****Making Jerky, Any Good Recipes.....?

Do a search for a GLP thread called "Great Jerky Recipe"...there are several on it that sounded really good. Good luck...I printed out the first recipe, but haven't tried it yet.

Thanks weegie, I did see that thread before I made this one.

Those recipes sounded ok but I want more exact cuts of meat and time tested recipes.

I have a dehydrator and make lots of snacks, but I haven't made jerky in a long time. Glad you reminded me of it!



I used to make a Chinese beef jerky, a nice change from the typical slim jim types. Here's a recipe, it's similar to the one I used to use which I can't find now.

Do you have a dehydrator? The recipe below says to put in a cool room but I would use a dehydrator if you have one. I used to just use the oven back when I made this. This recipe also calls for paper thin strips, but that sounds like a royal pain in the ass. Just make them thin enough to marinate and dry out thoroughly.


* Marinade:
* 1/2 cup light soy sauce
* 4 Tablespoons honey
* 4 Tablespoons sweet red wine
* 6 large garlic cloves, minced
* 1-1/2 Tablespoons fresh minced ginger
* 1-1/2 Tablespoons crushed dried red pepper
* 1-1/2 Tablespoons sesame oil
* 1/8 teaspoon white pepper
* .
* 3 pounds flank steak or London broil

Preparation:
Whisk together soy sauce, honey, wine, garlic, ginger, red pepper, sesame oil, and white pepper. Pour into a heavy freezer ziptop bag.

Semi-freeze flank steak or London broil flat for 30 minutes. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1-1/2 to 2 inches wide. Add meat to the marinade, seal, and massage marinade into meat.

Arrange meat on racks in foil-lined shallow baking sheets, pieces not touching. Let dry overnight on the countertop in a cool room. (Do not refrigerate.)

Preheat oven to 250 F. Remove and replace foil lining under racks. Bake jerky for 30 minutes. Reduce heat to 175 F. Bake and additional 40 minutes until lightly browned but not burnt.

Let jerky continue to dry on the counter overnight in a cool room. Pack into airtight bags or jars for storage.

Bon Appetit!

Forgot to mention, I'm a big Chinese food fan. If you don't like Chinese, you probably won't like these.

African Jerky, called biltong. This recipe is great, simple, and makes large quantities at a time.

Thread: JUST MADE BILTONG

Deer jerky >> beef jerky

Mine was extremely good
Marinade:
teriyaki sauce
course ground black pepper & salt
red pepper
couple drops of wright's liquid smoke if not prepared in a real smoker

I just hand sliced the meat, marinated, then placed directly in oven on oven racks, oven turned as low as it will go, with door propped open a little as well, for 12-15 hrs
It disappeared faster than it took to make!

Take 1 politician...

I like Chinese food.

How cool would this room have to be for drying the jerky, 72 degrees? Lower Temp than room? Could A garage work?

Any substitutes for soy sauce?

I know most jerky is made with soy sauce, I just try to stay away from as much soy as possible, that's all.

Thank you for the descriptive recipe, sounds good.

...6 catholic priests...

I just had an amzing idea- simmer some olive oil(1cup) and add 7 grams of the finest greens in the land

let simmer for 7 minutes and pour into bag/ marinade container. Do not strain the goods ;)

cut thin strips of your meat of choice and stab many holes into them, add to the marinade and massage for 7 minutes.

allow to sit in a chill room for an hour and 17 minutes.

Place meat strips inside a bong on some sort of racks and commense blizting the night away. Bong should not be filled with any liquids for best results.

Once you've gone through about 5 and 3/4 ounces of sacrament, remove and enjoy.

You might be onto something but I would not smoke my meats that way.

Next?

how is it that you smoke your meats, baby?

Alright, back on track, who has another time tested jerky recipe?

I know there are many different nationalities that post here and I am sure there are many styles to make jerky.

Hey Ac 965564, how do the Spaniards make jerky?




How do the Moroccans make jerky, or the Argentinians, or maybe someone from New Zealand,...? Let's hear it folks.

Last Edited by DAUNTLESS on 05/09/2010 08:39 PM

jamon iberico is the commmon here. you take a pigs leg (preferably a black big from northwestern spain) and cure it with just salt fora long period, not exactly sure how long, feel free to research yourself. The legs are normally sold whole at supermarkets and bars n shit. It's pretty good and maybe not technically jerky but It is hella-healthy and a huge culture mark of our people

1 cup pineapple juice
1 cup soy sauce
1 cup brown sugar
chipotle powder to taste
garilc powder to taste
onion powder to taste
liquid smoke to taste

marinate for at least 24 hours 48 even better then dehydrate.

use top or bottom round and have the butcher slice it 1/8-1/4 inch thick make sure you cut away ALL the fat/gristle before marninating.

Thanks for the input AC.

Indians use to slice the meat really thin, then hang it over a fence and let the sun dry it.

word, you might want to look into incorporating jerk sauce in some recipe. It's jamaica's 2nd best product.

Ask your butcher for a good cut of meat for jerky. They may even cut it into strips for you. Do not over-dry the meat as it will be brittle and really tough.

I have made jerky many times, I don't have an official recipe, I just go by feel. I have used dry rubs and liquid marinades. This is a rough guidline, taste the marinade to see how it is before you put the meat in! Adjust to your own taste.

-Cut the meat into about 1/4" strips. (It helps if the meat is partially frozen as it is easier to make uniform strips.)
Allow the meat to soak for 12-24 hours. Use a glass or stainless steel bowl, not plastic to soak the meat in. Dry the meat until no visible signs of moisture are present. When a peice is broken up and squeezed, no obvious moisture is prestent. Some fat maybe present and that is ok. It is best to do this test when the meat is cool. If it is not done return to the dryer until done.


-Marinade-
-3/4 cup brown sugar
-1 cup of soya sauce
-2tsp garlic powder
-2tsp onion powder
-1/2tsp ginger
-1/2tsp hickory smoked salt.
-1/2tsp blackpepper.

You can use your stove set on low (150F) or a food dehydrator. It takes about 4-8 hours drying time, depending on how thick the meat was, how humid it is etc..

Cheers!

You'll want your temperature 130 to 140 to dry it fast and remove enough moisture. Ideally, you'd have heated it to 160 before dehydrating, to kill bacteria, but I don't, and haven't had any problems.

My recipe is liquid smoke and salt. I just salt the meat, a flank steak or anything lean, marinade the meat, drain, and dehydrate.

Thanks Arbourjay. You and ac903771 both suggested that I have the butcher cut it into strips for me. Good call, I'm sure they have a steady hand and really sharp knives. Mine knives are sharp but my eye is not as sharp as a butchers when it comes to cutting up meat.

Thanks again for the suggestion, some Canadian style jerky, eh?

Keep it simple, right?


Nine's,

What are your proportions of meat to liquid to salt?

Is liquid smoke the only liquid you use? Which Brand?

Who has another great tasting jerky recipe?