The NEW Build Your Own Arcade Controls
Main => Everything Else => Topic started by: Generic Eric on March 15, 2006, 07:27:51 pm
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Thanks for everyones input through out the thread.
Lessons learned from first batch:
This is more envolved than I thought. A coworker had shared his method on making beef jerky. He said to use stew meat since it was already bite sized.
Thats ok, I can by that. What I didn't consider, because I have a tendancy to imagine how I might try to do something differently. Anyway....I got the stew meat but once I added the mix, I didn't consider that the chunks might be too big. Well they were. Note to self, cut pieces into smaller pieces. The second thing I learned was that the beef had to be raised off of the cookie sheet in order to dry out. Well, I learned that the hard way because I didn't raise them, so they fried in their own fat. Eww...
Well on that batch, I didn't let them cure before putting them in the oven. Some things I read say to cure for 24 to 48 hours before drying the meat, the guys at work that use smokers say to let it be in the fridge for up to 5 days *shrug* I dunno...
Oh and the first batch, I tried to dry about 4 pounds all at once on a regular sized cookie sheet, thats just too much...
Well...
So this time...
I got leaner meat
I used a jerky drying rack
I cured for 24 hours on the first 1/3 of the batch, and it will be about 48 on the second batch that I am doing right now.
I also cut the pieces thinner, but not before half assing it again. See I thought it would be could if I had just stretched the meat, like dough, and I think that helped, but I probably should have cut it first.
Also, I had read on the internet (you can believe this, but don't believe everything you read on the internet) that you only need about 2 hours in the oven, but I dried it for 5 hours the first night and about 3 tonight before deciding that I had kept it in the oven too long. WTH? Argh....
Well I have another batch info for just over 2 hours now, We'll see how it goes
Does anyone here make there own Beef jerky?
What mix do you use? Or do you make your own?
Do you use a gun? Or do you cut your meat?
Do you use a smoker or your kitchen oven or a dehydrator?
How much is all of this gonna cost in the end? <- New!
I am making my second batch tommorrow evening after work. I have the meat curing in the fridge. The mix said to let it cure overnight. I know someone that lets it set in a bowl in the fridge for 5 days before adding spices, and another that says to let it set in the fridge longer.
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I do. I use a dehydrator and I use the jerk beef packets from the store. making your own can be fun but everytime I do ( iguess im not blessed with kitchen skills) it tastes like im chewing on an old sock. Don't use the gun it comes out in a bad texture. You gotta use lean meat like a lean brisket. Cut it into thin but not to thin slices. And marinate it in whatever your gonna use for seasoning for a couple of days in the fridge.
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Has someone been watching Motel Hell ?
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I've not done it personally but have a friend who makes the best....
....tender, 3 spice levels, using dehydrator.
He claims the key is the time you take to tenderize and marinate.
I could scare up his recipe if you are interested.
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I've not done it personally but have a friend who makes the best....
....tender, 3 spice levels, using dehydrator.
He claims the key is the time you take to tenderize and marinate.
I could scare up his recipe if you are interested.
That would be great, Thanks
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My mom makes some nice jerky. Hers is drier than what you find in stores, I believe. I personally like it better that way. She uses a dehydrator, and I believe it's rump roast sliced fairly thin.
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Stupid Brit question,what is beef jerky?
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Its meat that has its moisture removed to preserve it.
Some people smoke it in a smoke house or in a smoker, some people just let it hang. In dry and hot climates you can put it out in the sun. Just so long as the heat dries out the mouisture before it spoils. Some people cure it with salt. Some folks use a dehydrator. Others use a kitchen oven.
This is only my second batch and its drying in the oven now.
Way back in the day, pilgrims and settlers and other people that go on long trips would dehydrate their meat and use it for stews when the set up their camp.
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Not knowing what it is, I can only imagine what you thought when you saw the subject "Does anyone here make there own Beef jerky?"
:)
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I like beef jerky. They go great while down at the pub drinking a few beers. Seems the only meat snack is pork scratchings in the london pubs.
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I do all the time.
I use a dehydrator. ( actually 3 of them)
I used to use rump roast... the store will cut it for you for free.
butcher might complain but most stores make them do it.
I have switched to deer... ( I like it best.)
1 bottle of liquid smoke
1 bottle soy sauce
soak over night and dehydrate. Rotate your trays every few hours
8 hours later you are done
you can use teriaki ( how ever that is spelled) instead of soy
some times I add red pepper ( like you get at pizza hut)
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Not knowing what it is, I can only imagine what you thought when you saw the subject "Does anyone here make there own Beef jerky?"
:)
I thought is was someone having a wank
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no, but i like makin bacon ;D
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I use a dehydrator.
I use london broil - its cheap. Partially freeze it, makes it easier to slice. Slice across the grain of the meat.
Marinate in Soy, Worcestershire, Liquid Smoke, Tabasco, and some pepper.
I let mine soak for at least 24 hours.
Stick in dehydrator for about 6-8 hours.
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My Jerky is a success.
Between the cost of heating the house with the gas oven on and the cost of the AC running to keep the house cool, I am not sure if I am saving much money.
It is fun. I think I may end up with a dehydrator for Father's day. :D
On that note, what brand of dehydrator do you (anyone) use?
Partially freeze it, makes it easier to slice. Slice across the grain of the meat.
Those are good tips, thanks
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My Jerky is a success.
Some things should be kept private, have you no modesty?
Sorry, couldn't resist the juvenile joke that was in there.
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;D
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On that note, what brand of dehydrator do you (anyone) use?
I don't want to sound clueless, but why start now?
I have no idea who makes mine - my wife got it as part of a package deal with the 'meat gun'. They pretty much all work the same - heater and a fan.
Mine has a knob to adjust the heat. Thats about it.
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Mine has a knob to adjust the heat. Thats about it.
That's yer wife's line....besides, what's he gonna do when you don't come over to adjust HIS heat?