Good Recepie for homemade jerky?

Question

What is a really good recipie for homemade jerky, I was hunting one time in southern GA and one of my buddys bought his friends special jerky recepie it was really good!

Answer 1

This is not sweet. Most jerky recipes have some kind of sugar in them. I don't want my jerky sweet so I came up with this recipe. I make it all the time.

Keep in mind that this is an approximate recipe. The amounts of the ingredients used are dependant on the exact size/amount of beef used.

For a 5 lb roast (boneless chuck roast works well; about $2.50 a pound - cheaper cuts work OK too, just make sure that the cut doesn’t have too much fat - you can trim it on the outside, if not marbled):

2 bottles (4 fl. oz. each) Colgin Brand Natural Hickory Liquid Smoke (look for it in the ketchup/mustard section of the grocery store - other brands are available, but this is the most flavorful and less bitter than other brands). Hint: The typical measurement for the liquid smoke flavoring is 8 fl. oz. for every 5 lbs. of meat. If you have more than 5 lbs. of meat, use another bottle of liquid smoke flavoring even if a pound or 2 over the 5 lbs limit.

About 4 to 6 cups water - you need enough water to cover the meat once you begin to marinate it - you can always add more water later

Approx. ½ to 1 cup salt - a good way to tell if you have enough salt is to mix the Liquid Smoke, water and ½ cup salt together. Mix well and taste it. If it doesn’t taste salty enough, gradually add more salt. Be careful not to oversalt...you can add more later.

Add coarsely ground (restaurant style grind or freshly-ground) black pepper to taste.

Slice beef very thinly. If you don’t have an electric meat slicer at home, you can ask the butcher slice the roast no more than ¼ inch thick. The thicker the beef, the longer it will take to dehydrate and the tougher/chewier it will be when finished.

Add thinly sliced beef to marinade. Be sure that liquid covers the beef. If not, add more water and salt and mix well. Don’t taste marinade again after raw beef is added!! You can get sick!!

Place sliced meat in dehydrator after marinating in the Liquid Smoke mixture for at least 6 hours. Depending on your dehydrator, it can take 6 to 24 hours to completely dry your beef jerky. For beginners, you will probably need to rotate the trays in your dehydrator. Follow the instructions with your machine.

There are many other recipes. This is a very basic recipe. We’ve tried several others but this is our favorite. If jerky is not salty enough after it is dried, here’s a tip: Mix a very strong salt and water solution in a brand new clean and empty spray bottle. Mist the meat with the salt solution and keep in dehydrator until dry again.

Answer 2

i suggest tying to find a recipe on allrecipes.com
they have a lot of different ones you could try
here are a few examples:

INGREDIENTS
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
1/2 cup brown sugar
2/3 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/3 cup balsamic vinegar
5 tablespoons liquid smoke flavoring
1/2 cup pineapple juice
1 teaspoon red pepper flakes, or to taste (optional)
DIRECTIONS
In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Pour over the meat, and mix by hand to coat really well. Seal the bowl, and refrigerate for at least 3 hours to marinate.
Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.
Hint

Use an electric knife and slice a semi frozen sirloin for the ease of cutting and for thinner uniform slices.


INGREDIENTS
1 teaspoon salt
1 teaspoon liquid smoke flavoring
1/3 teaspoon garlic powder
1/3 teaspoon monosodium glutamate (MSG)
1 teaspoon onion powder
1/4 cup soy sauce
1/4 cup Worcestershire sauce
ground black pepper to taste
1 1/2 pounds sirloin OR London broil, cut to 1/8 inch thick slices
DIRECTIONS
Preheat oven to 200 degrees F (95 degrees C).
In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
Bake at 200 degrees F (95 degrees C) for 8 hours.

i hope i helped!

Answer 3

when i was in mexico they made a very simple jerkey the meat was pounded to paper thin then add sea salt and lemon or lime then hang the meat out in the sun till dry do this on a very hot day till good and dry ,we sort of browned it over open flame them ate it great stuff but ill send you some links for others