Jerky

Canning, Dehydrating, Freezing, Fermenting, etc.

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Jerky

Postby DevilsBrew » Sat Sep 28, 2013 6:31 pm

You guys are pros so I'm going to the best for help. How do you make jerky in a dehydrator and what cut of meat do you use?
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Re: Jerky

Postby pa_friendly_guy » Sat Sep 28, 2013 6:55 pm

We use venison to make our Jerky. Notice I didn't say I, lol, my wife uses a recipe that we got from a neighbor. We like it. You use 3 pounds of meat , 1 Tbsp salt, 1 Tsp Prague Powered [ Only if you can find it, we never have ] 1 Tsp onion powder, 1 Tsp garlic powder 1Tsp ground black pepper, 1/4 cup soy sauce, 1/3 cup wistishire sauce. Dump over meat and refrigerate for 24 hours. Put in de-hydrator and dry to your personal taste. The boys like it and its a good way to use some of your deer with out using it for ground meat.
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Re: Jerky

Postby matt walker » Sat Sep 28, 2013 7:21 pm

That sounds good Guy. I also like to use venison if I can get it from my neighbor. If you use beef just make sure it's really, really lean. I typically use a chunk of standing rib roast or something like that, since the roasts I get from my beef are usually too big for me to cook and eat, I cut 'em up and jerky-ize them. Any lean cut will work.

I like teriyaki type jerky, since I have a sweet tooth. I'm just gonna post an Alton recipe here for the rest of the info. This is my go to base, although I get a little wild with the flavors sometimes....

http://www.foodnetwork.com/recipes/alto ... index.html
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Re: Jerky

Postby mannytheseacow » Sun Sep 29, 2013 4:04 pm

My standard go-to recipe for jerky is:

For every 2 1/4# of meat,
3/4 oz kosher salt,
1 whole head garlic, crushed
1 small onion minced
1 smoked jalepeno or 1/4 cup of those chipotle peppers that come in the can with the adobo sauce.

Like Guy said, mix it all together and refrigerate 24 hours. I just put it out on racks in the sun or somewhere warm with good air flow. I like to use sliced meat and am not a fan of the ground meat kind of jerky. I typically use less desireable cuts like the neck or breast, but in good years I'll use the roasts, too, just because I won't have freezer space for all my meat. Whatever you use, make sure you slice across the grain or else you'll never be able to chew it!
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