Thanks to all the enablers here for the impetus to get some more ground beef jerky made.
I've done dehydrater and smoker versions, and I have to say I think the smoked ones are by far my favorite.
No recipe, I just started with a basic gameplan; 3 lbs of 93/7 ground beef, 2 oz each of soy sauce, worcestershire sauce, and Yoshida's. Then threw in various other things that were in my spice cabinet; black pepper, hatch chilie flakes, black garlic salt, garlic and onion powder, and maybe a few other things.
Rolled out in 1 gallon plastic bags, and then into the fridge overnight. Next morning, they went onto frog mats. I used a pizza cutter to make some strips, and then into the RT at it's lowest setting of 180°F.
Took out one after 3.5 hours, as it was on the "hot spot". The others went 4 hours.
Didn't know exactly how they were going to taste coming out, so I only sprinkled coarse black pepper on one. Pretty good by my palate, it's got a good smokey flavor that I never got out of my dehydrated attempts. But as I plan to share some, I know that not everyone enjoys black pepper the way I do.
I've done dehydrater and smoker versions, and I have to say I think the smoked ones are by far my favorite.
No recipe, I just started with a basic gameplan; 3 lbs of 93/7 ground beef, 2 oz each of soy sauce, worcestershire sauce, and Yoshida's. Then threw in various other things that were in my spice cabinet; black pepper, hatch chilie flakes, black garlic salt, garlic and onion powder, and maybe a few other things.
Rolled out in 1 gallon plastic bags, and then into the fridge overnight. Next morning, they went onto frog mats. I used a pizza cutter to make some strips, and then into the RT at it's lowest setting of 180°F.
Took out one after 3.5 hours, as it was on the "hot spot". The others went 4 hours.
Didn't know exactly how they were going to taste coming out, so I only sprinkled coarse black pepper on one. Pretty good by my palate, it's got a good smokey flavor that I never got out of my dehydrated attempts. But as I plan to share some, I know that not everyone enjoys black pepper the way I do.
