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post #16 of 49 Old 01-13-2012, 06:32 PM
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Originally Posted by Mitchell420tj View Post
I would love trying to make my own jerky, WATS the best meat u would suggest buying from the super market to make ur jerky



I use London Broil when they go on sale.
I can usually pick up a nice thick one for
$6 on sale. I give it to the butcher, and
let him slice it for me. It can be done with
a knife, but the real key is keep the meat
the same thickness.


Here's the recipe I use.

Quote:
1/2- Cup Soy Sauce - Any brand
1 1/2- Cup Worcestershire Sauce - Lea & Perrins - Preferred
1/2- Cup Teriyaki sauce - Any brand
6- Tablespoons Brown Sugar - Any brand
1- Tablespoon Garlic Powder - Any brand
2- Teaspoons Cayenne Pepper - Any brand
3- Teaspoons Liquid Smoke - Any brand any type
1/4- Cup Light Corn Syrup - Any brand
1- Teaspoon White Pepper
3- Teaspoons Crushed Red Chili Pepper
Add all liquid ingredients into container (with lid is preferred or cover with a plastic
wrap) (see tip below*) Now add all other ingredients into the container, stir frequently.
Trim as much fat as possible off the meat. It is the fat on the meat that will go bad (rancid) not the meat. The meat is to be sliced with the grain as thin as possible (approx. 1/8"). (see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed) This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours occasionally shaking or stirring the meat at least 2 or more times.
I use a food dehydrator.







































































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post #17 of 49 Old 06-03-2013, 09:26 PM
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Just got my dehydrator today! Have a sliced London Broil marinating in a teriyaki/worcestshire mix until ~ 6pm tomorrow. Then to the dehydrator!





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post #18 of 49 Old 06-04-2013, 04:46 PM
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When I first put it on



Less than 2 hrs to go, can't wait to eat it!!!

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post #19 of 49 Old 06-04-2013, 06:03 PM
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Happy to report my first homemade jerky experiment is DELIECIOUS!

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post #20 of 49 Old 06-04-2013, 09:23 PM
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Hell yeah, love the crushed red pepper flakes.

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post #21 of 49 Old 06-09-2013, 06:35 PM
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Originally Posted by XJ99 View Post
Hell yeah, love the crushed red pepper flakes.
It was awesome. It's my roommates turn to buy the beef for the jerky so I should have another batch in the dehydrator some time Tuesday. I'm going to do half what I know I already like (Low sodium teriyaki+Worcestershire+red pepper) and then experiment with something else on the other half.

Any ideas?

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post #22 of 49 Old 06-13-2013, 02:20 PM
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I have not done this in years. Going to have to make a batch this summer. You guys seem like you use the the recipes I use. Liquid smoke is fine by me. I usually make a sweet batch and a real spicy batch. London Broil works well for me. I've used flank steak once, real lean.
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post #23 of 49 Old 06-13-2013, 02:44 PM
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Originally Posted by Swagger_Wagon View Post
It was awesome. It's my roommates turn to buy the beef for the jerky so I should have another batch in the dehydrator some time Tuesday. I'm going to do half what I know I already like (Low sodium teriyaki+Worcestershire+red pepper) and then experiment with something else on the other half.

Any ideas?


As for the teriyaki, make your own. (way less sodium!)

Equal parts:

Light (or dark) brown sugar
Sake
Mirin
Low sodium soy sauce


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post #24 of 49 Old 06-14-2013, 06:06 AM
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That looks really GOOD!
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post #25 of 49 Old 10-04-2013, 10:09 AM
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Quote:
Originally Posted by Prot View Post
I thought by not having salt or by using low salt soy sauce or worstechire sauce there might be problems with spoilage or something, hence my question.
The moisture that is being removed by dehydration is what would cause the spoilage. Big commercial companies that use huge quantities of cheap meat will use a cure to help kill bacteria.
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post #26 of 49 Old 10-04-2013, 10:21 AM
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The moisture that is being removed by dehydration is what would cause the spoilage. Big commercial companies that use huge quantities of cheap meat will use a cure to help kill bacteria.
It's also important to not have any visible fat. Fat does not evaporate like water and turns rancid quickly out of the refrigerator.

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post #27 of 49 Old 10-04-2013, 10:27 AM
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Wow, a lot of you guys overcomplicate it.

I just kind of grab the cheapest cut of meat, slice it up, roll it around in some salt/pepper/spices, then throw it in my Nesco (same as the above one) and it turns out *amazing*.

Forget lean cuts. Jerkied fat is

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post #28 of 49 Old 10-04-2013, 11:46 AM
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It's also important to not have any visible fat. Fat does not evaporate like water and turns rancid quickly out of the refrigerator.

I agree with both of you. Remove as much fat as possible,
and you can keep it in your center console.

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post #29 of 49 Old 10-04-2013, 12:25 PM
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Oh, you guys are so wrong about the fat. Fat has most of the flavor. Look it up.

Of course fat has a shorter shelf life than protein. But, your jerky still has fat in it and unless you actually render it out it will eventually go rancid. Milk has a shorter shelf life than CoffeeMate, but I still put it in my coffee.

And, homemade jerky wouldn't last long enough in my kitchen to matter at all.

I say beef with a little fat and no gristle. Eye of chuck roast

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post #30 of 49 Old 10-04-2013, 12:47 PM
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Oh, you guys are so wrong about the fat. Fat has most of the flavor. Look it up.

Of course fat has a shorter shelf life than protein. But, your jerky still has fat in it and unless you actually render it out it will eventually go rancid. Milk has a shorter shelf life than CoffeeMate, but I still put it in my coffee.

And, homemade jerky wouldn't last long enough in my kitchen to matter at all.

I say beef with a little fat and no gristle. Eye of chuck roast
Maybe in burgers, or pulled pork. Not so much
in a dried up piece of meat you want to last with
out being stored in a refrigerator.

I'm a lean meat type pesron anyway...

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