Beef Jerky

[Guest]

I'm interested in making my own beef jerky, however, I have no idea where to start. I was wondering if anyone could point me in the right direction. I'm particularly interested in a simple, quick method. What do I need to start? Thanks.

[hunt4food]

I have tried about every recipe there is. Not really, but it seems like it. I finally quit tryng to make better jerky with homemade recipes. I started buying American Harvest jerky mix from Wal-Mart. they sell it next to the food dehydrators. the directions tell you to use ground meat and mix it in with it. I have used sliced meat with it and it works good. I just mix a little water with it in a large ziploc bag and then add the sliced meat. I usually marinate it for a day. I knead it every once in awhile while it sits in the refrigerator. the next day I put it int he dehydrator and before long ai have jerky that everyone at works begs me to bring in.

[BLACKJACK]

Fishsugar, do you have a dehydrator? Or are you using the oven?

Start with a bottom round or sirloin roast, the leaner the better, cut the meat about 1/4 inch thick (some butchers will do it for you), cut away most of the fat, marinate for 8-24 hours, then dry it. Venison also works well. If you cut it yourself, try to do it when the meat is half thawed. As hunt4food says, you can also use burger, beef or venison. I've also used the mix from American harvest, its good, makes a good jerky that goes good with beer I just bought the 'jerky gun' from American Harvest, kind of anxious to try it, I have a few pounds of venison burger left from last year that will get the treatment, but not this weekend, gotta hit the early ice, get out bowhunting, maybe do a pheasant hunt not enought time in life!!

There are some other good mixes around, try them. I've also got a good recipe at home that I'll try to write down. As you can tell, I'm into jerky. Our family has a jerky contest during out annual campout, with a traveling trophy and everything - we call it 'The Jerk-Off'.

[Guest]

Thanks for the tips. I don't have a dehydrator, but I assume it's much easier with one? Any recommondations on a brand/model to get?

[TNT4ME]

FishSugar, I have tried several different types and I think any one with a fan is better than without a fan. Thermostat setting for heat is also a plus, the one I am currently using has both, it is an American Harvest, Gardenmaster, it is nice to start out on a higher heat setting and then turn it down as it gets dryer, I feel it doesn't get as hard this way. Also I have a smoker that we do allot of jerky in also, hard to beat the wood flavor vs a dehydrator with smoke flavoring. good luck. tnt

p.s. as BJ and Food pointed out, the American Harvest mixes are fair choices to start with. They have many flavors and most that I have tried were ok. Just stick with fairly lean meat. One thing I have noticed is that he longer you let the meat sit before dehydrating or smoking, the better the flavor seems to be released from the spice. Just start with small batches to find what you like best.

[This message has been edited by TNT4ME (edited 12-08-2002).]

[smoked perch]

fishsugar:
hey. if your interested in smoking your jerky, pick up a smoker, big chief at fleet farm (around $80). there are smaller models, but you'll want the big cheif eventually...
the smoker comes with a user friendly manual which has many great ideas on smoking, from fish to fowl and anything in between. good brine recipies and everything.
i used to dehydrate, but once i tried smoking fish/venison/elk/fowl i haven't gone back. it's definitely a time consuming process, however. you need a nice saturday and a cooler of your favorite beverages to get the job done.

some things i've learned that may help:
-let red meat marinade at least 24 hrs (up to 48)
-exaggerate your marinade...need LOTS of chili oil or pepper sauce to get a spicey jerky
-drying is an important part of the smoking process... smoke is used less than half the time
-pre-soak your chips

anyways, don't want to overwhelm you here. but definitely get into it. it'll take a batch or two, but they just keep getting better, and your family/friends will have a newfound appreciation for you...

[bigdog]

Another good Jerky mix is Grandma Lamoure,
I found it at Cashwise/Coborns supermarkets
but they also do mailorder. Have used with sliced Venison and beef, also mixed it with ground and used the American Harvest jerky gun.

[Capt'nJosh]

Hi-Mountain mesquite is the best that I've found. If your making beef jerky I have found that an arm roast sliced with the grain works great. Most of the time you can talk the guy working in the meat department to run it through his slicer for you. I think that slicing it is the most time consuming part...

Good Luck and have fun... nothing like a bag of homemaid jerky with a cold beer in the fishhouse!

Capt'n

[Guest]

Thanks everyone for your tips. I went out and got the American Harvest dehydrator from Walmart, and accidently got some smoker marinade - first batch didn't work out. I then went to Von Hausens meats in Shakopee and asked the guy there for some tips. He got me some of the jerky mix they carry and sliced some sirloin for me. The mix calls for just a dry marinade rather than adding water like the first mix I tried. It turned out great. I'm going to adjust the seasoning to taste a little, but I will definetly be making a lot of jerky this year. Thanks again for your help.

[Guest]

What's the best way to store the jerky after I've made it? I have been letting it cool and then putting it in a ziplock, but it seems to get a little too soft and loses a little of the spice. Is there a better way? Maybe I'm not letting it cool long enough. Thanks.

*I've also found the Hi-mountain mix to be good, I like the pepper the best.

[hunt4food]

My wife bought me a vacuum sealer for x-mas. I really like using it for my jerky(i make quite a bit of it). I know what you mean about the ziplocs. One more tip for slicing your roasts- I thaw mine out completely and then put it back in the freezer for a couple of hours +/-. it freezes about 1/4 way through then. It is much easier to slice it in nice even strips that way.

[Guest]

I agree with the high mountain......It's excellent. I"ve had much better luck with the oven than the dehydrator. 200 degrees, 2 to 2.5 hours, prop the door open with a spoon.

[Old Guide]

FishSugar, I've been using Hi-Mountain hickory with a dehydrater. If you can add a Foodsaver vacum packer to the wife's kitchen appliances (maybe a surprise gift!!) It works well for storing jerky and fish. I've even cured/dryed sharptail grouse,goose and duck. The bad part about any jerky is the stuff never stays around!!

[BLACKJACK]

OldGuide, how do you do ducks and geese? Cut into chuncks or strips? Have you ever done pheasant?

[Old Guide]

Blackjack, strips,I try and go with the "grain" as best as possible.

[Old Guide]

Blackjack, sorry I forgot about the phes. I've got a good teriyaki reci. marinade for those longtails, don't want to waste them for jerky! My brotherinlaw makes some, good but dry.