how do u make beef jerky?

Answer 1

My wife makes the BEST jerky. Here is her method:

Homemade Beef Jerky

The meat: I generally wait for London Broil to go on sale. If I can get it for $2 a pound or less, it’s beef jerky time. You CAN use any kind of beef, but London Broil seems to me to be the easiest meat to work with. You don’t want to be drying a real fatty meat because the fat doesn’t really dehydrate. Then you risk the fat turning rancid and that’s a bad thing.

I start by slicing the meat really, really thin. The easiest way to do this is to get the butcher to do it. If you have a nice butcher, this is a huge favor. If your butcher won’t slice meat that’s on sale (since slicing is sometimes considered added value) then you need to do it yourself. Make sure your knife is really sharp so you can slice very thin slices. I often will stick a piece of London Broil in the freezer for about an hour so that it’s very cold or partially frozen. Slice across the grain.

Once the meat is sliced, it’s time to marinate it for about 24 hours. I whisk together some of the following ingredients:

•1 c. soy sauce

•2 T. worcestershire sauce

•1/2 c. brown sugar

•1 T. minced garlic or garlic powder

•1 T. salt or Lawry’s seasoning salt

•2 t. pepper

•1/2 c. white vinegar (this tenderizes the meat) OR 1/2 c. lemon or lime juice (this also tenderizes the meat by breaking down the tough fibers)

Any other spices that strike my fancy might also get thrown in. This is essentially a teriyaki flavored marinade that will produce a teriyaki jerky. This is our favorite. If you want to leave the teriyaki theme, you can go with vinegar (or lime juice), salt, pepper, and garlic.

After the meat has marinated about 24 hours in this (store it in the fridge while it’s marinating, and stir it up every few hours), it’s time to start drying.

Spread the meat onto the trays of the dehydrator and dehydrate on “High.” When the meat is dried out (and you’ll be able to tell when it is) it’s done. The house smells absolutely delicious while the beef jerky is drying. It’s hard to keep from eating it before it’s done!

This beef jerky should be stored in ziplock bags (assuming you have enough to store) in the freezer. Especially in damp climates, you don’t want the dehydrated meat to sit out at room temperature.

Then prepare to defend your beef jerky from the ravening hordes who have been smelling it dehydrating for two days

Answer 2

BEEF JERKY

4 pounds lean beef, sliced into 1/4" strips
1/2 tsp hickory or mesquite smoke flavoring
1/4 cup soy or teriyaki sauce
1/4 teaspoon salt
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp cracked black pepper
pinch of cayenne pepper
2 tablespoons molasses or brown sugar (optional)
1/2 cup barbecue sauce or ketchup

Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat.
Beef top round, flank steak and rump work well. To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).

Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally. Be sure marinade gets between the slices and covers the meat.

Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery.

It's important to store jerky away from humidity. Let cool completely before packaging. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration.

Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package.

Answer 3

"Beef Jerky" - 1/2 lb.

1 lb. boneless beef round steak
1 1/2 tsp. garlic salt
1/2 tsp. pepper

1) Freeze meat 1 hour to firm (makes slicing easier); trim and discard fat from steak. Cut steak into very thin slices.
2) Place strips in single layer on wire rack in jelly-roll pan; sprinkle with garlic salt and pepper.
3) Bake at 200* about 6 hours until beef is dry. Cool; store in covered container in refrigerator.
(I think I used flank steak.)

Answer 4

Get a lean cut of good quality steak. Cut into 1/8 inch strips then marinate overnight in a ziploc bag. I use worcestshire sauce, soy sauce, black pepper, cayenne pepper, garlic powder, onion powder, a pinch of sugar, and a shot of whiskey or bourbon. After marinating, lay strips out on a rack of some sort. Your oven rack works fine but put a piece of foil over the other rack underneath. Set oven to 200 degrees and let cook, with door open slightly, for 4 to 6 hours. The longer you leave it, the tougher it gets.

Answer 5

World Kitchens beef jerky is around $8.50 per 16-ounce bag at most Wal-Marts.
http://www.worldkitchens.net/Products.htm

Answer 6

I use rump roast. I have the deli slice it real thin and then I season it.
You can use a dehydrator for quick and safe preparation, or you can do it like I do and hang it in some twine for 10--14 days. This way tastes better to me and is the way my family has done it for years. Either way id good though. Try both and you decide.

Answer 7

With a dehydrater

Answer 8

slap it and say "you ***** hoe! we are through! then dump it out in the cold for the next day