How to make old fashioned Beef Jerky at home

[Teresa]

How to make old fashioned Beef Jerky at home

First you have to pick the right meat (like Luther does!). You should choose from this list, with the best meat for Jerky at the top of the list..

    * Loin (boneless T-bone - Luther's pick)
    * Sirloin
    * Ribeye (Lean as possible)
    * Round (inside or top)
    * Eye of the round
    * Bottom Round (outside)
    * Flank Steak (This is usually too tough!)
    * Brisket (This is usually too tough and fatty)

   1. Trim all exterior fat
   2. Slice 1/8" thick with the grain to make long pieces
   3. Sprinkle with curing salt (2lbs for 100lbs of meat)
   4. Stack slices back to back & elevate in container to avoid meat setting in drainage. Refrigerate for 5 days at ideal refrigerator temperature 32 to 38 degrees F.
   5. Spray with light amount of liquid smoke (mixed with 1/2 to 3/4 water.
   6. Sprinkle with Black Pepper (according to how hot you want it.) Optional
   7. Put on grates or hail screen in 128 degree oven with door slightly ajar (or dehydrator). Drying Jerky takes 6 to 24 hours depending on the thickness and the wind (draft).
((If you use a dehydrator ( I do) turn it on a very low setting and dehydrate slowly. )))

Or - you can do like the Indians and early settlers did - Hang the meat on the clothes line on a hot day & let the wind and sun dry the meat.

To tell when it is dry enough - It will be real firm (not spongy at all) .If it breaks in two readily, it is probably too dry.

To Store in room temperature for over 3 days - Use, like the Indians did with no plastic bags. Leave so air can get through (like paper bag)

To store several weeks in plastic bags - Refrigerate 32 -38 degrees F.

To store longer, put in plastic bags then freeze up to a year.
How to make ground and formed BEEF JERKY or Turkey Jerky

95% lean or leaner ground beef , ground chuck, ground round or boneless turkey meat. Ingredients will depend on whose recipe you use & should include curing salt (the ingredients should come with instructions as to the amount used with amount of meat). Grind once, then grind again with ingredients distributed evenly.

Flatten as thin as possible. A heavy rolling pin on waxed paper covering the meat will work.

Dry with same method as above.

[Dale Smith]

I often make home-made beef jerky, using my dehydrator.   Hard to eat the store-bought stuff now... home-made is so much better.

[frawin]

I, too, make quite a lot of jerky.  I use eye of round--freeze the meat and slice it very thin with a steak knife (the kind butchers use in the stores)  and use only 3 ingredients to make it.  I have three dehydrators.  The kids and grandkids all like it and look forward to getting homemade jerky.  I try to make a big bag for each family (we have 3 kids) and smaller ones for the grandsons.  Will soon have to start making a bag for the granddaughter, but she has been too small to have her own.  I try to make it at Christmas time, however, this year I didn't get it done as we had just moved and things were topsy turvey.  Frank helps me slice it, as he butchered in stores while he was finishing his college and after we moved to Bartlesville the first time he  butchered on weekends and holidays so we had some "extra" money.  I like to slice it myself as usually the butchers in the stores won't slice it thin enough!

Myrna 

[Dale Smith]

Wow Myrna, I can't imagine using a knife to slice it. I have an electric slicer so I can get it exactly the size I want it.  But, I do like you do also, freeze it first so it slices so much easier, and more uniform.  I think I see a new batch of jerky coming up this weekend. LOL

[frawin]

Dale, she has an electric slicer as well but doesn't like it. I use it to slice jerky meat some.
Frank

[lsmith]

Where do I get the salt and what kind should I use?

[flo]

I use Morton's TenderQuick - you buy it at the grocery store

[lsmith]

Thanks alot Flo.

[kfclark]

Does any one have any recommendations for Teriyaki Flavored Jerky?

What about considerations for making venison jerky?

[Ole Granny]

Venison jerky is probably the best I have ever eaten.  Former sister-in-law made it but she could make anything taste good.