post your best beef jerky recipes!

FanOfFanboys

post your best recipes and what cut of beef you use

going to buy ingredients tomorrow after work or Saturday morn and start process of making

I am thinking london broil

Bill_Swerski

this is my go-to on my Traeger.  the marinade is amazing.  as a side note, the Traeger is phenomenal for low temp (140-160*) smoking.  only takes about 4 hours to dehydrate the meat.

I use eye of round, btw.  it's so lean that you don't need to do much trimming at all.

lkapigian

Veri Veri Teriyaki has it all I add Paprika for color red pepper flakes to taste- I know it's cheating and not very original.......but 

Marinade a few hours, dry excess marinade and into the dehydrator

lkapigian

But this is great as well- Bacon Jerky--Equal parts Sriracha and Honey A bit of Paprika ---Works great on Beef as well

tenpenny_05

Buy hi-mountain jerky cure and seasoning. Any flavor. Follow directions. Done!

FanOfFanboys

^ checking out their site now!

tenpenny_05

For meat, I used eye of round. Cut it along the grain into 3/4 inch 'steaks'.  then cut the steaks into 1/4-3/8 inch thick strips. This this it takes about 5 hours in a dehydrator or 3.5-4 in the egg.

FanOfFanboys

think I will go with variety pack #1

SSQUAL612

@FanOfFanboys

Academy has a good price and free shipping.

https://www.academy.com/shop/pdp/hi-mountain-jerky-original-blend-jerky-seasoning-and-cure#repChildCatid=566704

FanOfFanboys

SSQUAL612 said:

@FanOfFanboys

Academy has a good price and free shipping.

https://www.academy.com/shop/pdp/hi-mountain-jerky-original-blend-jerky-seasoning-and-cure#repChildCatid=566704

sweet, I bet I can pick in store. Will head to costco and academy tomorrow 

instead of my cheap ronco going to use my uncle's excalibur

hopefully eating by sunday night!

gamason

Worchestire(SP) sauce, onion powder, garlic powder, and pepper to taste. Always good!

SSQUAL612

I do equal parts Worcestershire and Soy Sauce, add some honey, garlic powder, onion powder, black pepper, a little Garlic Vinegar and chili paste for heat.  Going to try subbing a little cooking sherry for the honey next time. 

Moleman

Con Yeager has some great jerky flavors. 

ElkhornHusker

If using the egg for jerky how do you get the low temps?

SSQUAL612

ElkhornHusker said:

If using the egg for jerky how do you get the low temps?

Don’t know about the others, but I cook mine in a MES 

the_crease

Eye of round, thin cut with the grain, in a dehydrator for 5hrs, with just salt and coarse ground pepper is a favorite in my house. 

littlerascal56

I have used this for the past 30 years on deer venison. Should be fine with any lean cut of meat (flank steak).  I cut the meat into 1/4" thick strips, then pound with a serrated mallet to thin it out and allow it to absorb marinade.  This will make enough marinade to fill a large gallon jar with 10# of meat, or basically a quarter of a deer.  Marinade meat overnight.  Dry off meat and put in de-hydrator. 

1-Bottle liquid smoke

1/2 cup-Worcestershire sauce

1/4 cup-Soy Sauce

1/2 cup-Brown Sugar

1/4 cup-Salt

1 1/2 TBS- Garlic Salt

2 TBS-Black Pepper

1 tsp- Onion Powder

1/4 tsp- Cajun Seasoning

2 cups-Water

Dispose of marinade after each batch...do not re-use.

tenpenny_05

For low heat in the egg. Start a very small fire directly in the middle. I used kamado joe heat deflectors that give you less than a half inch of clearance around the fire ring. Bottom vent open about the width of a toothpick, top was open about a pencil width. Held 185/190 at the dome like a champ.

ChokeOnSmoke

Jerky marinade:
1/4 C sugar
3 T Tender Quick
1/4 C honey
1/8 C Country Bob's sauce
1/2 T garlic powder
2 T Texas BBQ Rub
1/4 t hot chipotle powder
1 C water
1/8 C kosher salt

rcone

Alton Brown's jerky recipe is solid, but I add a bit more heat. 

fishlessman

this is the one i use in the egg, been a while though.  it uses a mound method which helps those unable to hold the lower temps or the need to have all the racks


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

Source: BGE Forum, Gfw