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Any good beef jerky recipies?
- Thread starter gkruty
- Start date
I have been making beef jerky now for 6 straight weeks, with NO signs of letting up. I started drying in my oven, then a few weeks ago I bought a top-notch dehydrator (Excalibur 2900).
I came up with a recipe 6 weeks ago that I personally feel is the best I have EVER tasted. I like it because it is a little different. It doesn't taste like your typical teriyaki that has too much soy sauce (too salty), too much Worcestershire sauce, and too much crappy stuff like onion powder and garlic powder. This recipe rocks and I am happy to share it with anyone who makes his/her own jerky.
Please let me know what you think of it. I don't usually measure, so the measurements are approximations.
Kikkoman Lite Soy Sauce (50% less sodium) (6-8 oz)
fresh squeezed lime juice (1.5-2 limes)
red curry paste (1 tablespoon)
balsamic vinegar (3 tablespoons)
sherry (2-3 tablespoons)
freshly ground chili powder (chipotles for smoke and something hot for heat)
(a generous sprinkling)
ground cumin (1/2 tablespoon)
fresh crushed garlic (3-4 large cloves)
chopped scallions (about the length of your thumb)
a combination of the following sweeteners:
black molasses
maple syrup
honey
brown sugar
1/4 cup water
thoroughly mix all ingredients and submerge sliced meat into the marinade in a bowl-- I prefer not to store meat and marinade in a plastic bag (I like it all submerged) marinate for 12 hours
best meat is top round london broil-- it is inexpensive and has low fat (always trim as much fat as possible)
cut to about 3/16" thick, with the grain or diagonal to grain
take meat out and wipe off marinade from meat (don't wipe off too much-- pat off with paper towels) before putting in dehydrator or oven
do not dehydrate over 155°
dry for 12 hrs in an oven, or 8 hrs in a quality dehydrator (155° setting!)
Tips:
don't be afraid of adding too much sweetener; sugar is thick and it will not overpenetrate the meat like other components
don't chop scallions too fine-- make it easy to remove from marinade when taking meat out
grind the dried chiles in a coffee grinder (if you don't have one, buy one for $12 at WalMart)...chipotle is essential for smokiness and japones is good for heat...(I like habanero for heat because I have a high tolerance...use at own risk, especially if you grind the seeds in with the rest of the peppers)
the basic flavor elements are lime and curry and chili powder (the soy sauce is essential for a salty backbone--nothing more)
the balsamic vinegar brings out the flavor of beef, and is a great anti-microbial
stay away from Worchestershire sauce and ginger and powder onion or garlic--- use the real stuff!
the above measurements should be good for 3-4 lbs of meat
I came up with a recipe 6 weeks ago that I personally feel is the best I have EVER tasted. I like it because it is a little different. It doesn't taste like your typical teriyaki that has too much soy sauce (too salty), too much Worcestershire sauce, and too much crappy stuff like onion powder and garlic powder. This recipe rocks and I am happy to share it with anyone who makes his/her own jerky.
Please let me know what you think of it. I don't usually measure, so the measurements are approximations.
Kikkoman Lite Soy Sauce (50% less sodium) (6-8 oz)
fresh squeezed lime juice (1.5-2 limes)
red curry paste (1 tablespoon)
balsamic vinegar (3 tablespoons)
sherry (2-3 tablespoons)
freshly ground chili powder (chipotles for smoke and something hot for heat)
(a generous sprinkling)
ground cumin (1/2 tablespoon)
fresh crushed garlic (3-4 large cloves)
chopped scallions (about the length of your thumb)
a combination of the following sweeteners:
black molasses
maple syrup
honey
brown sugar
1/4 cup water
thoroughly mix all ingredients and submerge sliced meat into the marinade in a bowl-- I prefer not to store meat and marinade in a plastic bag (I like it all submerged) marinate for 12 hours
best meat is top round london broil-- it is inexpensive and has low fat (always trim as much fat as possible)
cut to about 3/16" thick, with the grain or diagonal to grain
take meat out and wipe off marinade from meat (don't wipe off too much-- pat off with paper towels) before putting in dehydrator or oven
do not dehydrate over 155°
dry for 12 hrs in an oven, or 8 hrs in a quality dehydrator (155° setting!)
Tips:
don't be afraid of adding too much sweetener; sugar is thick and it will not overpenetrate the meat like other components
don't chop scallions too fine-- make it easy to remove from marinade when taking meat out
grind the dried chiles in a coffee grinder (if you don't have one, buy one for $12 at WalMart)...chipotle is essential for smokiness and japones is good for heat...(I like habanero for heat because I have a high tolerance...use at own risk, especially if you grind the seeds in with the rest of the peppers)
the basic flavor elements are lime and curry and chili powder (the soy sauce is essential for a salty backbone--nothing more)
the balsamic vinegar brings out the flavor of beef, and is a great anti-microbial
stay away from Worchestershire sauce and ginger and powder onion or garlic--- use the real stuff!
the above measurements should be good for 3-4 lbs of meat
- Joined
- Sep 11, 2004
- Messages
- 1,675
Alton Brown did a Good Eats on Jerky, that may be worth taking a look at.
Here's a simple recipe I've used for about 25 years with good results.
1 1/2-2 lbs pound very lean beef trimmed of all visible fat. Round steak, flank steak and eye of round work well for jerky. (If the meat is slightly frozen it will be much easier to cut into uniform strips)
1/4 to 1/2 teaspoon pepper according to taste
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup lite soy sauce
1/4 cup liquid smoke
1/2 teaspoon Worcestershire Sauce
Mix dry ingredients with soy sauce, liquid smoke, and Worcestershire - blend well.
Cut slightly frozen beef into 1/4" thick strips.
Place the strips of meat along with the marinade mix into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 6-8 hours. (turn bag over at about 3 hrs)
pre-heat oven to 160-170 degrees for 30 minutes. (on my oven that's midway between warm and 200)
Lay strips on the oven racks and start checking the consistency of the meat after 6 hrs. Cooking times can vary quite a bit from oven to oven but it usually takes between 6 and 10 hrs.
Oh yeah, don't forget to make a foil pan for the bottom of the oven to catch the drippings - it could save you from a severe tongue lashing from the wife. (I know, I learned the hard way many years ago.
)
1 1/2-2 lbs pound very lean beef trimmed of all visible fat. Round steak, flank steak and eye of round work well for jerky. (If the meat is slightly frozen it will be much easier to cut into uniform strips)
1/4 to 1/2 teaspoon pepper according to taste
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup lite soy sauce
1/4 cup liquid smoke
1/2 teaspoon Worcestershire Sauce
Mix dry ingredients with soy sauce, liquid smoke, and Worcestershire - blend well.
Cut slightly frozen beef into 1/4" thick strips.
Place the strips of meat along with the marinade mix into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 6-8 hours. (turn bag over at about 3 hrs)
pre-heat oven to 160-170 degrees for 30 minutes. (on my oven that's midway between warm and 200)
Lay strips on the oven racks and start checking the consistency of the meat after 6 hrs. Cooking times can vary quite a bit from oven to oven but it usually takes between 6 and 10 hrs.
Oh yeah, don't forget to make a foil pan for the bottom of the oven to catch the drippings - it could save you from a severe tongue lashing from the wife. (I know, I learned the hard way many years ago.
)- Joined
- Nov 6, 2001
- Messages
- 2,558
For deer jerky I use;
2 parts Dale's marinade
1 part soy sauce
1 part Worstershire sauce
8-10 drops Tobasco
Marinate in fridge for 2 hrs, sprinkling with seasoning salt and turning every 1/2 hr.
Not real complicatred, but it turns out well
I also did a batch with some local bbq sauce and rub mixed 1/2 and 1/2 with Worstershire to thin it. It came out real well also.
2 parts Dale's marinade
1 part soy sauce
1 part Worstershire sauce
8-10 drops Tobasco
Marinate in fridge for 2 hrs, sprinkling with seasoning salt and turning every 1/2 hr.
Not real complicatred, but it turns out well
I also did a batch with some local bbq sauce and rub mixed 1/2 and 1/2 with Worstershire to thin it. It came out real well also.
- Joined
- Mar 10, 2000
- Messages
- 1,146
I don't have a good recipe, but there is a meat market about 15 minutes from the Chicago Custom Knife Show location that has AWSOME jerky..
The only downside is you need to keep is chilled/refrigerated to "bring it home".
If interested or possible, let me know, and I'll get the name and location for you......
The only downside is you need to keep is chilled/refrigerated to "bring it home".
If interested or possible, let me know, and I'll get the name and location for you......
- Joined
- Dec 3, 2000
- Messages
- 4,347
Do you need my mailing address? I'll be happy to serve on the beef jerky tasting committee.......
