How to make the best beef jerky at home?

Question

My husband loves beef jerky. I want to get him something to make it at home, but am not sure which method is best. I've seen oven racks for jerky, dehydrators, jerky machines. Anyone got some good jerky experience?

Answer 1

How to make Beef Jerky

I’ve been making beef jerky for over 10 years. It’s not as difficult as you might think. Here are some things you’ll need:

1 Dehydrator, 1 colander , plenty of paper towels, cutting board
Optional

1 Meat slicer, disinfectant wipes

Tips

One important thing to remember is that when making beef jerky, you are working with raw meat. I keep plenty of disinfectant wipes handy. Remember to wash your hands between different stages.

I like to use the Eye of Round cut of meat. You can usually get it between us$9—us$15. I can almost always purchase the cut cheaper at Sam’s Club.

Slicing

A meat slicer is not necessary, but I choose to use one. Most grocery store meat departments can cut your beef at no additional charge. It’s important to remember that thinner beef will dehydrate faster. I generally aim for between 1/8 and 1/4 inch thickness.

If you are slicing your own, here are some tips.

If you are using an eye of round, cut it in half. This will be easier to control on the slicer. Place your beef in the freezer for approximately 45 minutes to 1 hour. This will make slicing the beef much easier. As you slice the meat, rotate the beef 1/4 turn ever 4-5 slices. This will keep the slicing surface flat and the slices even. Remember not to apply too much force on the meat as you slice it. Too much force will make the slices uneven. You may also want to trim the edges of the meat a little, if it begins to uneven too much. These trimmings can be saved for good things, like Chili.

Marinate

I’ve found that it’s best to use a sealable, plastic container. Mix the ingredients in the container. I’ve tried to adjust my recipe over the years to reduce the salt content.

Begin placing the meat into the container one at a time. As the container fills, press the meat into the marinade so that each slice is submerged. Once all of the beef has been added, seal the container and place it in the refrigerator for several hours. I normally prepare the beef in the evening and let it marinate over night.

Dehydration

When the beef comes out of the refrigerator, it’s going to be really cold. Place the colander into the sink and dump the marinated beef into it. Place the cutting board onto the counter and fold several paper towels onto it. Begin placing one layer of beef onto the paper towels. Press the paper towels, to help soak up the excess liquid. Repeat this process until all of the beef is used.

Begin laying the beef onto the dehydrator trays. Make sure the pieces are flat Slices may be layed next to each other, but do not overlap them.

After washing your hands, wipe down the outside of the dehydrator with a disinfectant wipe, because you will be handling the trays later.

The dehydration process will take between 6-8 hours, depending on the thickness of your slices. I like to rotate the trays every 2 hours to promote an even dehydration

The dehydrated beef will have a live span of about 2 weeks. The life can be extended by using vacuum sealed bags.


Ingredients

2 to 2.5 pounds of beef
1/2 bottle liquid smoke
1 -1/2 TSP meat tenderizer
1 TSP season salt
1 TSP pepper
1 TSP Minced Garlic
1-1/2 cup Lea and Perrins Worcestershire sauce
Dash of Soy Sauce

For spicy versions
cayenne pepper,
crushed red pepper,
or hot sauce

Answer 2

Best Beef Jerky Dehydrator

Answer 3

Beef Jerky Machine

Answer 4

a food dehydrator!! There are packets of jerky seasoning that make it real easy, or use your favorite marinade.

Get a round or rump roast (with the less amount of fat, cut this all off at home) Ask the butcher to cut it at the meat counter Jerky thin or to make jerky (they will know what you mean, and most people don't know that the butcher will do this for free in any grocery store)

With a dehydrator, even if you only used it for jerky is a great investment, soon you will be drying fruits and vegetables. They had one at Walmart for about 20.00 that my sister uses and she says is fine

Answer 5

Easiest method is to buy a dehydrator, one with both a heating element and a blower motor...you should have at least 5-9 trays.....easy to control, operate and gives consistent product results, but if you are really concerned about food safety, you will need to use your oven. You must get the internal meat temperature briefly to 160 before turning the oven down and drying....keep the oven cracked while drying, but be careful....so easy to burn/over dry....jerky should crack when folded, not break... I would stay away from the jerky machines...messy and uses ground beef...not real jerky!!! Goodluck

Answer 6

This is the one I make for my husband, at he loves it.

1 lb beef
1 teaspoon liquid smoke
1 tablespoon A-1 Steak Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey, i like Seagram's 7 (optional)

6-10 servings Change size or US/metric
Change to: servings US Metric

Cut beef in thin strips.
You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
Combine everything but the meat in a large bowl and stir well.
Marinate meat over night in the refrigerator, then drain.
To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
Turn at least once during drying.
They are ready when the jerky bends without breaking.
Let cool, seal tight, and refrigerate for long-term storage.

I always use a dehydrator, it make the best jerky.

Answer 7

Serves/Makes: 2 lbs Related Categories: --Beef Jerky Recipes Ingredients: 2 pounds flank steak sliced thin 1/2 cup soy sauce 1/4 cup honey 6 Cloves garlic minced 1 tablespoon ginger grated -- heaping 1 1/2 tablespoon red pepper flakes OR 30 grinds black pepper freshly ground 1 teaspoon sesame oil 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon liquid smoke flavoring Directions: Partially freeze steak to assist in slicing. Remove all extraneous fat, slice thinly (1/4 inch). Combine remaining ingredients, mix well, and marinate meat overnight. Dry with dehydrator or in oven on lowest temp.

Answer 8

Iused top round, sliced thinly on the diagonal. Marinated in worchestershire sauce in ziplock bag in fridge for a day. Drain , Lay on drying rack. place cookie sheet underneath to catch drips. Place in 250degree oven, check drying , time will dependon thickness and degree of chewiness you desire .Could try heating oven , turn off heat and leave door closed overnight.

Forgot to mention. All visible fat should be trimmed that's why top round works best. Something about the fat going rancid because it doesn't dry properly.

Answer 9

alton brown has a recipe

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31151,00.html