How can I jerky my beef?

Answer 1

How to make Beef Jerky

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

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.

Answer 2

Your best bet is a dehydrator with a heating element and a blower motor. Be advised that this does not get the meat hot enough to kill all potential meat diseases. So, if food safety is a big concern, you are going to have to use your oven to get the internal meat temperature to 160 degrees before you turn it back down to 140 to complete the drying process. There are plenty of recipes online and others selling packaged spices for jerky...like me :-)

Good luck,

Toxic Tommy

Answer 3

Depends do you like it course and rough or softer and gentle?

Answer 4

You need a food dehydratetor and a hooker.

Answer 5

Wow, that is a matter of personal preference. ;-)