Homemade dried beef?

[prov1900]

Does anyone know how to make dried beef. I have a bunch of roasts in my freezer and was wanting some tips/ideas. My family is nuts for dried beef and was wanting to make my own. I have an electric smoker.

[ice_shack]

You can get a jerky cure kit in various flavors from most grocery stores.

Follow the directions.

Put on smoker for about 4 hours.

Enjoy!

[Sandmannd]

Fleet Farm sells all kinds of cure and spices for making jerky. I haven't used a smoker but it works great for a dehydrator. I'm sure it would work on a smoker as well. Just slice your beef 1/8" to 1/4"

[stmichael]

If you want Jerky I have a great recipe that I have used for a while. I originally got it out of a book and I cannot remember which one, this book has been missing for a while.

It is a recipe for a smoker, however, I am assuming that you do not have a smoker, but, you have a grill...whether it be gas or charcoal, either one will work. If you have smoker I am sure you know how to use it. if you have a kettle style grill, then just put your coal on one side and meat on the other. (left or right/ front or back, NOT TOP AND BOTTOM) With any style grill the heat is hard to maintain UNLESS you have a thermometer. You want the temperature to be around 200-220 degrees. On a gas grill use only one side, if that is not an option use the top portion of the grill. for smoke you will have to get a metal container and put your wet wood chips in. I use mesquite and hickory. Not at the same time however. either one is good.

Approximately one pound of meat:

1/2 cup Worcestershire sauce

1/2 cup soy sauce

1/4 cup brown sugar

4 cloves garlic

2 teaspoons fresh ground black pepper I like spices so I double this.

2 teaspoons ground dried red chile, New Mex -- or Ancho I like to make it hot so I add habenero peppers one fresh and a few shakes dried I will not hesitate to look in the cupboard and add more pepper variety. (of course if you do not like spice you do not have to add them. I will make a few different batches: not spicey, somewhat spicy, and the one that makes your puckerstring sting) .

1 teaspoon onion powder

Place the meat in the freezer to make slicing it easier. roughly a half hour, remove the meat from the freezer and slice it as thin as you can with a good sharp knife. Trim the meat of all fat. Marinate over night at the very minimum, I like at least 24 hours. Get the smoker/grill to 200-220 degrees. Remove the meat from the refrigerator, drain it, and let it sit at room temperature for 10 to 15 minutes. Put the meat on to a sheet of heavy-duty foil, separating the pieces. Place the meat in the coolest part of your smoker, add wood chips and cook until the meat begins to blacken, typically about 45 minutes. Wrap the foil losely over the meat and continue barbecuing for another 1 to 1 1/4 hours, or, until well-dried. (cooking times will vary depending on the style of your smoker)Remove the jerky from the smoker, let it cool to room temperature before serving. Refrigerate leftovers.

I do not know if you were looking for a recipe I just thought I would add one of the favorites. This recipe has not been tried on a food dehydrator. Would not know the outcome, I suppose if you added liquid smoke to the recipe it should turn out fine.

[loosegoose]

I'll vote for High Mountain seasonings for making jerky.

[dr_amx]

I would like to try and make some Jerky this weekend what is a good cut of meat to make this out of?

[ice_shack]

Flank steak is probably the best but also kind of expensive.

I just cut up arm roasts or what ever is cheapest at the time, it's all good when dried.

[Deitz Dittrich]

I do most of mine with ground meat and a jerky shooter.. then dehydrate.

[dr_amx]

Well I made jerky over the weekend and for the most part it turned out great I think I am going to modify my marinade a little next time a bit salty for my taste. I decided to use a sirloin roast for my meat cut and I think it worked pretty well. I also used the vertical h20 smoker and it took about 4.5-5 Hours.