dry unless placed in a sealed container once totally dried. Do not worry
about color changes of the beef jerky it will get lighter and harder as it continues to dry
over time. It is only important to keep the jerky away from humidity for long term
storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the
best jerky in town. Try it you’ll love it, and you didn’t spend $30.00 a lb or more for
commercial chemically processed so called meat.

or


Homemade Beef Jerky
This is excellent Beef Jerky, and worth the wait! Less expensive than store bought, and taste better. Double the recipe next time, and experiment with different spices you like!
4 lbs london broil beef or flank steak
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce

15 servings Change size or US/metric
Change to: servings US Metric

15 hours 9 hrs prep
or
memory. For best results use London Broil. Beef Sirloin Tip Steak also works well.

Cut the meat into strips of one inch wide and no more than one-fourth inch thick.

Mix the following ingredients:

2/3 cup of Worcestershire sauce
1 Teaspoon of black pepper

2/3 cup of Soy sauce
1 Teaspoon each of garlic and onion powder (not salt!)

1 Tablespoon salt
Optional: 1 Tablespoon of Liquid Smoke


This amount of sauce is sufficient for three pounds of meat or about 20 - 25 strips, more than the average oven can handle which will dry to a whopping 18 ounces or so. Now, glop it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven.

SPICY EDITION: ADD -

2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper

ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "smoked" the meat to death.

AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last Christmas. Flip meat and rotate drying racks for even drying.

ENJOY!

Answer 2

2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (recommend Lawry's)

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

Answer 3

Sara's Beef Jerky
Submitted by: Sara
Rated: 4 out of 5 by 7 members Prep Time: 20 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 20 Minutes
Yields: 4 servings

"No smoker or dehydrator is required here. Thinly sliced sirloin or London broil steak is mixed with liquid smoke and seasonings, then baked at low temperature for 8 hours."
INGREDIENTS:
1 teaspoon salt
1 teaspoon liquid smoke
flavoring
1/3 teaspoon garlic powder
1/3 teaspoon monosodium
glutamate (MSG)
1 teaspoon onion powder 1/4 cup soy sauce
1/4 cup Worcestershire sauce
ground black pepper to taste
1 1/2 pounds sirloin OR
London broil, cut to 1/8 inch
thick slices

DIRECTIONS:
1. Preheat oven to 200 degrees F (95 degrees C).
2. In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
3. Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
4. Bake at 200 degrees F (95 degrees C) for 8 hours.
ALL RIGHTS RESERVED © 2005 Allrecipes.com

Answer 4

The recipe from "male trauma" is good, but I also add liquid smoke. If you don't care for the heavy spices in teriyaki sauce, just omit it. I then put the meat on cake cooling racks into the oven at 200 degrees with the door open. With it closed, it cooks too fast and becomes crunchy.

Answer 5

Get a food dehydrator and find a recipe online.

Answer 6

Go to foodnetwork.com and click on Alton Brown's show (Good eats). He's got a good recipe on there, and it's pretty easy to do.