19 replies to this topic

[Pablo]

Cheater sent me a big batch of this to try. This is bomb diggety good. I saved some in a baggie for breakfast, but doggone gremlins broke into my apartment last night. The only thing missing was the jerky.    

 

From Allrecipes.com:

 

 Sweet, Hot and Spicy Beef Jerky.pdf   56.28KB   114 downloads

[Tom Eatherly]

Almost what I do.

 

I marinate the meat (London Broil, sliced), in a covered bowl for about two-three days. Put on cookie sheet, put in oven before I sleep on lowest setting with the oven door open about 3-4 ". As soon as I wake up about 5 AM, turn off oven, take jerky out, and let rest. Yummy!!!

[Cheater]

Younger son gave me a meat slicer for Christmas so I just had to put it to use.

 

Only comment to Tom is that I have found that it is really easy to over-dry beef jerky and make it too chewy for my taste; you can guess how I know this.

 

So I am constantly checking mine in the oven to be certain I pull it out at the just the right dryness level. Still has to have a little moisture present to have the proper texture. I know I have it just right when the jerky is a little sticky once it has cooled down.

 

Exact same drying technique you utilize, although I place the meat on a wire rack on a cookie sheet, so it can dry from both sides.

[Zippity]

Wow.

 

Something for me to try out in my new dehydrator.  

[Rotorranch]

Looks like we're going to be making a batch this weekend... Out of venison!        

 

Rotor

[Bill from NH]

i hope JoJo got a taste.   Or was he the gremlin?

[Pablo]

Maybe a combination of both.  

[Bill from NH]

It must have been dog-on-good.

[Pappy]

Cheater, why don't you send me a pound or so to try so I know what it's suppose to taste like so I know if I'm doing it right or not. 

[Cheater]

Butch,

 

You should have asked yesterday... LOL!

 

Maybe when I make the next batch.

[Rotorranch]

My venison jerky is in dry rub for the evening. It'll get wet marinate tomorrow.

 

Rotor

[Zippity]

My sirloin steak slices are soaking in the marinade in the refrigerator.

 

Tomorrow, they will go into the dehydrator for a few hours.

 

This is a completely new experience for me. I have never eaten beef jerky before. 

[Pablo]

I did my first try today and it turned out spectacular    No problems, and much simpler than I envisioned.

 

I deviated slightly from the recipe in a few ways. I don't have a dehydrator, so I used my oven and it worked fine. I placed alum foil over a big cookie sheet, then a rack over it and placed the strips so the drips would go onto the foil. I used the top rack.

 

I heated the oven and used 300 deg. for the first 10 minutes - the theory is, this kills any potential bad bacteria in the meat. Then lowered it to "Warm" for 4 hours, not 5, with a wood spoon jamming the top of the door open. Cheater says it's important not to overdry it, so I checked it at 3 hours. It's done when you try to break a piece and it cracks, but doesn't break. At 3 hours it wouldn't break but was still a little chewy. At 4 it was perfect.

 

The recipe calls for 1 lb. of meat, but next time I'll use 1.5 lbs, as the spice and marinate amounts are way more than you need. Recipe says at least 3 hours marinating in refrigerator. Internet sources say 3 to 24 hours. I did 12.

 

Recipe doesn't say what dimensions to cut the meat. My sirloin came from the store about 3/8 thick and I left it that way. My neighbor taste testers suggested wider pieces next time. So I would recommend 1/4" by 6" by 1 1/4".

 

This is all just fine tuning suggestions - it really is easy to make   

[Pablo]

Second attempt, I used 1.35 lb. of thin sirloin tip. Turned out perfect, all my neighbors friends loved it. All gone in less than an hour 

 

300 degrees for 10 minutes, then "Warm" for 3 hours   

[Bill from NH]

Did Chi Chi give his seal of approva,l too?

[Jay Guard]

Just the other day I made a couple of batches of beef jerky.  Pretty typical receipe of soy sauce, worcheshire sauce and a bunch of pepper, liquid smoke and various other seasonings (see photo).

 

BTW... There will be an ample free supply of jerky and beer at the upcoming IROC and Enduro races to be held at my Orange Crush Speedway in Deland, FL, later this year.

 

[Pablo]

I love the look of Jay's spread!   

 

Made another batch of jerky today and did some fine tuning. I re-wrote the recipe to make it more user-friendly for dummies like me who aren't cooks but can follow instructions. Here it is:

 

Pablo E-Z Beef Jerky

 

Slice 1 lb. lean thin sirloin tip into 6" long strips and place in bowl. Set aside.
 

In a small bowl mix together 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder, and 1 teaspoon black pepper. Season the meat, using only half of the mixture - cover and reserve the remaining spices for later. Cover and refrigerate the meat.

 

In a saucepan over medium heat, mix together:
1/4 cup brown sugar
1/3 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
3 tablespoons liquid smoke
1/3 cup pineapple juice

 

Heat the mixture until the brown sugar has completely dissolved. Remove from heat, let cool, then refrigerate until cold.
______________________

 

Pour cooled marinade over the meat, mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours. Overnight is OK.
_____________________________

 

Place a big cookie sheet as a drip pan on middle rack of oven. Pre-heat oven to 300. Place paper towels under a rack and place meat strips on it.  Add 1 teaspoon red pepper flakes to the remaining spices and sprinkle over meat. Insert on upper level, 300 degrees for 10 minutes, then reduce to "Warm" for about 2 hours. It's important not to overdry it. When you try to break a piece and it cracks, but doesn't break, it's perfect. 

[Pablo]

Made another batch today, and this is the end-of-the-line absolute best it gets. Highly influenced by Jay Guard's jerky photo.

 

Two major improvements:

1) I used London Broil and sliced it thick like Jay's. No more string-like pieces.

 

 

2) Instead of using a rack with drip pan underneath, I simply placed the strips on a cookie sheet. No more mess

 

Here is my updated recipe as of 7/10/2020:

 

Pablo E-Z Beef Jerky

 

Slice 1 lb. of London Broil into 6" long x 1" wide x 3/16" thick strips and place in bowl. Set aside.
 

In a small bowl mix together 1/2 tablespoon onion powder, 1/2 tablespoon garlic powder, and 1 teaspoon black pepper. Season the meat, using only half of the mixture. Then add 1 teaspoon red pepper flakes to the remaining spices, mix, cover and reserve for later. Cover and refrigerate the meat.

 

In a saucepan over medium heat, mix together:
1/4 cup brown sugar
1/3 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
3 tablespoons liquid smoke
1/3 cup pineapple juice

 

Heat the mixture until the brown sugar has dissolved. Remove from heat, let cool, then refrigerate until fully cold.
______________________

 

Pour cooled marinade over the meat and mix by hand to coat. Seal the bowl, and refrigerate overnight.
_____________________________

 

Pre-heat oven to 300. Lay meat strips onto a cookie sheet and sprinkle remaining spices on top. Insert on upper level of oven, 300 degrees for 10 minutes. Now reduce to "Warm" for about 3 hours. It's important not to overdry it. When you try to break a piece and it cracks, but doesn't break, it's perfect.  

[Jim Lange]

Here's my favorite:    https://heygrillhey....-container-3561        I have also done the same recipe but substituted the Jalapenos for Habeneros (only use 2)

[Tom Eatherly]

Pablo, I'll be doing your last one Fri or Sat. It doesn't last long around here. Between jerky and my wife's guacamole mix, oh man!
For an Asian gal, she sure can make some killer guacamole! I hope to heck I spelled that right.