Making my first batch tomorrow. Bought a London Broil, had it trimmed and sliced. Sitting in some marinade, in the fridge right now.
Going to use this dehydrator we have had sitting around unused for a few years. I also have an electric smoker I can use some other time.
I like a little fat in the jerky. The store bought stuff never has it probably because it can't sit on the shelf for two years, but if you try a little eye of chuck roast or similar, it will have some delicious fat and after curing, it will last months without refrigeration. Remove any gristle or connective tissue. I find it much more tasty with a little fat. London Broil is not the best choice in my opinion. Its tough and not such good flavor. If you don't want any fat, get a chuck roast, get it right about frozen, just barely, and slice it real thin with a real sharp knife. Then remove any fat (sacrilege). Or, convince your butcher to thin slice it. They don't like to do that unless they have a raw slicer on hand because they have to break down the machine and clean everything before they can use it for anything else.
Also agree 100% with taking it easy on the seasoning. Especially liquid smoke, teriyaki, and soy sauce.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)
London broil or top round should be fine. That's what I use. This is about the same recipe I use without the paprika. I'd give you the exact recipe but I can't find it right now. http://allrecipes.com/recipe/docs-best-beef-jerky/
Watch the drying times, first time I tried making jerky I way over dried it and made dried beef rocks.
Hi SDDave- I used my dehydrator as well for making jerky. Comes out nice, but depending on the cut and the time you dry it, you gotta catch it at the right time. I found out if i over dry it is getting tough like leather. I also like a little trim of fat on it. I found here at in CA at Vallarta preslized thin cut beef jersey. If you have a good meat utter you can do that yourself, of you partially freeze it to get it harder, it's easier to cut. And before you put it on the dehydrator, take a paper napkin and put just a tab tab of olive oil on the paper towel and then wipe down themsurfacenfrom the dehydrator before you place the meat on it. That prevents it from sticking.
I think a round steak or so would work best. It has been a while since I made it, but I did one in juice like you and the other one just peppered...
So, enjoy.have a test bite now and then and try to not dehydrate it too hot, otherwise it dries out...if I remember right... Good luck and let me know how it turns out!
I make jerky in my smoker. Smoke it for 3-4 hours so it still has some moisture, then eat some while it is still warm. Awesome. I have a traeger and the recipe I use is coffee break beef jerky. The recipe is available on the Traeger web site.