Anyone have any tips on preparing great beef jerky?

Question

Just purchased the Excalibur nine tray food dehydrator a week ago and would love to get some tips on the best way to prepare foods and great recipes! Food will be coming from the store, not the backcountry. Thanks!

Answer 1

Here is a mouth watering recipe that will have everyone wanting more.

1 small bottle Grandma's Molasses.
1 large bottle kikomans Terriaki sauce
2 heaping spoons brown sugar.
1 tiny bottle liquid smoke.

Warm up the liquids to ease the mixing. Stir until the brown sugar and molasses are disolved.

Next take a rump roast or a flank steak and slice thin with the grain of the meat. This is key because if you cut across the grain, it will crumble and not release the flavor when eaten. Each slice should be about 1/8" to 1/4" thick. Cut the fat sections out and put the meat into the marinade. Let it set for 10-15 minutes and then trun the meat so the top is now on the botton and wait another 15 min.

Lay the slabs on the trays (over a sink to ease mess) and very course grind pepper over the wet meat. After it finishes dripping, put them in the dehydrator and dry. Check every couple hours and as it dries to make sure of the consistency. You can tell how done it is by the squishiness. It should be firm to the touch. At this point, flip it and brush on more marinade and leave small puddles on the meat. When this dries, your meat should be done. The key is to not overcook it. Rock hard is not good. Chewy is best.

If you do accidently cook it too long, don't fret. You can drop it back in the marinade and let it soak up the juice and redry it to the right levels.

After it is done, brush off the large pieces of pepper.

I usually make one tray with no pepper for the weaker tongued people. The pepper doesn't make it that spicy but some people are really wimpy. :-)

Trust me... You will have everyone clamoring for more if you cook it like this.

Answer 2

I also make beef jerky in a dehydrator, but I make up my own recipe...

Thin (<1/2") slices of Sirloin steak trimmed of all the fat. Sirloin is usually among the cheapest of the leaner whole cuts at about $3.99 per pound. You do need to trim the fat. Dried fat isn't very appetizing and can go rancid on you quickly.

In a large bowl, mix together the following...
Lotsa' kosher salt to start with. This preserves the meat and kosher salt doesn't have anything in it except sodium chloride.

Soy Sauce
Worcestershire Sauce
Garlic (Fresh is best, but powder will do)
Onion Powder
Paprika
Cayenne Pepper
Ground Black Pepper (The fresher the hotter)
Liquid Smoke
Italian Chili Pepper Flakes
If you like sweeter jerky, use teriyaki sauce, pineapple juice, or a small amount of sugar

Taste the liquid mix "before" adding the meat, to ensure you'll be happy with the flavor. You can flex the amounts of any of the above ingredients to suit your taste except the salt.

Answer 3

Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175° to 200°F) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.

Answer 4

Go to WildBills beef jerky website. RealTree also has some tips on making jerky.

Answer 5

Check out Toxictommy.com/homemade

Answer 6

A little liquid smoke then dehydrate.

Answer 7

marinated it in Dales seasonings and then dehydrate, it gives it great flavor and is so easy

Answer 8

and cut the meat thin and across the grain so it'll be easy to chew.