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Beef Jerky


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Posted by Ray Basso on March 20, 2014 at 16:21:58:

Here are some other good projects from some recipes posted in the past to the BBQ Forum from 1999.

Ray Basso

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Beef Jerky Results (11/20/1999 11:34:10 PM by Randy)

Hi guys,

Just finished my first batch of beef jerky on the ECB.
In short: I don't know why people don't do this more often.

The long description is: (I hybridized Stogie's technique...Thanks Stogie
Sorry, but I couldn't bring myself to dry it at 200. It seemed
too much like "cooking" it instead of drying it. I took a lot
of your advice though.)
I made a marinade of:
3/4 C. Soy Sauce
1/4 C. Worcestershire
1/4 C. Honey
1 ts garlic powder
1 ts onion powder
1 ts garam masala
1 ts TENDERQUICK
1 ts Kosher Salt
pinch cayenne
many splashes Tabasco
Brown Sugar to Taste

I got a rump roast at the supermarket and trimmed
all the external fat off. Cut it into halves
and sliced 1/4" strips against the grain. I marinated
them for about 36 hours, drained in a collander
for 1 hour, and dried them between 120-160 for
7 hours with briquettes and soaked hickory chunks. The
Stogie tip using toothpicks was very useful and let me
dry a bunch of meat at one time (figure I can dry about 5 lbs
of strips per grid). At about 4 hoursI started testing the jerky,
and after 7 they were done. I was surprised that they didn't
pick up as much smoke as I was expecting. Since I started
tasting at 4 hours, I kicked up the smoke for another 2 hours.

Results:
Very tasty, not too salty or sweet or hot
Perfect texture, firm but bendable, dry and chewy
Medium smoky taste

For next time:
more cracked black pepper, right after marinade
more cayenne, needed more bite
more smoke in the early stages
might try some round steak
might try some mesquite

As I said, I don't know why I didn't find more
postings for jerky-making since it comes out so
good. One weird thing though which I'd love some
feedback on. Seems to me that when I use Kingsford-type
briquettes, I can smell an ammonia-like smell. This
time, I think I can taste it a little in the jerky but
not sure. Anyone else had that? My wife says it's perfect,
but she hasn't been breathing it all day either.

Thanks for all the tips guys, you give me a lot
of confidence to try new things.

Randy

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Beef Jerky Results/Another Recipe (11/21/1999 8:27:28 AM by Watson)

Fine post Randy. Sounds like a good recipe. I need to try that one. It is not a lot different from the one I concocted some years ago. Lots of the recipes I have seen are very similar. We have mostly done ours in one of those fan forced hot air dryers. Never tried it so far on a smoker. Need to try that for sure.

We like lots of time to use a London Broil cut of meat, but don't limit it to that. Other lean roasts, etc work just as good.

Make sure you cut off all the fat, etc from meat before processing as that is what will turn rancid with time. Kinda depends on how long you want to keep it.

A hit: When needing to slice the meat thinly as for jerky, it helps to almost freeze it and then do the cutting. Makes it firmer for cutting.

This recipe is proportioned on a "per pound of meat" basis so adjust accordingly:

3/4 Tsp Seasoned Salt 1 Garlic Clove, Crushed
1/4 Tsp Black Pepper 1 Tblsp Worcestershire Sauce
1 Tblsp Brown Sugar 1 Tblsp Onion Powder
2 Tblsp Tamari Sauce 1 Lb Lean meat, thin sliced
(true/better soy sauce)
Optional - Red Pepper or Hot Sauce

Coat meat with mixture and marinate 6-12 hours in sealed container in refrigerator. Stir or re-mix occassionally. Dry in dehydrator to dryness desired. Very dry will last longer - almost indefinitely if stored sealed in cool/cold place. Dried to "chewy" will not last as long. I usually put mine in a cleaned-out mayo jar with canning ring and lid on it.

Hope this may help someone too - Watson


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