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Beef Jerky

post #1 of 27
Thread Starter 
I'd like to start a new thread. Let me know if this is already somewhere else.
The thread is real beef (not ground beef) jerky.
I see all the chicken, venison, ground beef, preservation, etc., but I don't see anything on simply preparing real beef jerky.
The purpose of this thread is to share tips, techniques, and recipes for beef jerky.

I haven't made jerky in nearly 10 years. I used to use a Little Chief electric smoker, and it came out great.
I recently got a new smoker, and I'm hoping we can all share some advice with one another.

I'm getting a batch going tonight with a VERY standard recipe:

2 cups Soy Sauce
1 cup Water
1/4 cup NON IODIZED Salt
1/3 cup Brown Sugar
2 Tsp Black Pepper
2 Tsp Onion Powder
2 Tsp Garlic Powder
2 tsp Tabasco Sauce.

I'll start with this, then make adjustments. (I like it HOT. Habanero's in the brine, and red or black pepper on top).
But, I'm going to start slow.
I will keep everyone posted on the progress of my jerky making.
First two batches should be done this weekend (assuming my new smoker gets delivered in time).

I'd love to hear other's ideas, though. :-)
post #2 of 27
Chris - thanks for sharing the recipe with everyone. Will be looking forward to hearing the progress of your jerky smoke.

Please stop by Roll Call and introduce yourself to everyone. We're always interested in knowing the type of smoker you're using, experience, and where you're from.

Thanks, and welcome to SMF! biggrin.gif
post #3 of 27
I'll keep an eye on this one as I really want to try some jerky this summer. I like the really hot stuff as well.

Good post PDT_Armataz_01_37.gif
post #4 of 27
hehe........i know some folks will chime in, being there is NO cure in this recipe...........
post #5 of 27
ya what Laurel said about roll call-and WD on cure and just this jerkey person with HOW????-so a new smoker comming and than what?if a seat of the pants thing I will pass on the details-and ya theres alot of jerkey people in here that don't or won't use the pooper shooter(sorry guy's that like them)anyhow welcome to SMF and Can't wait to hear YOUR method.
post #6 of 27
Thread Starter 
I knew this would happen. LOL!.
I have never used a cure. And I'm still alive.....wait......there's a pain in my gut....I'm going down.....
Just kidding, bro. ;-)

Okay...now you've brought out the long story...

I have smoked hundreds of pound of jerky, and never used a cure.
I haven't had a smoker in 10 years.
I just bought a new one, so I'm doing my best to get back up to speed on what happens.
I certainly read the "Preserving" posts, and understand what you (and others) say about cures.
Unfortunately, I live in a small town in Maine, and it's not something I can grab at the grocery store.
However, I will give your your recommendations a try.

I used to be a chef, so I understand the time factors and the possiblity of getting rancid meat.
But, I have never experienced that with making jerky.
For starters, it's usually done fairly quickly.
Secondly, it's gone before I could experience any issues.
I'm doing 3 pounds. That's approximately 2 days of jerky. ;-)

So, again, This is my first try in quite some time. And, I am more than open to other's suggestions. Yours included. :-)
post #7 of 27
Thread Starter 
If I understand you...(?).... I'm not a newbie at this. It's just been a while.
Just need to figure out recipes with a new smoker. Which is better than the smoker I had in the past.
My hopes are that this thread will help all of us with jerky recipes/cooking.
I would love to hear from people who are experienced at this.
That's the whole point.
It's not about me, it's about sharing. :-)
post #8 of 27
what cut of meat are you using for the jerky and how are you cutting it?

post #9 of 27
Thread Starter 
I used a top round roast, but cut against the grain.
Usually I would cut with the grain, but this piece of meat was not working for that.
I always suggest cutting with the grain, though.
post #10 of 27
Thread Starter 
I'm very cool with that. Then why are you posting here?
LOL! Too funny!
Someone joins this group looking for advice, and looking to share, and all you can do is attempt to cut them down?
You rock!
I thought this place was a little more professional than that.

Perhaps the pork forum would make you happier?
post #11 of 27
sorry all I saying is we do our jerkey diff.your way happens to not be my way-and mine ain't etched in Rock!so go your way and I mine-maybe meet again under more pleasant circumstances-welcome aboard.
post #12 of 27
Your recipe is almost identical to the way I make my jerky. Except I throw some worchester sauce in mine. Ive made hundreds of pounds of jerky too and never ever used a cure. It doesnt last near long enough to worry about cure. I made 10 pounds of deer jerky and it was gone in 3 days.
My guys at work gobble that stuff down quick.
I also cut mine across the grain, its a little easier on the choppers.
post #13 of 27
i have done flank steak........chuck fillet.......ground beef........etc....with the grain.........against the grain.........its what werks for ME......i share......we ALL have our methods and favs.......i use the meat thats cheap for me at the time.........its ALL good.........and one way is NOT better or werse than the other.......

i appreciate you been doing this for years.....glad with you sharing........and i WILL try your recipe out.....as i got bunches of pounds of venison i need to do summin with.......i myself been doing it since the early 70's.........in the OVEN..........*gasp*.........
post #14 of 27
also.........when i cut WITH the grain.........i end up with dental floss........LOLOLOL
post #15 of 27
Chris......Here is how I do my jerky......some people like to smoke it for a few hours and then finish in the dehydrator or the oven...I do it start to finish in the GOSM.

post #16 of 27
Hey Fritz! How u been? Just bought a GOSM myself. How bout sending some jerky to Syracuse? I wanna make sure your doing it right! LOL Jerky definitely in the near future.
post #17 of 27
Thread Starter 
Just assembled the new smoker. Very nice unit.
Double-walled with insulation, heat is easy to control, very solid.
Curing it now.
Jerky going on in a couple of hours. :-)
post #18 of 27
Thread Starter 
Wow! This Kenmore is great! Very well insulated.
I'm curing it at 300 degrees, and it's cool to the touch on the outside!
post #19 of 27
Thread Starter 
Jerky came out good. I left it in a bit too long, but I had things going on and wasn't paying close enough attention. I'm still very happy!

I have a question, though. My jerky has always come out "rough and dark". It tastes great, but does not have the appearance that commercial jerky does- "smooth and shiny".

What am I doing differently than a commercial company would do?
post #20 of 27
they prob. added a kind of glaze.........been doing jerky for years, and mine is always rough and dark........you be doing fine
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