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Jerky!

Discussion in 'Food Talk' started by Outbound, Dec 15, 2018.

  1. Dec 15, 2018 at 9:51 AM
    #1
    Outbound

    Outbound [OP] SSEM #2.5, Token AmeriCanadian

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    I just bought a food dehydrator and I'm attempting my first ever batch of beef jerky. I picked up a cheap brisket to get started with. Here's what I used for my marinade:

    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1 tsp black pepper
    • 1/4 tsp smoked paprika
    • 1 tbsp liquid smoke hickory
    • 1/2 cup cold water
    It smells delicious. I put the meat in the marinade overnight, so it had about 14 hours to soak. We'll see what my results are in 4 - 6 hours. :D

    Who esle makes jerky? What are your favorite recipes?
     
    aperezsh likes this.
  2. Dec 15, 2018 at 9:56 AM
    #2
    landphil

    landphil Fish are food, not friends!

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    I started jerking my own this summer. Have made a few batches so far, been using eye-of-round roasts when they go on sale cheap, slicing about 3/16” thick. I’ve been using a Bradley smoker to dry or smoke / dry as needed, just skip any liquid smoke.

    Favourite recipe so far:
    https://www.jerkyholic.com/spicy-sweet/

    There are many others on his site that look interesting too.
     
    Outbound[OP] likes this.
  3. Dec 15, 2018 at 9:57 AM
    #3
    RLHULK

    RLHULK Too many gamma rays in all that BBQ smoke.

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    Flank steak cut into strips about 3/16 to 1/4 inch thick
     
    Outbound[OP] likes this.
  4. Dec 15, 2018 at 10:03 AM
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    Larmand

    Larmand SSEM #6

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    I dont do a whole bunch of beef jerky, more venison than anything. I use a spicy sweet blend that consists of Soy sauce, Worcestershire, brown sugar/honey/maple syrup, combined with cayenne and crushed red pepper.
     
    aperezsh and Outbound[OP] like this.
  5. Dec 15, 2018 at 10:07 AM
    #5
    Outbound

    Outbound [OP] SSEM #2.5, Token AmeriCanadian

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    That's the site I got my recipe from. LOL I tweaked mine just a bit as I didn't have curing salt and prefer paprika to cayenne.

    https://www.jerkyholic.com/montana-mountain-jerky/
     
  6. Dec 15, 2018 at 10:12 AM
    #6
    landphil

    landphil Fish are food, not friends!

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    I’ll have to try that one. The “Dukes Jerky” recipe on there is tasty too. We weren’t so impressed with the “Original” recipe there, but YMMV.
     
  7. Dec 15, 2018 at 10:29 AM
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    Boerseun

    Boerseun MGM XP-Series

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    I need to try jerky again. I am from South Africa and I make our version of jerky, called biltong. The biggest difference is that you don't marinade it - mostly just salt and a few spices. Also, the meat is cut in 1" or so thick strips instead of the typical thin slices for jerkey. Then just hang the strips to air dry. I made a box with a small fan to keep air circulating, but typically it would be just hung in the open. Then when dry, you cut it in thin pieces. In my opinion even better than jerky!
    IMG_20180802_182539.jpg
    downloadfile-6.jpg
     
  8. Dec 15, 2018 at 11:43 AM
    #8
    Outbound

    Outbound [OP] SSEM #2.5, Token AmeriCanadian

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    I've heard about biltong from a couple people I know who hunted in Africa. I've never gotten the chance to try it though.
     
    Boerseun[QUOTED] likes this.
  9. Dec 15, 2018 at 12:08 PM
    #9
    RLHULK

    RLHULK Too many gamma rays in all that BBQ smoke.

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  10. Dec 15, 2018 at 5:22 PM
    #10
    Outbound

    Outbound [OP] SSEM #2.5, Token AmeriCanadian

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    All done. Flavor is good. Need to slice thinner next time.

    1544923319236301409120.jpg
     
    landphil likes this.
  11. Dec 15, 2018 at 6:00 PM
    #11
    duece292

    duece292 Appalachian American

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    I do alot of jerky in the dehydrator, mostly with ground beef using a jerky gun. I use a flat tip for my jerky and a round tip (picture Slim Jim) for the dogs jerky. This is what I use for my seasoning...20181215_195243.jpg The dogs jerky is plain, no seasoning. For venison and elk I have a recipe of liquid smoke, worchestershire, salt, pepper, onion and garlic powder.
     
    Outbound[OP] likes this.

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