Jerky

Discussion in 'Drying/Dehydrating' started by jjrokkett, May 21, 2009.

  1. jjrokkett

    jjrokkett Meat Mopper

    Here are my pic's of dehydrator jerky. I use the recipe from Rytek's book almost.

    I'm sure some purists won't like the idea of dehydrator jerky....[​IMG]

    9 lbs. lean beef (This is london broil)
    1 Tbsp. salt
    1 Tbsp. #1 cure
    1 Tbsp. onion powder
    1 Tbsp. garlic powder
    1 Tbsp. coarse ground pepper
    3/4 C. soy sauce
    1 C. worcestershire sauce

    And I add:
    1/4 C. ketchup
    1/4 C. brown sugar

    This is a pretty mild recipe so I also use a dry seasoning after the marinade and sprinkle the jerky on the trays.

    One tip: If you use different seasonings on a few trays for comparison purposes I found its helpful to label the trays with correction tape and mark with a pen - works great since I rotate a few times!
    ----------------------------------------------------------------------
    Slicing the london broil



    Slice mine fairly thick




    Into the Marivac for about 2 hours



    Onto the trays



    Into the dehydrator



    After about 6-7 hours at 150 degrees---finished



    9 lbs. gives me about a 1 gallon bag full



    My supervisors sure like it....[​IMG]
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good! There's nothing wrong with dehydrator jerky. I've made it that way for years with no problems. I've been meaning to try Rytek's recipe, just haven't gotten around to doing any jerky lately.
     
  3. phreak

    phreak Meat Mopper

    dang you've got some sweet toys! How do you like that marivac dealeo???
     
  4. jjrokkett

    jjrokkett Meat Mopper

    Thanks for the feedback guys. I love the marivac. It cuts the marinade time down by hours. It works as well on steaks, etc. too. I put a ribeye into it one time and let it sit in the fridge and it completely changed the color all the way through. Its amazing how the vacuum pressure works on the meat - when you are vacuuming the bottle you can actually see the liquid rising about an inch or two - which is working into the meat.
     

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