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Beef jerky

Discussion in 'BBQ / River Recipe's' started by RitcheyRch, Jul 8, 2013.

  1. RitcheyRch

    RitcheyRch Currently Boat-Less

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    2 1/2 pounds flank steak
    **trim off excess fat that you can see if any. cut along the grain 1/8 to 1/4 think (your preference).

    Put the meat in a gallon sized ziplock bag and marinade 3-6 hours in refrigerator, turning at least once 1/2 way:

    2/3 cup soy sauce
    2/3 cup worchestershire sauce
    1 or 2 tablespoons honey
    2 teaspoons fresh ground pepper
    1 teaspoon each of --
    garlic powder, onion powder, red pepper flakes or cayenne pepper, smoked paprika or liquid smoke (we like the paprika)


    Squeeze off excess marinade and lay out on paper towels. cover meat with paper towels and press out excess marinade. dehydrate to your machine's specifications or your personal preferences. You may keep jerky refrigerated if you feel there is too much inner fat visible once dried.
     
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  2. NeverSatisfied

    NeverSatisfied Well-Known Member

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    I have always wondered why you dry off the meat before cooking it? Won't it leave more flavor if it cooks off?
     
  3. mjc

    mjc Nosy Neighbor

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    We start with slightly frozen meat. you can cut thinner a little easier
     
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  4. pronstar

    pronstar President, Dallas Chapter

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    We just made a batch, sliced it super-thin and overcooked it a bit, totally by accident.

    It was like jerky chips...and it was freaking delicious.
    Everyone who had it thought it was the best thing ever :thumbup:

    Evidently, this place in Hawaii is famous for crispy jerky
    http://www.yelp.com/biz/georges-meat-market-hilo
     
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  5. NeverSatisfied

    NeverSatisfied Well-Known Member

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    Made this the other day and it was great. Made a mistake and put red pepper flakes and cayenne instead of or cayenne. Nice a hot just the way I like it! I will make the mistake each time I make it.
     
  6. soupersonic

    soupersonic Well-Known Member

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    I usually put some good teriyaki sauce in my marinade with the cayenne to give it sweet /hot flavor.
     
  7. IN AWE

    IN AWE I'm surounded by assholes

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    I have been making beef jerky for a while now, here are a few of my favorite recipes. I marinade all my meat for at least 24 hours. I use London broil that I find on sale. Make sure to trim off all the fat. Enjoy!



    Rosemary Pepper Beef Jerky

    3 pounds lean beef (Eye of round, Top round (london broil) or Bottom round)
    3/4 cup soy sauce
    3/4 cup Worcestershire sauce
    1/4 cup red wine vinegar
    6 tablespoons liquid smoke flavoring
    3 tablespoons A-1
    1 tablespoon MSG
    2 teaspoons season salt
    1/4 cup black pepper
    1 tablespoon*rosemary
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon cayenne powder
    2 tablespoons brown sugar

    ***note*** you may want to cut the black pepper and cayenne powder in half if you don't like it a little warm.



    Habarrano Beef Jerky (hot)

    3 pounds lean beef (Eye of round, Top round (london broil) or Bottom round)
    1 cup soy sauce
    3/4 cup Worcestershire sauce
    5 tablespoons liquid smoke flavoring
    2 tablespoons A-1
    2 tablespoons Tabasco sauce
    1 tablespoon MSG
    2 teaspoons season salt
    1/4 cup black pepper
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon cayenne powder
    2 tablespoons brown sugar
    4 teaspoon crushed red peppers, or to taste
    4 Habanero peppers
    4 Serrano peppers

    ****Blend the peppers in a cup of the liquid to puree




    Sweet Teriyaki Beef Jerky

    3 pounds lean beef (Eye of round, Top round or Bottom round)
    1 cup teriyaki sauce
    1/4 cup Worcestershire sauce
    1/2 cup pineapple juice
    4 tablespoons liquid smoke flavoring
    3 tablespoons honey
    3 tablespoon maple syrup
    1/2 cup brown sugar
    2 teaspoons season salt
    1 tablespoon MSG
    1 tablespoon onion powder
    1 tablespoon garlic powder
    2 teaspoon ground ginger

    ****Heat all liquids to dissolve brown sugar




    Sticky Lime Beef Jerky

    3 pounds lean beef (Eye of round, Top round (london broil)*or Bottom round)
    3/4*cup soy sauce
    3/4*cup Worcestershire sauce
    1/4 cup lime juice
    4 tablespoons liquid smoke flavoring
    2*tablespoons A-1
    1 tablespoon MSG
    2 teaspoons season salt
    2 tablespoons*black pepper
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1/2*tablespoon cayenne powder
    2 tablespoons brown sugar
    2 tablespoons maple syrup
    2 tablespoons honey
    1 tablespoon lime powder

    **** Also sprinkle lime powder on one side after pulled from the marinade and let soak in before drying ****


    Sent from my Xoom using Tapatalk 2
     
    Last edited: Jul 27, 2013
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  8. Jimmy

    Jimmy Well-Known Member

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    I'm doing a brew this weekend, whats the best thickness and cook time?
     
  9. Done-it-again

    Done-it-again Well-Known Member

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    Just made the Rosemary Pepper Beef Jerky but excluded the Rosemary. Good stuff!
    Going to try the sweet teriyaki next.
     
  10. mjc

    mjc Nosy Neighbor

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    I have started making jerky with thick cut bacon. Cut it in thirds and get the leanest you can find. It has to be cooked a little longer than beef.
     
  11. Waffles

    Waffles Well-Known Member

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    Do you guys have dehydrators or just oven dry?
     
  12. pronstar

    pronstar President, Dallas Chapter

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    I actually like to have some fat in my beef jerky.
    It spoils faster than lean cuts, but that's not an issue when it's eaten in a day or two :D
     
  13. mjc

    mjc Nosy Neighbor

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    I have an old Ronco dehydrator. Still working after all these years.
     
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  14. Tahiti247xs

    Tahiti247xs Well-Known Member

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    I make mine on the treager
     
  15. Done-it-again

    Done-it-again Well-Known Member

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    Same here and works great. Just made the pepper and teriyaki. Good stuff
     
  16. SHOCKtheMONKEY

    SHOCKtheMONKEY Well-Known Member

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    Dehydrator at 165 degrees
     

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