Making jerky

[gotparts90 10+ year member]

so what are the best cuts to use? flank steak? I just got a new dehydrator and am gunna jerky it up.

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[Blue Fury 10+ year member]

Flank steak is what I always used when my dad and I made it. Try thick and think cuts with the slicer.

Dehydrator? You're not going to smoke them?

 

[Louisiana_CRX 5,000+ posts]

pm deerhunt hes an expert

 

[Atimm693 10+ year member]

I've always used rump roasts and sliced them up.Then I smoke them up for a few hours and then dehydrated them till they are completely dry.

 

[gotparts90 10+ year member]

I found a book in the box of the dehydrator with some marinade recipes I am going to try. It said flank and sirloin are good just cut the fat off and look for non marbled meat. I am heading to the store shortly to get stuff. I am getting some fruit/berries also. Maybe a few bannananannanananananananannnnanananannaas too. I am going to dip all the fruit and stuff in some honey first and see how it comes out. jobless boredom ftl

 

[jerseysfinest08]

how much did the dehydrator cost ive always wondered how to make it, pm me or sumtin

 

[gotparts90 10+ year member]

I got one off of ebay

it works goo I am about to chop up the meat and marinate it overnight, I have a bunch of fruit in it right now.

 

[temposs 10+ year member]

Ohh, I'm a jerky pro!

I wait til I find london broil steaks on sale at the local market (anything less than $1.99 is acceptable). I usually buy around 12-20 lbs, and freeze them all overnight. I wake up the next day, set them out for about 2 hours on the counter and let them thaw just ever-so-slight, then slice them. Much easier to slice them thin (1/4") when they are frozen still.

I make my marinade on the stove. Typically a mix of soy, teriayki, Worcestershire sauce, liquid smoke, tobasco, red pepper flakes, pepper, brown sugar, maple syrup, etc. Heat til the sugar disolves, and then pour over the meat in a large container. Toss it all in the frige for 24 hours. The next day I pull it all out, and dry off excess marinade with paper towels. I then season them with a mix of black pepper and garlic powder.

At this point you're ready to dry the meat. I always toss the meat in my smoker for 2 hours with a sweet wood like cherry, pecan, or apple. This makes an enormous difference in the overall taste. Do this at a very very low temperature! I then take it off and toss it in my cheapo dehydrator for about 10 hours or so.

 

[gotparts90 10+ year member]

I got some meat but the lowest price stuff they had was 2.99 they didn't carry select grade so I was sol on cheaper totally non marbled meat. I should have frozen it that it was the book said as well but the meat guy at the market said they can order and slice just the right stuff for me if I order it in advance. For marinade i used salsa and other seasonings on one 4 pound bag-o-meat then teriayki on a 3 pounder. I wish I had a smoker i would just smoke it all **** the dehydrator but I like dried fruits a lot so that's the main reason I got it.

 

[ironchef b 10+ year member]

Has anyone tried to cold smoke an item in a conventional oven? Wonder if would work with this beef jerky application.

 

[gotparts90 10+ year member]

this shit smells bad while its in there, I hope it comes out all right. I think I should have got a smaller unit I have 7 pounds of meat in it spread out and its less than half full.

 

[k_schutte 10+ year member]

Personaly I just buy a huge hunk of beef (round tip or something like that IIRC) and use the 'ole fillet knife and hack it up myself. I have been doing ti that way for about 8 years now. That was how I made my money in school, I woud spen like $20 and sell the stuff for $1/piece and I would usualy have about 100 pieces or so... bigger ones of course, probably the size of your hand and about 1/8 thick. I like mine see through personaly, as thin as it can possibly be cut

 

[faullkton 10+ year member]

this shit smells bad while its in there, I hope it comes out all right. I think I should have got a smaller unit I have 7 pounds of meat in it spread out and its less than half full.

lowel.

 

[Max_Power 10+ year member]

we always made jerky with beef brisket. It always turned out nice in the dehydrater.