Beef Jerky???

Question

I have a couple of questions about dehydrating beef jerky.
1. Do you recommend using soy sauce?
2. Do you use sodium nitrate?
3. Do you have to store it in the fridge?
4. Should you throw it away after a week?

If you have any answers to my question feel free to leave me it! :) Also, If ya'll have any good recipes, I sure would like to hear em' ! Thanks!

Answer 1

I use enough seasonings that I don't use soy sauce for extra flavor. Too much salt for me, but it's all personal preference.

I have never in my life used sodium nitrate; just dry it throughly in the oven, dehydrator, or the Alton Brown method of two air filters and a box fan. ;)

It will keep longer in the fridge, about a month. A year in the freezer...

Two weeks in a ziplock on the counter. Remember, jerkey was developed by Native Americans to preserve meat.

The most important thing to remember is to cut the meat ACROSS the grain. It will make all the difference in the world.

Answer 2

Beef Jerky

Ingredients
2 lbs.flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder [not garlic salt]
1 teaspoon onion powder [not onion salt]
2 teaspoons Lawry’s Seasoned Salt

Method
Slice flank steak diagonally with the grain of the meat into very thin slices. Put the meat in the freezer for about a half hour for easier slicing.

Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place sliced meat on rack set inside a half sheet pan.

Slow roast between 140 and 160 degrees for seven to 12 hours, or until meat is dried. Leave oven door ajar during the drying process.

Jerky will keep for several months in an airtight container.

Answer 3

Sara's Beef Jerky

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.
This was excellent! Friends also loved this recipe