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.
I often make home-made beef jerky, using my dehydrator. Hard to eat the store-bought stuff now... home-made is so much better.
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
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
Dale, she has an electric slicer as well but doesn't like it. I use it to slice jerky meat some.
Frank
Where do I get the salt and what kind should I use?
I use Morton's TenderQuick - you buy it at the grocery store
Thanks alot Flo.
Does any one have any recommendations for Teriyaki Flavored Jerky?
What about considerations for making venison jerky?
Venison jerky is probably the best I have ever eaten. Former sister-in-law made it but she could make anything taste good.
Venison is made the same as beef.. ( but it will taste better ;))
What is the best dehydrator to use.
I hate to do this but I don't agree with Teresa, I like Beef much better than Venison Jerky. My wife has Dehydrators that have fans in them and they work better and faster than the old kind she had that didn't have fans. I don't know what all she puts in the marinate she uses but I think it is the best Jerky I have ever eaten.
Frank
I wanted to add that Jerky without salt is better and better fror you. We never add salt.
Oh My! You are a brave one! However I like both kinds!
I actually like them both Frank.. they say ( whoever "they" are) that Venison is better ,more healthy for you you...
less fat in the meat I imagine.
beef is more tender (if jerky can be tender) but if you process your own deer,
and not have a locker do it, you can't hardly tell the difference.
What does Myrna use in her marinade?
Want to share the recipe ?
I'm anxiously awaiting Myrna's recipe... I have no doubt that it is great.
Here is the one that I use:
I use 4 pounds of beef
(I freeze the meat, and then slice it across the grain into about 3/16" thick slices, or thinner, if I can. Yes, I use an electric slicer)
1/2 cup of liquid smoke
1 teaspoon of salt1/2 teaspoon of pepper
1 cup of soy sauce
2/3 cup of water
I usually let the meat marinate in this at least 12 hours (usually over-night)
My recipe is very simple. It was given to me when we were at a gun show in West Texas. I've tried others with many ingredients, but this one is simple and everyone who has eaten the jerky thinks it is good. First, be sure the meat is very lean, and as little marbling as possible. We prefer the eye of round or top round cuts. I, too, freeze mine and then slice it very thin. Trim all the fat from it, and if there is any fat or grissle running through it, that needs to be trimmed out. The fat will make it rancid, if not fully removed. I marinate the meat in 1 cup of soy sauce (regular, not low sodium), 1/2 cup of liquid smoke (we like hickory best) and crushed red peppers ( what most people call pizza peppers). The amount of peppers depend on how much "hot" you like. I marinate it over night at least. When I put it on the dehydrator trays, I add more crushed peppers, or use coarsley ground black pepper, or, use a mixture of black and red pepper and sometimes just red pepper. Some in my family like it pretty hot. Actually when I make jerky, I am at it for quite some time, as I usually make 24-25 lbs. of meat up, so it can be divided among the kids and grandkids and we like to have a bag of it to snack on. I just mix up the mixture, add the meat, put in refrigerator and seal it. Lay it flat, so it will be covered by the marinate. Keep turning it as it is marinating, so it all gets the flavor, as sometimes, the meat will try to stick together. One lb. of meat makes only 1/4 lb. of jerky. Make sure the jerky is dry (gray when bent open). Let it cool and then seal it in an air tight container. Always make sure that the container is closed tightly after you remove some jerky, as it will mold.
I'm sure all of you know that, but thought I would add it, as I've had some people who said their jerky molded, when they make it, but they didn't know to keep it tightly closed. When I make large amounts, I just keep the meat marinating until it goes into the dehydrator. The dehydrators I use will almost always dry in about 12 to 14 hours. However, the first ones I used had no fans and it would take up to 24 hours, to make sure it was done to the correct dryness.
We feel the sodium in the soy sauce has plenty of salt. I've seen some recipes that have all kinds of seasonings, but don't feel it is any better than this. My grandkids all say that Grandma's jerky is better than what they get at the store.
I have used venison, but frankly, we don't like the taste of the meat. In West Texas, the deer ate acorns, and whatever they could find as the vegetation was pretty sparce. I have eaten venison from Kansas, as my brother used to hunt, and it is better as the deer do have a better diet, but we just prefer beef. Each to his own. I have made venison jerky with teryaki seasoning, but don't care for the sweet taste personally. The people who I made it for requested it and liked it. Again, each to his own.
This is usually a gift I make at Christmas time. It's better than candy for snacking!
If you have any questions, please feel free to ask. I may not have the answer, but will try!
Myrna
It's funny how some foods and activities go together. When hunting season rolls around, it's time for Bierocks! Peach season it's time for a peaches and cream dessert, etc.
Thank you Frank.