Making Jerky for the upcoming campout!

wildmanh

wildmanh

Part time Leather Bender/Sheath maker
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I'm going backpacking/camping with some friends this Friday and wanted to bring some Jerky for the trip. Desided to make my own instead of buying it if the local super market had a good price on beef. Well I found Sirloin Tip roast for $1.98 a pound and bought 4 pounds.

Either I have the Butcher cut the roasts up with their handy slicing machine or I do it my self with my BK-9. Today I desided to use the BK-9 so I cut the roasts into about 3/16" to 1/4" thick slices:

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After the meat is sliced up I season it with Salt and Black pepper then place on the dryer racks for drying. My dryer holds about 3lb's of Beef:

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In about 24 to 48 hours I'll have a bunch of home made Jerky for my trip and to snack on at work. The sale on Sirloin Tip roast ends tomorrow so I'll probably head back to the store and buy another 3 to 4 pounds of roast to dry over the weekend while I'm camping.

What Jerky recipes do you like?

Heber
 

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I found some deer that had been in the freezer since 2008 and made some jerky, heres me recipe;
1. slice to 1/4in
2. season some with maple syrup and some with montreal steak seasoning
3. I dont have a dryer so i use my oven on 120oF for 5-6 hours
 
theamazingdrew said:
I found some deer that had been in the freezer since 2008 and made some jerky, heres me recipe;
1. slice to 1/4in
2. season some with maple syrup and some with montreal steak seasoning
3. I dont have a dryer so i use my oven on 120oF for 5-6 hours
Click to expand...

That sounds pretty good. Thanks for sharing it!

Maqua said:
That looks pretty good in the raw. I'm hungry.
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I thought the same thing, almost ate some raw. Luckally there was almost 1 pound of beef left so I thin slided it up and fried it up with Salt, Black and Red pepper to go with lunch. Yum!!

Heber
 
Looks great, good looking beef but you need to trim that fat a bit. If you are going to eat it right away, no problem, but if your going to keep it for a while the fat will turn rancid. For beef I usually use a london broil and pick the leanest one I can find, for jerky you don't want "nicely marbled". Chris
 
August West said:
Looks great, good looking beef but you need to trim that fat a bit. If you are going to eat it right away, no problem, but if your going to keep it for a while the fat will turn rancid. For beef I usually use a london broil and pick the leanest one I can find, for jerky you don't want "nicely marbled". Chris
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Chris, thats good to know. Will be eating the Jerky in the next week so I don't believe that there will be a problem. I always wondered if a London Broil would be good for jerky, now I know. Thanks!!

Heber
 
Try this one out. ( if you can handle the hot stuff )

Slice your meat like stated above , then pour hot sauce ( I use Frank's) all over it and mix it up. Next day , pat it dry with paper towls , then put in the dehydrator. I suggest making a small amount with your regular recipe , to see if you like it. I think it's great.
 
I am ex-South African, and dried meat is sort of a traditional food for us, we call it "biltong". If you dip the meat in vinegar, then season with your spice mix and let it cure overnight in the fridge before you dehydrate it, the jerkey will be a lot less "chewy" when it is dry. The vinegar also preserves it a bit better and does not adversly affect the taste.
 
An old retired neighbor and his friends hunt geese every day all winter long and usually get there limit. These guys are good to me they usually breast them out and put them in baggies and stick em in the garage. 4 years ago I wasnt sure when a friend told me to make jerky out of it, but ever since I did its my favorite. Geese have very very little fat, ( marbled fat) So the meat is very lean and cures beautifully. I usually season it up a little spicy and smoke it. Just cant keep it around my kids and wife love it, we even started giving it for christmas gifts, ( were hillbillys) LOL - Joel
 
August West said:
Looks great, good looking beef but you need to trim that fat a bit. If you are going to eat it right away, no problem, but if your going to keep it for a while the fat will turn rancid. For beef I usually use a london broil and pick the leanest one I can find, for jerky you don't want "nicely marbled". Chris
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Ditto, you need to trim the fat!
 
The less fat the better. I spend considerable time getting out all I can. And don't go over 8 or 10 hours unless it's unusually thick. I also like to marinade for about four hours (choose your marinade). Any longer and the marinade flavor overpowers the meat. Salt, pepper, soy sauce, pineapple juice, garlic powder, onion powder, cayenne powder, ginger, hobanero, and a little water or beer to add volume. I usually use London broil.

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Keep it lean , the fat will turn rancid !
The drying process should include heating to 145 F to kill bad things in the meat !
 
I use lean london broils typically when using beef. about 4-5 lbs at a time. My marinade is two bottles of soy sauce, 1/2 bottle liquid smoke ( calgons, not old hickory), and one teaspoon of worteschestshireerer.... .

It's very strong if you marinate for too long. This recipe is great for gamey venison and other stuff as it's so strong.

I've never had anybody that could stop eating it as long as it was near by. Me included. There again I make pickles extra strong also. If they don't pucker up my face, and tear up my eyes I don't bother with them.

Pickles:

cider vinegar
dill ( two teaspoons per jar)
garlic ( two teaspoons per gallon jar)
strong red pepper ( two tablespoons per gallon jar)
non iodized salt ( half cup some batches up to one cup per gallon bottle of pickles)
 
Using lime juice instead of 1/2 the salt in most jerky recipes will make it healthier,taste better and last longer. And trim ALL the fat and connective tissue. Feed it to the dog!--KV
 
I have yet to try this one, but it looks interesting.

Lemongrass and Chile Beef Jerky Recipe (Thit Kho Bo)

Makes 1 pound

2 pounds beef rump or bottom sirloin roast
6 to 8 Thai chiles, chopped
1 large stalk lemongrass, trimmed, halved lengthwise and cut into super thin half circles (1/3 cup total)
1/3 cup lightly packed light brown or brown sugar
About 2 1/2 tablespoons fish sauce
2 tablespoon light (regular) soy sauce
1 tablespoons dark (thick) soy sauce
 
making jerky is the one time you want the leanest cut possible...london broil is perfect, but i also use flank steak; little bit less tough, little bit different flavor...i have a deli-style slicer, so i can make consistent sized pieces...and i always marinade with some concoction...though i have a dehydrating unit, if its hot and sunny i will air-dry jerky in a homemade wire-screened cage i made...

i love homemade jerky...
 
Some good advice, thanks!! I desided not to buy more beef last night because I wanted to spend the money on stuff to make Corn bread, smores and yummy trail mix for the campout. Figured that the stuff I have now will last a few days.

LJVV said:
I am ex-South African, and dried meat is sort of a traditional food for us, we call it "biltong". If you dip the meat in vinegar, then season with your spice mix and let it cure overnight in the fridge before you dehydrate it, the jerkey will be a lot less "chewy" when it is dry. The vinegar also preserves it a bit better and does not adversly affect the taste.
Click to expand...

Was wondering if I could marinade the beef in Vinegar, thanks for letting me know it works well. Thinking next batch I'll marinade the beef in Vinegar with Salt, Black pepper and Red pepper, might even add some garlic...

If someone wanted to make jerky to store in a Kit for say 6 months, would you need to do anything to the meat aside from making sure there was no fat and plenty of salt/pepper?

Heber
 
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