need beef jerky suggestions

Legume

I've looked at the forum, not too much on beef jerky for recipes and methods. My son and I are going to be making some for an upcoming backpacking trip.  I've made in the past (pre-egg) from skirt steak in the oven and I've done some in the dehydrator, but I haven't been thrilled with it.

He's looking for something that's not tough, not super smokey and is happy with a peppered jerky or a teriyaki type jerky.

These are my questions

1) meat - I've read brisket flat can be good, also eye round.  I'd like to stay on the cheaper end of the meat spectrum for this since we'll be making for the whole crew going on the trip.  What are your experiences with these or other choices?

2) curing - I've read about long marinades, salt cures, nitrate cures, etc., also short marinades.   what works best in your opinion for something that won't have to be refrigerated?

3) cooking - I have an egg, I have an oven, I have a dehydrator.  what's the best approach?  I've read Alton Brown's recipe where you just sandwich the meat between furnace filters and strap to a box fan for a day or so, I can go heat or no heat, but am interested in what you've done that works for you.

thanks!

texaswig

I'm following this. I've been wanting to do jerky but just keep putting it off. 

Dyal_SC

I use the Hi Mountain brand of seasonings and cure.  They come in pre-made packets, so it takes the guess work out of the process.  I also have a jerky gun.  Typically I just use Jenni-O lean ground turkey and a food dehydrator.  I prefer ground meat over the strips of meat because it's more tender.  

tonyled

i use alton browns marinade and you cant go wrong with it.  its super easy to tweak also (more pepper, more teriyaki, etc)  if you have a dehydrator i would use it.  i also just picked up this book to venture out into some crazy stuff

http://www.amazon.com/gp/product/1581572719?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

fishlessman

egged for several hours then into the dehydrator if you want the texture just right, it is good off the egg but its not perfect texture wise. i like this recipe but have not let it sit out for more than a few days, the mound method is the easiest method on the egg if you have difficulties keeping the heat low, i shoot for 145 dome temps

Jerky, Beef, River City, Gfw

Philosophy: Experiment... Measure Nothing... Season until it tastes good!


INGREDIENTS:
3-5 lb beef brisket sliced thin (1/8" or so) with the grain
1 cup Soy Sauce
3/4 cup Brown Sugar
1/4 cup Dark Molasses
1 tsp Onion Powder (or to taste)
1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
1 tsp Black Pepper (or to taste)
Dried Chilies Arbol chilies are my personal choice - cayenne are OK - avoid hot sauce because of the vinegar




Directions:
1 Marinade the beef (3-5 lbs sliced thin) at least 1 hour. I typically do it (12 hours) overnight.
2 Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12 or more hours. Turn it every couple of hours.
3 The strips of beef are placed on the grill to create the mound - the grill is preheated to 160-180 using firebricks and drip pan - I let the mound cook for about 1¼ hours and flip the whole thing using a 2nd grid - then it cooks for another hour - after 2¼ hours I'll take it off the grill and start to separate all the pieces from the mound - as the day progresses, I'll use a pair of tongs to turn the jerky about every hour and make sure that all the pieces get rotated.
4 A lot of work for something that doesn't last very long -- not because it won't keep, but it tastes so good! Try the marinade recipes on the following page as well.


Servings: 1

Recipe Type
Meat, Side Dish, Snack

Recipe Source
Author: Ken, Submitted by Gfw

ar15203

I did some on the egg a few months ago with top round and a soy brown sugar marinade. Marinade for 24 hrs and smoked on egg for about 8 at 200 

pgprescott

I know nothing about this subject, other than I love jerky. I look forward to your posts on this one! As far as suggestions go, I suggest you definitely do some and I also suggest you send me some!

Homebrewguy

Thanks for the comments guys!  I've been thinking of doing some jerky and this is a help.

SGH

Homebrewguy said:

I've been thinking of doing some jerky and this is a help.

Brother, if you are interested, let me get to the house and I will share something with you that is very easy, cheap, and on a 1-10 is about a 9. The price and ease of making makes up for not being a perfect 10.

Jai-Bo

I use nothing but deer meat (prefer the backstrap) to do jerky.  I'll cut up hams and what not too....  I rinse the meat thoroughly, squeeze most of the blood/water outta it, then put it in a container and layer w/paper towells to absorb alot more of the water/blood.  Then I add Alegro spicy (Publix/Winn Dixie usually carry it).  1 bottle will do about 4-5 lbs of meat.  Let it soak fer 12-24 hours, shaking the container every so often.  Everyone who eats it, raves over it!!!

Legume

SGH said:

Homebrewguy said:

I've been thinking of doing some jerky and this is a help.

Brother, if you are interested, let me get to the house and I will share something with you that is very easy, cheap, and on a 1-10 is about a 9. The price and ease of making makes up for not being a perfect 10.

Standing by Scottie, standing by.

SGH

Legume said:

Standing by Scottie, standing by.

@Legume - When you watch this, you are going to think what kind of bull$hit is this. Brother give this a try. If you don't like it, I will refund your money. One tip though, use your egg or smoker instead of the oven. And don't be scared to really put some smoke to it. This is akin to my sausage loaf, it seems to cheap and easy to be true. This one is a winner brother. 


https://www.youtube.com/watch?v=nIOkRWgjUgs

Legume

Ok, that's pretty cool Scottie.  I'll have to see if I can find some of that Nesco mix.  Have you tried ground turkey or chicken?

If I have the time this weekend, I may try two or three of the suggestions here - thanks everyone.

SGH

Legume said:

 Have you tried ground turkey or chicken?

No sir, I haven't tried them with the Nesco. However I can vouch for the ground beef. 

pgprescott

@SGH what temp and how long, in your experience? I'm in!

Mikee

Beef Jerky is so simple. The issue is finding cheap meat. Marinate and then heat at low temperature.

Legume

Yes, mediocre beef jerky is simple.  I've made pounds of it. I've made some really good too - but it was a hot/sticky mess that is perfect in a ziplock in the fridge, not what you would bring backpacking.

nolaegghead

I just made about 14 pounds of turkey and beef jerky on Sunday.  You can just salt and pepper it.  Or add whatever you want.  Use lean meat, cut across the grain and thin if you think it'll be tough.  You can do whatever you like, there are no restrictions.

Legume

@nolaegghead what did you use for the turkey - breast meat?

feef706

I've been using this recipe on my last few batches and have been happy:

http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe.html

Ive been picking up pre sliced eye round labeled as mansilla, marinate in the above recipe in a ziplock bag at least overnight, dry with paper towel and sprinkle extra black pepper prior to laying out on dehydrator for an hour before flipping, thickest pieces have been taking up to 4 hours, flipped once every hour. Come out nice and crisp with a little sweetness but mostly peppery.

Eggscuses

I have been using eye round. Just made from 12 lbs. I increased black pepper to 1 tablespoon,adjust to your taste. Cayenne for a little heat.

Eggscuses

Finished  making it this morning.. Used a dehydrator set at 145.Usually about 5 hrs depending on the humidity.Also I eliminate the original tbsp salt especially if I use the smoked salt.

Durangler

I can vouch for the Nesco seasoning. Good stuff.
I'll mix 1/2 cup water with every packet of seasoning & cure. Add a little cayenne or crushed red pepper, and marinade thin sliced London Broil (top round) meat 24 hours, mixing every few hours.
I prefer this method to the sprinkling dry.
I've never tried the ground beef method.

Durangler

Here's the link to Nesco seasonings. I believe one pack seasoning & cure will season one pound meat.

http://www.nesco.com/products/Jerky-Spices-Jerky-Kits-and-Jerky-Seasonings/

Legume

Cool stuff.  Interesting to see the similarities between so many recipes - soy, worchestershire, garlic, onion.

nolaegghead

Legume said:

@nolaegghead what did you use for the turkey - breast meat?

@Legume Yep, breast.  And I made turkey ham with the dark meat.

pgprescott

Just ordered the Nesco stuff. Game on. Thanks guys. 

EGG_Daddy

I really like LEM.  They have so many flavors.  Check out the link below.  Also I attached an image on how I obtain 160 degrees.  

http://www.lemproducts.com/category/backwoods-jerky-seasoning

Fred19Flintstone

The Macho Man Randy Savage suggested Slim Jims!

pgprescott

Fred19Flintstone said:

The Macho Man Randy Savage suggested Slim Jims!

Oooh - Yeaaaaaaaah maaaaan!

Zmokin

If texture is a problem, i recommend grinding the meat and using a nesco gun to press the meat into strips.  Much easier to chew than sliced beef.