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Beef Jerky Help

KBGirts
KBGirts Posts: 882 Member
in Social Groups
I'd like to start making my own jerky. I don't even know where to start.....

Replies

  • zellagrrl
    zellagrrl Posts: 439
    Fiance wants me to get a dehydrator for that and my own fruit. I'm just going to start with Google.
  • desertdutchman
    desertdutchman Posts: 14 Member
    Ideally you want a smoker, a specially designed grill that allows precise temperature and smoke control. But that is expensive. It can be done on a charcoal or gas grill, but it is important to know how to keep the temperature low enough for a long time.

    I found this article that is quite helpful:
    http://www.amazingribs.com/recipes/beef/beef_jerky.html

    He favors a marinade method, but I would skip the sugar/honey/molasses in his recipe. The Morton Tender Quick that he mentions also has sugar in it.
  • MamaDee2
    MamaDee2 Posts: 843 Member
    I have a dehydrator but I only use it for fruit and veggies. I make my jerky in the oven. Marinate the meat of choice over night, dry well on paper towels, put directly on oven racks, set oven to 170°, cook till desired texture (usually about 4 hours).
  • zellagrrl
    zellagrrl Posts: 439
    I have a dehydrator but I only use it for fruit and veggies. I make my jerky in the oven. Marinate the meat of choice over night, dry well on paper towels, put directly on oven racks, set oven to 170°, cook till desired texture (usually about 4 hours).

    Thank you! Do you have any marinade suggestions? I'd like to do like a peppered beef or turkey?
  • twinmom01
    twinmom01 Posts: 854 Member
    I have a dehydrator but I only use it for fruit and veggies. I make my jerky in the oven. Marinate the meat of choice over night, dry well on paper towels, put directly on oven racks, set oven to 170°, cook till desired texture (usually about 4 hours).

    this is how we do it...only we use a cooling rack over a pan. If you go this way just make sure your cooling rack can withstand temps up to a certain number.

    We have never done solid strips - but rather ground cause we usually do venison and we use this jerky press gun - http://www.amazon.com/Nesco-BJX-5-American-Harvest-Jumbo/dp/B001795P3K/ref=sr_1_1?ie=UTF8&qid=1339097207&sr=8-1

    We use our own spice blend to monitor sodium and will add flavor using coconut aminos and usually don't use a cure (we have to keep it in the fridge for the most part but they do fine sitting out for a day or two)
  • MamaDee2
    MamaDee2 Posts: 843 Member
    I have a dehydrator but I only use it for fruit and veggies. I make my jerky in the oven. Marinate the meat of choice over night, dry well on paper towels, put directly on oven racks, set oven to 170°, cook till desired texture (usually about 4 hours).

    Thank you! Do you have any marinade suggestions? I'd like to do like a peppered beef or turkey?


    I got the recipe from www.fabulousfoods.com/recipe/homemade-jerky
    For the turkey, I used Scott's BBQ sauce.

    I made my own "soy sauce" since soy is not paleo. That recipe is in this group thread titled soy yes or no.
  • vraedwulf
    vraedwulf Posts: 3 Member
    If you're just starting out and don't want to spend several hundred dollars on a "real" dehydrator, Alton Brown (a Chef on Food Network) has a recipe/technique that only requires a couple of new furnace filters, some bungee cords, and a box fan! My boyfriend and I use this recipe all the time and it always comes out great! We'll probably get a dehydrator eventually, but this way we can still have our jerky until we have saved up for it.

    Recipe: http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html
    Episode Part 1: http://www.youtube.com/watch?v=rIK4DVLHf7Y
    Episode Part 2: http://www.youtube.com/watch?v=dfI0NKl-Kq0

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