Best type of meat/technique for beef jerky?!
I have a decent food dehydrator, and have been experimenting with making jerky. I have mixed results right now. I have a decent flavor mix, but the meat texture isn't quite what I want. I started with simple sandwich steaks. What meats do you use and what kind of results do you find?
Answers: First, don't just go to Wikipedia or allrecipes and copy/paste the info. I've been there and looked at those. I'm asking for personal experience.
I have a decent food dehydrator, and have been experimenting with making jerky. I have mixed results right now. I have a decent flavor mix, but the meat texture isn't quite what I want. I started with simple sandwich steaks. What meats do you use and what kind of results do you find?
I have used two different methods that I enjoyed. Depending on the texture you are looking for and the amount you want to spend. My favorite is to find sirloin tip roast and have it sliced really thin. Still tough and chewy like the beefsteak cuts of jerky in stores. Another method that I have used gives a much more tender texture and is cheaper, but is also more time consuming and messy uses ground beef. I put the seasoning in the ground beef then roll it out between two sheets of wax paper to desired thickness, stick it in the freezer for a few minutes and then you can cut it into desired strip sizes. There is a jerky gun you can get that will do the same thing but I didn't think it made it any easier.
I use flank.
The reason is that the grain runs lengthwise, and the jerky should be cut across the grain (otherwise it will be tough if your jerky slices are with the grain). I have used bottom round, but flank is the best. Make sure you trim it well of fat.
Beef Jerky Recipe
Ingredients:
2 pounds flank steak sliced thin
1/2 cup soy sauce
1/4 cup honey
6 Cloves garlic minced
1 tablespoon ginger grated -- heaping
1 1/2 tablespoon red pepper flakes
OR
30 grinds black pepper freshly ground
1 teaspoon sesame oil
1 teaspoon worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon liquid smoke flavoring
Directions:
Partially freeze steak to assist in slicing. Remove all extraneous fat, slice thinly (1/4 inch). Combine remaining ingredients, mix well, and marinate meat overnight. Dry with dehydrator or in oven on lowest temp.
5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand
*You may substitute the beef brisket with your choice of meat*
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand
2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand
5 oz. bottle Liquid Smoke - Any brand any type
2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand
1 - Very Sharp Knife
All ingredients can be more or less as you desire to your own taste except soy &
Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and corn syrup or molasses can be to taste for sweetness or not used at all (SEE TIP BELOW***).
Add all liquid ingredients into container (with lid is preferred or cover with a plastic
wrap) (see tip below*) Now add all other ingredients into the container, stir frequently. Trim as much fat as
possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the
meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16").
(see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed)
This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure
all meat is covered with the ingredients and stir meat occasionally to ensure all areas of
meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,
occasionally shaking or stirring the meat at least 2 more times.
Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try
to make a pan out of the foil because of the drippings (see tip below****)
(remove when it is obvious that there are no more drippings this is usually a while after the meat
has been turned over, you will notice that the drippings will have a tendency to give off a burning
smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is
advisable to place paper towels on the oven door while open and loading the trays to catch
the drippings. Place the meat across the racks filling the top rack first (highest position)
and then the second rack (next highest position). Set temperature to at least 160 degrees
(160 - 180 degrees). When visible dripping has stopped, all meat has to be turned
over because the top of the meat will be more moist than the bottom. Also the top rack will
drip onto the bottom rack and the bottom meat will be more moist than the top. The meat
should be checked for consistency in drying and should be move around accordingly (from
bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it.
It should take approximately 4&1/2 to 6 hours more or less depending how many & how thin the meat
was sliced and the set temperature. Approximately the last hour or so, the oven door should be
propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea
to leave the oven door propped open any time during the drying to keep a good flow of heat &
air. You can tell the meat is done when it no longer bends and you could break off a piece
with ease. But the meat should not be so dry as to be crisp & break. It is better to be more
dry than under dried, so as to prevent mold. Let meat cool before storing. This is
now ready to eat, you can allow this to air dry an additional day or so in an open
container. This will now keep in a sealed container (zip lock bags are great) for months
refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat
will continue to dry unless placed in a sealed container once totally dried. Do not worry
about color changes of the beef jerky it will get lighter and harder as it continues to dry
over time. It is only important to keep the jerky away from humidity for long term
storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the
best jerky in town. Try it you’ll love it, and you didn’t spend $30.00 a lb or more for
commercial chemically processed so called meat.
E-Mail *Tips from satisfied recipe users:
Thanks for the great recipe! One thing that I do that makes the
marinating easier, is that I divide the meat and marinade into two of
the big, plastic bags that zip shut. that way I can slosh it around to
more evenly distribute the marinade, without the mess.
Our family is really enjoying your recipe, thanks!
Linda G.
**Dan Baxter reminded me to tell you to partially freeze the meat to make slicing thin easier!
***Hi guys my name is Steven Tomeno I live in Rochester NY.
The stores in my NY area have plenty of Jerky BUT nobody makes it sweet.
I just thought I would tell you guys what I do to make my Jerky sweet,
first I double the brown sugar and I put a couple of cans of Pepsi in with it.
I find that Pepsi is sweeter than Coke.
Just a hint if you like it sweet.
Here is my complete recipe,
4 table spoons soy sauce,
1 cup brown sugar,
1 small can tomato sauce,
1/4 tablespoon pepper and 1/4 tablespoon salt,
2 - 16 ozs cans of Pepsi (not Coke),
2 cloves garlic....
4 lbs rump roast cut into thin strips.
Marinate 4-6 hours.
Cook for 4 hours in oven @ 160 degrees.
Don't forget to flip the jerky after a couple hours.
If anyone makes this please E-Mail me let me know how you like it or dislike it.
This recipe is for sweet tooth people.
Good luck and have fun,
I have three separate friends that make jerky, and all of them swear that kangaroo meat is the best for jerky.
Why don't you try it?
WWW.TOXICTOMMY.COM
HOMEMADE
i don't know how 2 make it but i dp like 2 eat it a lot yummmmmm!!!!