How to make old fashioned Beef Jerky at home

[Teresa]

Venison is made the same as beef.. ( but it will taste better  )

[lsmith]

What is the best dehydrator  to use.

[frawin]

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.

[sixdogsmom]

Oh My! You are a brave one! However I like both kinds!

[Teresa]

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 ?

[Dale Smith]

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)

[frawin]

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.

[Teresa]

Thank you Frank.