I've been trying to cut down on carbs and lose some weight so a couple weeks ago I picked up some beef jerky in the local market - I've always liked it but was never an "advocate" so to speak. I thought that the cost was a little ridiculous (5.95 for 3.25 oz = 1.83/oz of Jack Links brand). After going through a couple of packs I decided to reduce the cost and buy "bulk" through Amazon - same jerky - about $25 for 20 oz = $1.25/oz.

Then I thought I'd try making it myself and really get the cost down, so Saturday I bought 2.75 lb of flank steak - not on sale - so $4.99/lb - sliced it up and marinated it overnight, then dried it in our oven @ 150 deg for 6 hours. Worked out well although the recipe I got over the net was not that great - good, but not great. Just for fun I weighed the jerkey that I dried - was almost exactly 16 oz - so it lost almost 2/3 of the weight by dehydrating. My cost (not counting marinade & oven) was about 86 cents/oz - pretty nice savings - plus I like the idea of making my own since I know exactly what's in it - if I can get some beef on sale (sometimes it's 3.49/lb or even less) it would be a better deal.

I also noticed that Walmart sells their own brand at a pretty nice price - opinions?

Anyone into jerky - tips or recipes?

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Lou

I've played at making it out of game but I found a meat market/butchershop about 70 miles from here that has the BEST for about $16 a pound, as well as smoked salami, pepperoni, etc.

Seems like it's a bit far but I go by it once a month or so, either to meetings, on my way to Seattle, etc.

We have one of those food dehydrators. I make my own mix of spices for flavor and salt to preserve it.. We use the leanest top round I can find on sale.

Buying it is very expensive.

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Still Running Against the Wind

I found a regular food dehydrater to be easier, cheeper, & works better than an oven, also they are easier to get in the dish washer That all-purpose on line auction usually lists several to choose from.

Next you'll need a food slicer to make uniform & thin slices. Check with the same online flea market for ideas. Mine is a Rival electric & I like it.

As for recipe ideas, google 'Lowry's marinade' for a place to start. My favorite is Lime & Mesquite. There are several flavors to try so you can make everyone's favorite from the same roast.

When you find a basic flavor you really like, it's not hard to duplicate it or modify for a personal touch.

Next, buy some boneless chicken or turkey breast & start over with the marinade.

You're now getting started on a new & fun hobby.

Enjoy, Jim

Premium Beef Jerky cuts, Premium Bulk Beef Jerky - 15oz., Jerky from the Jar - 2.3oz Wild Bill's Foods

The finest Beef Jerky I have ever had. $1.66/oz, I buy it by the bag. I don't care if it isn't the cheapest, it is the best.

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Dave

I love jerky. We used to make it in an electric smoker, either beef or venison. I also found a small meat market that made their own, and their turkey jerky was excellent!

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Misty

like misty i use an electric smoker...does a good job...the last few batches to go through have been wild boar....yumski!

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SWCA#2208
KK4EMO

I use Dale steak sauce for flavor but there are many different mixes to try. I also like the food dehydrator for drying

I make mine out of venison burger, put it thru a jerky shooter. (kinda like squeezing it out of a caulking gun) I use original jerky seasoning then doctor it up a little. 4hrs in a dehydrator and it is tender enough for those who are denture challenged.

vic3620

I agree with Misty and Kennyb and use an electric smoker and my own marinade. I use up a lot of venison that way.
Vern

Which recipe did you use?

Thanks for the link - will give it a try

I wanted to avoid buying a dehydrator - might be sitting next to the breadmaker if the novelty wears off.

As for the (not so great) recipe I used, I got it here - my problem with it is not much flavor and a little too spicy - and I like spicy: Homemade Beef Jerky Recipe - Food.com - 42272

Once I "work" through what I have, I'll give it another try - thanks for the suggestions.

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Lou

I have an elcheapo dehydrator, buy the Oster brand season and curing packs from WalMart, and then add my own flavor to the meat. The packets are made for one pound of meat and I like to make two pounds at a time so the salt in the packet doesn't overwelm you with any flavor added. I poured a 6 fl oz bottle of Texas Pete in the mix this last batch and everyone who tried it drooled their way through their peice. Two pounds of meat gone in one day...

It's like reloading your own ammo. At first you do it to save a buck, then you realize you are just making more because you use more!!!

Now I just eat a heck of a lot more jerky!!!

I make the best jerky in the world. No brag, just fact.

Making great jerky is all about the cure. Sure, having a quality cut of meat is important, but it's the cure that makes the difference. I've tried all of the store bought cures (some are okay, some aren't) and I've tried dozens of recipe's trying to find just the right one. Eventually through trial and error and ruining the meat of about four good cows in my attempts, I have developed my own dry jerky cure and it works great on lean beef and venison, but my favorite is turkey jerky.

I have four RonCo Food Dehydrators and I only make a few batches a year, but when I do I like to make a big batch that'll last a few months. By popular demand I usually make a big batch to pass out to family and co-workers for Christmas.

Oh, and my cure is a secret recipe, I have it written down and locked up in my gun vault.

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- Change it back -

And all this time I thought you had to go to a gun show to get any jerky!
Randy

...and I have two consecutively numbered 627 pre-lock UDR's locked up in mine, but nobody has ever seen them and never will

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Lou

Anybody can own a couple revolvers, it takes a genius to develop the best jerky cure in the world.

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- Change it back -

Then try Alton Brown's method. Box fan, bungee cord, and a few furnace filters.
Good Eats w/ Alton Brown - A cheap, simple, home food dehydtator

[QUOTE=Faulkner;136390610]I make the best jerky in the world. No brag, just fact.

WHY YOU %$@@#% !!
NOOOOOOOOOOOOOOOO body can beat my jerky for taste!
LOL
here's how I do it.
It is made with deer but beef works too.
24,oz.Franks Red Hot sauce
2,oz LIQUID SMOKE
8,oz wershtashire (spelling?)
Pour all this into a big pot.

Use "sharp" knife and cut roast 1/8" - 3/16" thick.
After a little practice you can slice uniform pieces the size of your open hand.
Take meat as you cut it and layer it into pot.
Put in fridge for at least 24 hours -48 is better.
Pull meat from pot and lay on rack to drain .
While it drains, you go by your own taste, and salt with garlic powder salt and cayenne pepper and course grain black pepper.
Then put rack in oven with foil covering bottom of oven(IF YOU FORGET THE FOIL BE PREPARED TO SLEEP IN THE GARAGE AFTER THE WIFE SEES THE OVEN!!)
Set oven on lowest setting and put wooden spoon in door to keep oven door open a hair.
Check every hour to make sure you don't dry it out to much.
Most times it is around 2-4 hours for oven set at 150-200.
Once done, make sure you eat as much as possible as soon as you can.
That way you will know how it tastes.

Because the kids will eat it like potato chips!
With 6 kids a deer didn't last long around here.
Now THAT my good man is the BEST JERKY in the world!

I use a similar recipe. From Chuck Adams article in Peterson Hunting Mag 1979

1. Basic ingredients are: garlic powder, onion powder, black pepper, soy sauce, Worchestershire sauce, seasoned salt, Accent. Also knife and pan or bowl.

2. Slice three pounds of venison into strips about 3/8 inch thick to ensure total saturation of the meat while it’s marinating.

3. In container, combine ½ cup soy sauce, ½ cup Worchestershire, 2 tsp. Accent, 2 tsp seasoned salt, 2/3 tsp garlic powder, 2 tsp onion powder and 2/3 tsp black pepper.

4. Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used.

5. Place the strips of meat in the marinade, be sure they’re completely submerged. Marinate overnight, turning if necessary.

6. Lay marinated meat strips on oven rack. Cook for 6 to 8 hours at 150 degrees. They get crisper the longer they bake.

7. Store finished jerky in zip-lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.

Karma, karma!

These guys in Thibodaux, Louisiana make the best I've ever had! It is expensive though.
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Steve W

Walmart.com: Nesco / American Harvest Jerky Spice Works - 6 Pack Original Flavor: Appliances

I use that from Walmart its for ground meat. I use venison but have done just hamburger from the store. Get leanest burger you can find. I use jerky blaster from bass pro works out good for me and really good taste. I can make really good jerky in about 6hrs.

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M&P15,9MM,M66,22-A,Glock 30SF

OK, resurrecting this thread again. Santa left a dehydrator under my tree. Probably sick of replenishing my supply with expensive store bought stuff. Not that I'm complaining as I figure to dramatically increase my intake now.

A quick glance at the manual (I know...20 demerits) suggests cooking in oven for a while then finishing in the dehydrator. other recipies call for the whole process to be done with the dehydrator. Educate me please. Any other tips will be appreciated.

Old friend of mine had a ilittle smokehouse, and made all his family's bacon, ham, and both beef and venison jerky. His venison jerky was probably on some gov't controlled substance list--it was unbeatable and addictive. I was thrilled once when he made me .nearly a pound of it. Unfortunately for me, he also worked in revenge for my having dropped a 24" oak tree on his lunch box--he had jerked a bunch of deer liver and slipped the strips into the venison. For a minute I thought something had crawled into my mouth and died; then I started wishing that something had, just to kill the jerked liver flavor.

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de minimus non curat lex

I use recipe that came with my unit. Use London Broil and slice paper thin. Marinade over night. No need to pre cook. The leaner the meat the better.

I grind all my meat in my LEM grinder then ad the cure and spices. I roll it out between 2 sheets of waxed paper until it is about 3/16" thick. Into the oven it goes. 200 degrees with the door cracked open. Once dried I let it cool and cut into strips. Folks love it. No matter the cut of meat it is tender enough even older folks can eat it. When processing a deer I grind all my meats at the same time but don't add fat to the jerky meat. Lean meat is the best as fat does go rancid given enough time. Store bought cure I use Hi Country jerky spice or Hi Mountain. Both are pretty good. Hi Country is out of Lincoln. MT. Hi Mountain is based out of Riverton, WY

I love beef jerky. I need to give this DIY thing a try.

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Miss My Buddy crsides!!

Once you make your own the store bought just doesn't satisfy. It is labor intensive but aren't all good things. Go for it.

Last I bought a pound it was $16 so that works out to $1 per oz. I doubt one can make it cheaper when you factor in the time, etc Bourgeois meat market is their name. Boudoin is pretty good as well, but I prefer Legnons in New Iberia for Boudoin.

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Forum consigliere

And I thought you were a nice guy

Guess I'll start with a london broil and do it up in teriyaki. Plan to stick it in the freezer for a short while to allow for an easy thin 1/8" cut.

Instructions say high for 3 hours then medium till dry. they give a wide time range 6-15 hrs. that seems weird.

They also recommend periodic dabbing up juices released while drying. Does any of this seem out of whack to you experts?

Time to dry out the meat depends on the thickness,
type of meat used and how cut per the grain of tissue
plus the humidity in your area along with the surrounding temperature.

Lots of little things that go into smoking meats, just right.

My elec. smoker can do two 25 pound turkey breast........
plus ribs, if I run out of wild game.

My son, a serious hunter of Pennsylvania deer and geese, recently acquired a dehydrator. He's made a lot of venison jerky, and plans to try making it with goose as well. But he also does something I would never have thought of. He makes pork jerky with a hot lemon curry marinade. Sounds weird to me, but he and his family like it.

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Oh well, what the hell.

You could make pemmican like the natives. Get some hardtack and some coffee and that’s a good mountain meals right there!!

You could make pemmican like the natives. Get some hardtack and some coffee and that’s a good mountain meals right there!!

Can anyone distinguish between American jerky and the South African biltong? Both are dried meat with spices.

I've had only bad jerky and no biltong.

Biltong is a trail food, not something that you'd find at a braai, like a BBQ. I've read that the best is relatively soft and has a pink center. The Dutch-descended Afrikaaners/Boers have made it for hundreds of years, mostly from wild game meat.

And someone who knows what he's doing is welcome to discuss pemmican, too.

Alton Brown had a recipe on Good Eats, which was dried using a big exhaust fan and a stack of paper furnace filters - no heat. I have never tried it, but is on the TODO list sometime.

He had an explanation of why you should not use heat to dry the meat, but I don't remember what it was.

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Common sense isn't so common.