Need Good beef jerky recipes?

3 Responses to “Need Good beef jerky recipes?”

1. 
   keeperlast
   March 22nd, 2008 at 12:40 pm

   I don’t have a dehumidifier, but someone once told me that if you set your oven to 200 degrees and leave the door cracked and cook thin beef (seasoned to taste) you get the same thing…..

   I tried it one time 10 years ago and made good dog treats, but not jerky….It’s time to try again…

2. 
   Kiwi
   March 24th, 2008 at 4:13 pm

   3 lbs London Broil
   2/3 C Worcestershire sauce
   2/3 C of soy sauce
   1 tsp. of black pepper
   1 tsp. garlic powder
   1 tsp. onion powder
   1 tsp. liquid smoke
   2-3 tsp. Tabasco Sauce
   2-3 tsp. crushed red peppers
   2-3 tsp. sesame seeds

   MOP
   Mix all marinade ingredients together in a large (gallon size or larger) plastic zipper bag. Add sliced meat and refrigerate, turning and mixing every hour or two. Hearty meats like beef and venison should be marinated overnight

   When ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup. Drain meat in a colander and pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices directly onto oven racks. Leave the oven door open a ***** to allow moisture to escape.

   Drying times vary due to oven differences and meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it’s probably over-dried.

   Cooks Note: The recipe above is enough for about 3 pounds of meat, which will dehydrate down to about 16-18 ounces (Yow! Now you know why it’s so expensive to buy Beef Jerky.)

   HOPE THIS HELPS!
   ENJOY!!!!!!!!!

3. 
   anoldmick
   March 25th, 2008 at 11:57 pm

   Denise, you gotta experiment until you find a marinade that flavors your jerk beef to your satisfaction. You can marinate your thinly-sliced beef in any of a number of commercially bottled sauces such as Teriyaki sauce. Try A-1 Bold, too. There’s a wide variety of meat sauces available at your grocer’s; try ‘em all if you have to.

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