Jerky Boys, and Girls - tips please?

[Chadman]

Heya. I just got a food dehydrator for Christmas, mainly to make jerky, which the family loves. I knew nothing about how to do it, did a couple quick Internet searches, bought some seasonings, and completed my first attempt last week. It was pretty good, but nothing as good as I hope I can make it. Hopefully, some of you have done it and can give me tips.

I am not a hunter, and am not really a fan of wild game meat. I will almost always be purchasing a roast or trying turkey, or some such thing. I read that Beef Top Roast is the best choice along those lines, I bought a nice one, sliced it pretty well/thin (after freezing it until it became pretty hard). After that, I used some terriyaki seasoning mixed with part of the cure packet - followed the directions and think it was very close. I rubbed that into the sliced beef pretty well. Placed the slices in my dehydrator and let it dehydrate on the proper meat setting (160 degrees) and checked it after two hours, then 3.5 hours, a little longer, and it was definitely done. Almost too done, and the pamphlet said to dehydrate it for from 4 to 15 hours. Had I done this for 15 hours, I think my house might have burned down... :shrug:

Long story short, it was pretty good beef terriyaki jerky, but not nearly as good as I would like. I think it was dehydrated a little too long, and I only used seasonings. I think I cut it across the grain of the meat, attempting to make it less chewy and hard, based on the instructions. SO, I think I did things about right from what I can tell, but want to do better.

Next time I will try marinating it in a mixture overnight, it seems like that might be better, but of course take a lot longer. Do any of you marinate, or just use seasoning rubs? Do you do both? Seems that might be the ticket, but maybe too strong?

We're pretty basic flavor folks - we love terriyaki, I bought some bourbon black sugar sounding spice mix too, which sounds really good. It's not that difficult to make, but if it's not good, it's fairly expensive if it doesn't get eaten and enough work to not want to do it.

I think it would make a nice gift to people who like jerky, and I'd like to get good at it. Any ideas or tips would be appreciated. Thanks!

 

[THE_THONG]

cant go wrong with worcestershire sauce

 

[yyz]

<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/Ok7y6DnmYJw?fs=1&hl=en_US&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Ok7y6DnmYJw?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>

 

[CryBoy]

I think I cut it across the grain of the meat, attempting to make it less chewy and hard, based on the instructions. SO, I think I did things about right from what I can tell, but to do better.

When you say across do you mean against the grain? I think beef for jerky should be cut with/along the grain. Also, your butcher should be more than happy to slice the cuts for you. That saves a ton of time.

 

[Morris]

When I saw the title to this thread I thought a new rap group or tv show.....:facepalm:

 

[Captain Crunch]

Here is a recipe from a hunting forum I go to. I have never made it, but everyone who has, says its some of the best they have ever had. This recipe says to use venison, but obviously, you can use whatever meat you like.

Cut meat 1/4' thick and 3/4' wide. I also use the trimmings from any cut of meat as long as you slice it thin. Remove ANY gristle or fat that you can see?it will spoil the taste.

3# Lean Venison (No Fat!)

1 Table spoon meat tenderizer of your choice
1 Whole Onion
1 Clove of Garlic
1 Bottle Worcestershire Sauce
1 Bottle Soy sauce
1 shot of Ketchup (2 oz.)
2 table spoons Liquid Smoke


Optional:
Red Pepper
Fresh Cracked Pepper

You can use powdered Onion and Garlic but its not as good--to Me.

Place all your meat in a bowl and fill it with water. When the water turns red change it----then do it again. When the water will stay clear after soaking for 10 min---it?s usable. Roll the meat in the bowl and make sure that every piece is well bathed.

Grab your blender and pour the Worcestershire Sauce, Soy sauce and Liquid smoke into the blender.
Dice up the onion---real fine and use the juice from it as well as the onion----dump it in the blender.
Peel the garlic and then dice it as small as you can---dump it in also.
Dump the Meat Tenderizer in also, along with the ketchup.

Turn the blender on with the cover in place (LOW SPEED)---You can?t leave this blending to long---the better it mixes the better it will taste.

Grab a large sealable plastic container and make sure the lid will seal tight.

DRY the meat very good and then place a layer in the bottom of the container.

After your mix is blended real good and you know its ready----go have a beer and leave it going?its not ready yet!


Pour the mixture over the meat until its covered and then place another layer of meat in the bowl. Repeat until you have all the meat covered with the liquid.

Seal the bowl and place in the fridge for about an hour?

I still use a dehydrator that does not have a circulator built in. If your does not then you will need to do some extra things after you get started. Place the meat strips in the trays as full as you can get them---but they must not be touching. Fill the trays and then place them on the dehydrator and turn it on. You should rotate the racks a quarter turn and place the top rack on the bottom after about 2 hours. My old dehydrator takes about 20 to 24 hours to make a batch. The newer ones with the circulator can be finished in about 8 hours.

If you have meat strips left then simply leave them in the fridge. If you have more to marinate then add more of your mixture until you have it all done.

I like to sprinkle some fresh cracked pepper on some of the trays (Before turning on the dehydrator) and also some red pepper on some as well.

Depending on how you like your jerky, when it has NO moisture showing on the meat?its ready. If you want it a little more done then simply leave it on longer. I usually start removing the small strips and moving the meat to a lower position in the dehydrator until its all done like I want it. To me Jerky is not as good when it snaps into after it?s cooked. When it will bend and the end will touch---its just right.

 

[NetWasp]

<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/Ygv0bUw93Tg?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Ygv0bUw93Tg?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>

 

[Chadman]

Thanks, Crunch. I will probably take some of that info into consideration. I think the family would prefer something a tad sweeter, but I like the complete recipe idea - I can definitely use that info. Definitely going to marinate, and this one sounds like a comprehensive plan - which sounds great to me.

(P.S.) How's the mood in Kansas City now? Are you a believer in Haley?

Cryboy, while you may be right, everything I've read about slicing jerky says to cut it against the grain to prevent toughness. Or at a 45 degree angle, or some such thing. Again, I don't now, just telling you what my searches have come up with.

 

[Looselugs]

I have always had good luck with ground venison.Its a lot easier to do. Its not so tough and only take about 4 to 5 hours in the dehydrator(at 155 degrees). Seasoning packs like one in video is a good base to start with. Also use gun just like the one in video. Walmart carries them both.

If you like Terriyaki sauce you can add a coat of sauce to jerky 30min before taking out makes a nice touch.

Made several pounds last year and sent to troops in Iraq. They could`nt get enough of it.






<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/eBn7_PH9gBU?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/eBn7_PH9gBU?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>