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Beef Jerky Time

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  • smokyYank
    commented on 's reply
    Hi Brewmaster,

    Just curious - about how much beef is this for? And, how do you cure it?

  • ecowper
    commented on 's reply
    that makes sense on the oven @ 275. I think I'll add that to the process

  • ecowper
    commented on 's reply
    Yeah, I've been making tons of notes on there ..... I can see me trying a lot of these.

  • bep35
    replied
    I have been making venison jerky for years. After many trial and errors the hands down family favorite came down to Hi-Country Three Pepper Blend, which is a commercial product. If the family likes a simple sprinkle on seasoning and cure, far be it for me to put in a lot of effort following an online recipe. And believe me I tried a lot of them.

    I purchased an Excalibur 9-Tray unit over a decade ago and it is still going strong. It is quiet and I run it in the kitchen no problem. The square layout lets you make a lot of jerky vs. the round units. It costs a little more but I think it is worth it.

    I have never run mine outdoors because there are so many variables such as humidity, temperature, etc. If using a dehydrator make sure your temperature gets high enough to take care of any bacteria. Once dried, I run my jerky through a preheated oven set at 275 for 10 minutes to take care of that issue. Have fun!
    Last edited by bep35; February 1, 2021, 01:43 PM.

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  • efincoop
    replied
    I have found the jeryholic's website to be a treasure trove of jerky recipes. My current favorite is Sweet Heat Sriracha Jerky.

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  • ecowper
    commented on 's reply
    Yeah, I’m fiddling with the recipe I’m using, too. But, so far, enjoying having it. And liking my own jerky much better than store bought.

  • BruceB
    replied
    I've been considering a batch of jerky, some new marinade ideas will prompt me into actually doing it. I was going to experiment with using the Grilla Silverbac with their jerky rack, but I think I'll just stick with my 40 year old original Little Chief top-loader. It sure has made a bunch of jerky and smoked salmon!

    Leave a comment:


  • Brewmaster
    replied
    I found that using a cooking spray on the grates makes clean-up a lot easier

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  • Redwng
    replied
    I got a Nesco on Thursday and yesterday was my first try. I used Meathead's recipe but added one tablespoon of red pepper flakes, let the meat (top sirloin) marinade about 15 hours and dehydrated for 5 hours. It came out very good although I might add black pepper and more red pepper flakes next time.

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  • Attjack
    commented on 's reply
    I have an Italian Plum tree that gives a lot of fruit. We dehydrate as much as we can each year. Because it's warm that time if year we dehydrate outside in the outdoor kitchen.

  • ecowper
    commented on 's reply
    That’s a good looking marinade

  • ecowper
    commented on 's reply
    I think my wife intends to do a lot of fruit with it

  • Attjack
    replied
    I run mine outside all the time. Before I started smoking I would use it for jerky. Now it's mostly used for fruit.
    Last edited by Attjack; January 30, 2021, 10:11 AM.

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  • Brewmaster
    replied
    We use the same machine, have been doing it for over 20 years, use London broil when it goes on sale, have the store slice it for me. this is our brine.

    SPICY JERKY MARINADE
    1 Flat Stout Beer
    1/2 tsp Salt
    1 Tbl Dry Mustard
    3/16 Slice fresh Ginger
    3 Tbl Soy Sauce Liquefy in Blender
    4 dry Red Peppers (or more)
    1 Tbl Brown Sugar
    4 Cloves of Garlic
    1 tsp of White Pepper
    2 Tbl Sherry

    Leave a comment:


  • ecowper
    commented on 's reply
    jharner interesting ... this is a Nesco FD-28J and it’s kinda noisy.

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