Anyone here make their own jerky?

I make venison jerky sometimes. I can't remember the exact recipe, but I know we use some soy sauce and liquid smoke plus some dry spices. I marinade it overnight before putting it in the dehydrator. Stuff is addictive as sin.

I make venison jerky sometimes. I can't remember the exact recipe, but I know we use some soy sauce and liquid smoke plus some dry spices. I marinade it overnight before putting it in the dehydrator. Stuff is addictive as sin.

I make this as well usually from deer, but have made moose as well. I put the roast in the freezer for a bit , usually for 3-6 hours depending on how big my cut is. I wait until it has started to form ice crystals. This makes it easier to slice your self. I cut up a few steaks the first time I had made it. Don't forget you will have some shrinkage....I ended up with pieces the size of shoe laces. Tasted great, but small....we had to laugh at our kids, other children were running around the neighborhood with bags of chips, our kids had bags of jerky.

I make beef jerky all the time.

Take 500 g of thinly sliced beef. I buy pre-sliced beef for Korean bulgogi in the frozen section of the Asian supermarket. Alternatively you can ask a butcher to slice a roast beef thin for you on the machine used for cold cuts, as for carpaccio. If you have to do the slicing yourself, buy a silverside or topside joint and put it in the freezer for 10 minutes first to make it easier. Slicing the beef thin is the only part of the recipe that is hard work, if you have to do it yourself.

Marinate overnight in a few glugs of soy sauce, a rounded tablespoon of brown sugar, some garlic powder and some hot sauce. Add any other flavourings you like (for example smoked paprika powder, worcestershire sauce, or liquid smoke).

Arrange in a single layer on a baking sheet. Dry in a very low oven (50C) fan assisted for about 4-6 hours, turning every few hours. The idea is to dehydrate the meat, not to cook it.

I slice a beef flank steak extra thin, then marinade overnight in soy sauce (gluten free), garlic, ginger, lime juice, a little extra salt, and sriracha. The next day I drape it over a kitchen rack, and put a large baking pan on the rack underneath. To catch the drippings so they don't land on the stove bottom. Then I bake at as low as our stove goes - I think it's 175 - till the meat is dried out.

God, I love beef jerky.

I hope this helps.

My grandpa made his own deer jerky, it was the best thing on the planet, would wait all year just to get bags of it.
i know he made a marinade, would season it, then dehydrate it. but i was so young i couldnt tell you how he actually did it all.

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Thanks for a great question, and for the recipes! Looking forward to trying this out myself soon.

i use an eye of round roast and have the meat counter slice it 1/8 thick with the grain.

. i make mine kind of korean, half a bottle liquid smoke, soy sauce, sambal oelek (chili paste, just a tiny bit), sesame oil (a splash) marinate an hour. i use a dehydrator but if i dont have one i use the oven. i hang them directly from the (cleaned) the racks of the oven with foil under to catch drips.

i have also made turkey jerky and salmon jerky in it. both were good.

my problem though is i make it and i want to eat all of it at once.

I make my own turkey jerky all the time.
I like it a little thicker cut as I prefer more chewiness.
I experiment with the marinade and spices. It turns out a little different every time.
My food dehydrator is the best money I have ever spent. I do fruits and veggies all the time too.

My neighbor from Idaho had to move suddenly and left everything in his freezer (my dad owned the house) so my dad bought over all the food he left, which included some Elk. Now I'm in Virginia and I can eat the hell out of some venison but I'd never made elk before (only had it once in Colorado in some stew).

Sliced it up thin, threw some spices on it, put it in the dehydrator and omgz was it good.

I just logged it as commercial elk jerky.