So I bought 10#s of London broil today. Had it thin-sliced with the grain (I love tearing at the jerky).
I've already started drying the first batch.
I should have asked you guys earlier if you had any kick butt jerky marinades!
Tell me what you think.
my first batch is original flavor:
2/3 cup soy
2/3 cup worchestershire
1 tbs honey
2 tsp ground black pepper
2 tsp onion powder
2 tsp red pepper flakes
2 tsp hickory liquid smoke
same thing but Teriyaki minus the Soy sauce.
Tripple Ginger Teriyaki
3 tbs honey
2 tsp onion powder
1 tsp pepper
2 tsp mesquite liquid smoke
edit: forgot to add 1/4 cup brown sugar and a 1/4 cup of apple juice!
Give me your recipes!!
Add some bourbon to either of those marinades.
how do you dry it? city boy here
I bought a dehydrator back when in '99 when I was stationed in Germany. It works excellent but they have made some with timers and what-not. I'm thinking of making one at the shop out of stainless. I want to use hooks to hang the meat and install an inducer motor with speed control. This way I can use my wood chips to smoke it and provide heat instead of using liquid smoke. I'm just wondering if using real smoke while drying will yield a tastier treat.
Originally Posted by flange
Edit: Alton Brown? The guy from food network has a good idea for guys in our trade who don't have a food dehydrator. Make sure you read the full list of ingredients.
Originally Posted by DavyB
I've seen a few recipes for smoked jerky but it seems like they only have it on the smoker for awhile 3/4-1 hour. Not for the whole process. I dunno why the link didn't work for you but you are correct, it has the instructions for the fan and filters.
Originally Posted by snupytcb
If you don't have a dehydrator, you can use your oven. You set the heat very low and open the door a crack. Hang the jerky from the top rack and make sure you have something below it that is big enough to catch all of the drips because if they drip on the element, you can start a fire.
One of the tricks is to use a lean meat and trim all of the fat because the fat doesn't dehydrate so well and can still spoil after it is turned to jerky.
If you want to know the safety issues when making jerky from both wild and domestic game read this article. It has lots of good info and if you want, you can even try making it like the Indians. http://www.simplesurvival.net/jerky.htm
That sounds interesting, I may give that a try!
Originally Posted by jpsmith1cm
The only thing that makes me perk up more then jerky is bacon.
My marinade is close to your first one. I sprinkle some black pepper and cayenne on it when it goes on the dryer. I also marinate it over night.
I'm not much for any of the other flavors on my jerky.
Common sense isn't very common anymore.
We put our on a Green Mountain Grill for 3 to 4 hours and have never had bad jerky. The Green Mountain is a pellet/smoker type.
Another thing that I like is to take lean ground beef, season it with a jerky cure of your choice, (I like to add some pepper etc.) put it in a jerky gun, and lay it out in strips in your dehydrator. I like to dry it at least 10 hrs or so. Not bad at all and a whole lot easier to chew! Ground venison works very well for this as it's usually quite lean.
If you can't fix it with a hammer, you've got an electrical problem.
Try Biltong and you will stop wasting your time with Jerky
more info please. i have never heard of this.
Originally Posted by chefrc