how do you make beef jerky?

Answer 1

You need a food dehydrator, or you can use your oven.
I'll find some recipes...

Homemade Beef Jerky

4 lbs london broil beef or flank steaks
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

Trim all fat off meat.
Cut steak in to 4 inch strips.
The steak should be about 1/2 inch thick.
It's easier to cut meat partially frozen.
Pound meat lightly, you don't want it too thin.
Add all ingredients in a large bowl.
Mix well.
Cover and refrigerate overnight. (8 hrs.).
Line cookie sheets with tin foil.
Place steak strips on sheets, don't overlap meat.
Set oven at lowest temperature. (150-175 degrees).
Bake six hours, turning after three hours.
Jerky is done when meat is dried out, depending on your oven.
Worth the wait!
http://www.recipezaar.com/42272?path=0110A0105

Homemade Beef Jerky

5 pounds very lean beef or venison, trimmed of all fat
3 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablepoons Emeril's Original Essence, recipe follows

Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight.
Preheat the oven to 200 degrees F.
Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14805,00.html

Answer 2

Beef Jerky

2 pounds flank steak or sirloin, trimmed of fat
1/4 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, peeled and smashed
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
2 teaspoons red pepper flakes
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to make slicing easier.)
In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.

Preheat the oven to its lowest setting, between 145 and 150 degrees F.

Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without letting it touch. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.

Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.

Answer 3

World Kitchens beef jerky is around $8.50 per 16-ounce bag at most Wal-Marts . . takes around 3 lbs of meat to make 1 lb of jerky, so unless you can purchase beef for less than $3 per pound it may be less expensive to just buy it. TASTE preference is entirely a different matter, however.

Answer 4

firstly, you need a food dehydrator. you CAN make it using an oven**, but i highly recommend the dehydrator instead.

you can look up various spice combinations for jerky. or you can always buy premade mixtures.

trim all fat from the meat.
freeze the meat until solid enough to slice easily.
cut across grain into 1/8-inch slices.
cut slices into 1-to 1 1/2-inch-wide strips.
combine spices to make marinade.
marinate meat overnight in the refrigerator.
drain the strips.
place strips on the dehydrator trays. do not overlap pieces.
dry for 4 hours at 140 degrees F.
turn strips and rotate trays.
dry for 6 to 8 hours or until jerky is dark, fibrous-looking and brittle enough to splinter when bent in half.

**to oven dry, place marinated strips on trays and cook at 140 degrees F for 18 to 24 hours or until strips will splinter on the edges when bent in half.

Answer 5

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Answer 6

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