Does any one know how to make your own beef jerky?!
it probably takes a long time to make it yourself huh!? i have a vacume sealer think if i cut stripes of beef thin enough and then vacume seal it!?Www@FoodAQ@Com
Answers:
Ingredients:
1 tsp!. salt
1 tsp!. pepper
3 Tbsp!. brown sugar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 Tbsp!. liquid smoke
2 lbs!. (1 kg!.) thinly sliced beef
Preparation Mix all marinade ingredients in a bowl!. Pour over meat slices, thoroughly wet all sides of meat and layer in marinating dish!.
Cover tightly and marinade in fridge overnight!. Rotate meat layers every couple of hours!.
Drain marinated meat and spread on dehydrator tray or racks for the oven!. Cook until meat is dry!.Notes Cook at 275°F if processing in the oven!.
Chewy Jerky - slice meat with the grain!.
Tender Jerky - slice meat across the grain!.Www@FoodAQ@Com
1 tsp!. salt
1 tsp!. pepper
3 Tbsp!. brown sugar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 Tbsp!. liquid smoke
2 lbs!. (1 kg!.) thinly sliced beef
Preparation Mix all marinade ingredients in a bowl!. Pour over meat slices, thoroughly wet all sides of meat and layer in marinating dish!.
Cover tightly and marinade in fridge overnight!. Rotate meat layers every couple of hours!.
Drain marinated meat and spread on dehydrator tray or racks for the oven!. Cook until meat is dry!.Notes Cook at 275°F if processing in the oven!.
Chewy Jerky - slice meat with the grain!.
Tender Jerky - slice meat across the grain!.Www@FoodAQ@Com
I have a dehydrator that's out of this world!. Do the recipes like others have said, to your liking, then place it in the dehydrator and wait a few hours!. Depending on the spices and the meat it can stink while curing so I use mine outside, but in the end it's phenomenal jerky!.
also, the fat is what spoils (which is why cheaper meats work a bit better), so cut as much of that off as possible before dehydrating!.Www@FoodAQ@Com
also, the fat is what spoils (which is why cheaper meats work a bit better), so cut as much of that off as possible before dehydrating!.Www@FoodAQ@Com
No, that will not work!. To make jerky does take a long time, usually up to one day!. You first thinly slice the meat and then place it in a brine of your choice!. Usually salt and water with spices!. Brine for at least 4 hours or up to one day!. Then you rinse the meat and allow to dry and glaze over!. Then place in a smoker at a very low temperature, under 250 degrees!. You can use your oven if you can maintain a low temp of about 225 degrees!. Time is a unknow value depending on the moisture of the meat and the degree of dryness you desire!. Usually several hours!. Then you can vacuum pack and seal!.Www@FoodAQ@Com
Buy a cheap cut of beef!. Rump roast works very well!. Have the butcher cut into strips for you!. A little over 1/8 inch works good, and tell him to cut WITH the grain!. Explain you're making jerky, he'll know!. Lightly salt and heavily pepper each slice on both sides and arrange on a baking sheet!. Put in a pre-heated oven at the lowest temperature it goes!. (That'll be under 200 F!.) Bake for 6 to 10 hours, but start checking after 4 hours!. You want jerky, not shoe leather!.Www@FoodAQ@Com