Anyone here make their own beef jerky? I'm returning to making it after a 6 year hiatus. I once won my office's 'jerky' cookoff. Spicy, spicy, and more spicy is how I like it. Leave the sweet stuff to the kids.
I'll see how this batch turns out and post recipes as I go along.
My wife has made it a couple of times but it was just so-so. There's an old guy around here that used to make it and it was the best I've ever had. His brand name was Cloud IX... and it fit. We keep talking about going over to his house to get him to give us his recipe. I've very interested in how your's turns out and I'll let you know if I learn anything on this end.
Originally posted by Kaiser: I'll see how this batch turns out and post recipes as I go along.
Must be some really slow-cooking stuff! [img]tongue.gif[/img] So, how did it turn out? Wife has been making some that's pretty good but it's straight out of the recipe book, for the most part, and not very spicey. Please give us an update and recipe tips when allows!
-2 lbs. lean cut beef (lean!) with all fat trimmed off
-1 cup your favorite BBQ sauce
-1/8 cup soy sauce
-1 tsp of liquid smoke (flavoring)
-2 tbsps garlic powder
-MSG to taste (optional)
-freshly ground pepper to taste
-red pepper powder to taste
-crushed red pepper flakes to taste
Meat is is easier to work with if very slightly frozen. Remove ALL fat from lean ground beef (or the fat can become rancid) and cut into evenly thick strip (1/4" to 1/2" works well). Alterntely, you can have butcher cut the meat to steaks of that thickness and then you'll just need to cut 1 to 1-1/2" strips when you get it home.
Take all of the meat and all of the other ingredients except the crushed red pepper flakes and put into bowl covering all of the meat with the sauce. I like to work the marinade in with my hands into the meat (results in a richer flavor). Cover bowl with plastic wrap and play in refridgerator. Allow to marinate for minimum 24 hours.
Place into dehydrator at medium temperature. Sprinkle on red pepper flakes tas desired. Depending on dehydrator, you'll allow to dry/cook for anywhere from 6 to 24 hours. Afterwards, allow to dry further for 6-12 hours. Enjoy.
I have a dehydrator from Nesco/American Harvest. I used to work for them in Quality Assurance and they are by far the best value out there for dehydrators. They may not be the least expensive, but they are reliable and you do not have to rotate trays. I have turned mine on before going to sleep and woke up to jerky that is done. They also sell spices, recipe books etc. Highly recommend them! www.nesco.com
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Anything LEAN! Whatever you like. Some guys like chepear cuts, some like more expensive. I'd start with the cheaper (sirloin, chuck), but make sure it is lean and not marbled, since the fat would tend to get rancid otherwise.
You can make Jerky old-school without a dehydrator. I follow the recipe of Rick Bayless in "Authentic Mexican".
1. Prepare your preservative solution a day or two in advance by juicing a few limes. Add about 2T salt and 1/2 tsp oregano for each lime. Stir well and get this solution as saturated as possible.
2. Buy get a nice hunk of lean meat (I buy some kind of organic, naturally lean roast, forget the brand).
3. Next, slice it thin. The Mexicans do so by slicing it about 1/8" thick, then turning the blade over JUST before you break through on the other end. Repeat until you are done and you'll have a foldable 4' ribbon of beef.
4. Paint the beef liberally with the solution.
5. Hang for three to five days in a ventilated, cool place. I used my kitchen in the wintertime.
6. Broil for 1 minute on each side.
7. Optionally add a little at a time to a blender and mix for a few seconds to shred it. Combine the batches and it's good uncovered for a long time.
Recipes for Mexican shredded beef:
Eggs: 1 whole egg, 4 egg whites, and 1-2 ounces of the above beef. For best flavor, brown the jerky in olive oil before adding the eggs. Optionally, add a minced jalepeno or other vegetables and top with an uncooked, no sugar salsa. I prefer to make my own.
Burritos: Again, brown jerky in olive oil for best flavor (skip if doing P+C meal). Add a little to a low-carb tortilla (or wholewheat if P+C) and either some fajita style peppers and onions fried in oil or butter (or brown rice or fat free refried beans for P+C). Add sour cream (or FF sour cream and salsa for P+C).
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