Homemade Beef Jerky Video

Cool video, thanks for posting. I have a similar setup and usually do about 4 to 5 lbs of London broil. Typically use pineapple juice as a base along with soy, pepper (white and black), lots of salt, brown sugar, garlic, hot sauce or habanero, ginger, & smoked paprika. Usually marinade for no more than 8 hours to avoid overpowering the flavor of the meat. Not a liquid smoke guy on my jerky or bbq...tends to dominate.
 
hey Jason,

I had the same experience with the LS. I found that only a few drops were needed for pounds of meat.
 
Thanks for sharing this wingman. Your jerky looks great! I use chipotle powder for my smoke on my jerky. Sprinkle it on the strips of meat after the marinade just before they go into the dryer.

I also really like balsamic vinegar for jerky marinade. It just gives it a really yummy and balanced flavor.

If you really like your homemade jerky-- I heard you say it was a passion for you (as it is for me)-- you should really consider getting the Excalibur 9 tray dehydrator. It's a superb appliance and you should be able to get one for around $180. That's what I use.
 
komondor said:
Thanks for sharing this wingman. Your jerky looks great! I use chipotle powder for my smoke on my jerky. Sprinkle it on the strips of meat after the marinade just before they go into the dryer.

I also really like balsamic vinegar for jerky marinade. It just gives it a really yummy and balanced flavor.

If you really like your homemade jerky-- I heard you say it was a passion for you (as it is for me)-- you should really consider getting the Excalibur 9 tray dehydrator. It's a superb appliance and you should be able to get one for around $180. That's what I use.
Click to expand...

I will check into that. Thanks all for watching.
 
As much as I love jerky,I haven't tried making my own yet.
Your vid has me thinking I'm going to have to rectify that.
Cutting the strips cross grain is a good idea too,I once broke a front tooth off on a gnarly chunck of jerky.
Luckly I was in the Marine Corps & didn't have to pay for the crown.
Good video,thanks.
Oh yeah,diggin that tac kitchen too. :cool: :thumbup:
 
I have been making jerky and hiking food with mine for years but have lapsed the last couple years. Time to break it out again.

If you can't have your butcher slice your meat then here is a butchers trick.

Put your roast in the freezer until the surface is hard and frozen 1/2 to an inch deep. Couple to 3 hrs depending on your freezer.
Now with a sharp knife you will be able to thinly slice easily without it moving and collapsing which is the cause of cuts tracking off course or ragged and uneven.
You will be able to see through your slices.

I do the same when I buy whole ribeye's to slice for the freezer. Perfect steaks every time.

Back to jerky, I like to use less sugar and no liquid smoke.
 
Brad "the butcher";10033844 said:
I have been making jerky and hiking food with mine for years but have lapsed the last couple years. Time to break it out again.

If you can't have your butcher slice your meat then here is a butchers trick.

Put your roast in the freezer until the surface is hard and frozen 1/2 to an inch deep. Couple to 3 hrs depending on your freezer.
Now with a sharp knife you will be able to thinly slice easily without it moving and collapsing which is the cause of cuts tracking off course or ragged and uneven.
You will be able to see through your slices.

I do the same when I buy whole ribeye's to slice for the freezer. Perfect steaks every time.

Back to jerky, I like to use less sugar and no liquid smoke.
Click to expand...

Great info thanks for sharing!
 
Actually, making jerky is the easy/fun part...it's cleaning the damn trays that's a drag!
 
Also, the best cut of meat for jerky-- by far-- is shoulder. There are two main types of London Broil cuts. One is top round, and is the more popular of the two. Top round is GREAT for 24 hr marinating and then grilling and slicing for a main course. Shoulder, on the other hand, is considered a borderline worthless cut by most standards-- but it makes the best jerky hands down. Moister, more tender, and more flavor than the top round. You have to deal with that annoying connective tissue band; but I have found to just ignore it and cut it up anyways, and after drying it really isn't that tough.

Always cut against the grain and try to make slices between 1/8" and 3/16" of an inch.

An interesting tip: if you ever over-dry your jerky and it comes out too crisp, just dry it even longer, and make it totally dry, hard, and crispy. It's like a different kind of jerky, but it is actually quite good, especially with beer.
 
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