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Q:
Would anyone be willing to offer a good recipe for beef/deer jerky? I don't have a dehydrator, and would prefer not to purchase/make one(in other words, I would like to use a smoker).
Question by rocketman121. Uploaded on August 31, 2009
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Answers (12)
The basic principle is: just cut your meat thin with the grain, soak for a few seconds in super salty water, and let dry. Recipes get better by adding onion powder and garlic powder, hot sauce, etc. While drying you can add loads of pepper this also keeps off the flies. If applying light heat somehow like smoking, be mindful that you are drying, not cooking, the meat.
No, you didnt miss anything, the basic idea of jerky is really simple don't let the people selling contraptions make you think any different.
I use different recipes every year, used some dry cures this year that turned out really good, but I cook it all in my oven. I spread a sheet of foil across the bottom, then get a pack of shishkabob skewers and put 6 to 8 strips of jerkey per stick, and dangle it between the oven racks. Works great, no mess, just set the oven to 200, prop the door cracked w/ a spatula, and in about 2 hours, voiola!
Store bought cures work great. I think it's high mountain or high country jerky kits. they come in all sorts of flavors. make sure strips are about 1/4 inch thick. The oven is the best way with whole muscle meat. 200 degrees with the door cracked until you can seperate the meat with the grain of the muscle. Add a bit of honey and frank's hot sauce to make a sweet spicy treat
Slice meat in thin stips, season however you like,(salt,pepper,soy,hot sauce,etc..)put it in the oven with door propped open a little bit. Check it every hour or so and take it out when it is dry enough for you. I like my oven around 200 degrees like the other guys said.
I've made a few home made smokers using electric single burner stove put inside my charcoal smoker or chiminias. they work great alowing me to control the temp and adding soaked wood as needed. A friend of mine uses a electric burner in a cardboard box in his garage with great results. As for the recipe you use what you have and experiment with dif flavors. I use garlic, pepper, onion salt, beer( helps break down the meat fibers I think and keeps me hydrated ).
I just posted mine in the recipe section on the messsage board. Mine uses the oven but you could convert to the smoker if you wanted to.
MARINATED SPICY JERKY
8lb beef or venison
6ts Salt
4ts Pepper
4ts Chili Powder
4ts Garlic Powder
4ts Onion Powder
2ts Cayenne Pepper
2 ts Liguid Smoke
1c Water
3/4 c Soy Sauce
1/2 c Worcestershire Sauce
Trim off all fat from meatand cut into 1/4'' thick strips. Mix other ingredients together in a bowl.
Add the meat and cover. Marinade overnight. Remove from marinade and let dry on rack.
Line oven racks with foil and arrange meat in single layer. Preheat oven to 175. Dry for 4-6 hrs
or until meat seperates, but does not break when bent. Turn meat over after 2-3 hrs. For best
results leave oven door open some to let moisture escape.
the one above this is really really good...a gallon bag full lasted an hour.
cut your meat 1/4 inch thick season with black pepper and garlic to taste i use about 4 tablespoons each for 2lbs of meat after seasoning put in ziploc bag let sit over night.soak wooden toothpicks in water for about 30 minutes put your meat on the toothpicks i put the meat threw the rack and let the toothpick sit on the rack so your meat is hanging i use cherry wood that i have soaked in jack daniels for about an hour low and slow is the key you want you temp about 200 open all the dampers up and let it go for 8 hours better then beef jerky in a bag thats for sure
oh yeah the cherry wood soaked with jack daniels i use all the time in my smoker and with all types of meat i love it i also put apple juice in the drip pan but not for the jerky for chicken and stuff like that
If I don't have time to make my own marinade, i buy a bottle of Ginger Terriyaki marinade at the grocery store. Let the cut meat sit in it for a while, and then keep the meat heavily coated in it when you dry in the oven with the door propped open at 200 degrees. As someone above stated, putting pepper on it is an excellent idea.
I haven't found a meat cure I like yet. I separate each muscle group, remove all fascia. Cut thin strips with the grain (semi-frozen meat cuts easiest. Remove all surfaces that may have been exposed to the outside, deer may carry dangerous strains of E. coli bacteria. Put strips in a plastic bag, soak with soy sauce overnight. Next morning pour equal amounts of worcestershire and "Allegro Game Tamer" sauce. I don't really measure how much, just what looks good to me. I like 50% Original and 50% Hickory Allegro. That afternoon or next day dry. I've used oven, grill, and food dehydrator, all with good results. Don't overdry. My tree-hugging middle girl child says "Daddy, I'm mad at you, you killed my favorite big deer." Then in her next breath she says "Can I have some more please?"
Air Drying Beef is risky wild venison more so. you guys who are drying with heat are the safest however here's a link to some safty tips for jerky in general.
.http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp
http://www.aamp.com/regulatory/documents/Preparation-LeathersandJerkies_...
http://www.aamp.com/regulatory/Jerkycompliance.asp
hope these help people be safe. I use a combo of things in a marinade over night then use a dehydrator at 158 most always whole meat not ground the more you handle ie grind and form the more bacterial risk you have.
Post an Answer
The basic principle is: just cut your meat thin with the grain, soak for a few seconds in super salty water, and let dry. Recipes get better by adding onion powder and garlic powder, hot sauce, etc. While drying you can add loads of pepper this also keeps off the flies. If applying light heat somehow like smoking, be mindful that you are drying, not cooking, the meat.
No, you didnt miss anything, the basic idea of jerky is really simple don't let the people selling contraptions make you think any different.
I use different recipes every year, used some dry cures this year that turned out really good, but I cook it all in my oven. I spread a sheet of foil across the bottom, then get a pack of shishkabob skewers and put 6 to 8 strips of jerkey per stick, and dangle it between the oven racks. Works great, no mess, just set the oven to 200, prop the door cracked w/ a spatula, and in about 2 hours, voiola!
Store bought cures work great. I think it's high mountain or high country jerky kits. they come in all sorts of flavors. make sure strips are about 1/4 inch thick. The oven is the best way with whole muscle meat. 200 degrees with the door cracked until you can seperate the meat with the grain of the muscle. Add a bit of honey and frank's hot sauce to make a sweet spicy treat
Slice meat in thin stips, season however you like,(salt,pepper,soy,hot sauce,etc..)put it in the oven with door propped open a little bit. Check it every hour or so and take it out when it is dry enough for you. I like my oven around 200 degrees like the other guys said.
cut your meat 1/4 inch thick season with black pepper and garlic to taste i use about 4 tablespoons each for 2lbs of meat after seasoning put in ziploc bag let sit over night.soak wooden toothpicks in water for about 30 minutes put your meat on the toothpicks i put the meat threw the rack and let the toothpick sit on the rack so your meat is hanging i use cherry wood that i have soaked in jack daniels for about an hour low and slow is the key you want you temp about 200 open all the dampers up and let it go for 8 hours better then beef jerky in a bag thats for sure
I've made a few home made smokers using electric single burner stove put inside my charcoal smoker or chiminias. they work great alowing me to control the temp and adding soaked wood as needed. A friend of mine uses a electric burner in a cardboard box in his garage with great results. As for the recipe you use what you have and experiment with dif flavors. I use garlic, pepper, onion salt, beer( helps break down the meat fibers I think and keeps me hydrated ).
I just posted mine in the recipe section on the messsage board. Mine uses the oven but you could convert to the smoker if you wanted to.
MARINATED SPICY JERKY
8lb beef or venison
6ts Salt
4ts Pepper
4ts Chili Powder
4ts Garlic Powder
4ts Onion Powder
2ts Cayenne Pepper
2 ts Liguid Smoke
1c Water
3/4 c Soy Sauce
1/2 c Worcestershire Sauce
Trim off all fat from meatand cut into 1/4'' thick strips. Mix other ingredients together in a bowl.
Add the meat and cover. Marinade overnight. Remove from marinade and let dry on rack.
Line oven racks with foil and arrange meat in single layer. Preheat oven to 175. Dry for 4-6 hrs
or until meat seperates, but does not break when bent. Turn meat over after 2-3 hrs. For best
results leave oven door open some to let moisture escape.
the one above this is really really good...a gallon bag full lasted an hour.
oh yeah the cherry wood soaked with jack daniels i use all the time in my smoker and with all types of meat i love it i also put apple juice in the drip pan but not for the jerky for chicken and stuff like that
If I don't have time to make my own marinade, i buy a bottle of Ginger Terriyaki marinade at the grocery store. Let the cut meat sit in it for a while, and then keep the meat heavily coated in it when you dry in the oven with the door propped open at 200 degrees. As someone above stated, putting pepper on it is an excellent idea.
I haven't found a meat cure I like yet. I separate each muscle group, remove all fascia. Cut thin strips with the grain (semi-frozen meat cuts easiest. Remove all surfaces that may have been exposed to the outside, deer may carry dangerous strains of E. coli bacteria. Put strips in a plastic bag, soak with soy sauce overnight. Next morning pour equal amounts of worcestershire and "Allegro Game Tamer" sauce. I don't really measure how much, just what looks good to me. I like 50% Original and 50% Hickory Allegro. That afternoon or next day dry. I've used oven, grill, and food dehydrator, all with good results. Don't overdry. My tree-hugging middle girl child says "Daddy, I'm mad at you, you killed my favorite big deer." Then in her next breath she says "Can I have some more please?"
Air Drying Beef is risky wild venison more so. you guys who are drying with heat are the safest however here's a link to some safty tips for jerky in general.
.http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp
http://www.aamp.com/regulatory/documents/Preparation-LeathersandJerkies_...
http://www.aamp.com/regulatory/Jerkycompliance.asp
hope these help people be safe. I use a combo of things in a marinade over night then use a dehydrator at 158 most always whole meat not ground the more you handle ie grind and form the more bacterial risk you have.
Post an Answer