Let's Talk about Jerky

briwald

Anybody out there a beef jerky maker?  My 17 yr. old son is trying to bulk up, so I recommended beef jerky as a good protein snack.  Now he's addicted, and that stuff is pricy! So, I am considering learning how to make my own, and I haven't the first clue how to do it.  Before consulting the Google, I thought I'd put the question to the experts here.

lkapigian

I do quite a bit of jerky …. Not sure if you are looking for recipes or techniques, I do mine in a 80 Liter Cabelas Dehydrator though it can be done in an oven or smoker …I typically use Eye of Round for jerky, Partially freeze meat and slice on a slicer , only thing you really need is salt , around 2% to the weight of the meat, everything else is just seasoning to your liking 

Elijah

https://twoguysandacooler.com/pepper-crusted-pineapple-jerky

That's a good recipe and covers a dehydrator and oven. 

Botch

Can't jerky be made with ground meat too, using a "gun" to lay down ribbons of chopped beef?  A lot of homemade jerky I've had (from friends/coworkers) was really hard on the teeth.  

lkapigian

Botch said:

Can't jerky be made with ground meat too, using a "gun" to lay down ribbons of chopped beef?  A lot of homemade jerky I've had (from friends/coworkers) was really hard on the teeth.  

Yes sir , ground as well ,if you don’t have a jerky gun , roll flat between 2 pieces of parent paper and you are good to go, or you can do ceaseless snack sticks 

JohnInCarolina

Get a dehydrator for sure, they can be found for not too much $ and they make it easy.

Then if you like Korean Beef like Bulgogi (and frankly who doesn’t?) then check this recipe out:

https://www.maangchi.com/recipe/yukpo

It’s incredible.  Be sure to actually toast the sesame seeds, as that legit makes a difference.

HeavyG

Botch said:

Can't jerky be made with ground meat too, using a "gun" to lay down ribbons of chopped beef?  A lot of homemade jerky I've had (from friends/coworkers) was really hard on the teeth.  

You should make jerky from tofu. No gun required. I made it a few times a few years ago for My Sister the Vegan™. It had a bit of tug but was easy on the teeth.

You can make some jerky easier to chew by cutting across the grain when you are doing your slicing but when you do that it can kinda crumble/fall apart.

Legume

I've made from sliced and ground meat. I usually like the sliced better, but when I had to make a lot of it, I went ground it was easier to flavor, easier to eat.  If this is for your son to eat often to help him bulk up, I'd go ground. Plenty of seasoning/curing mixes that you can buy and just mix into the meat.

Do get a dehydrator.  You can use just that or you can combo that and the oven or smoke on the egg.

Langner91

He's 17?  How close is he to 18?  With the price of dehydrators, slicers, and beef, you might be better off buying jerky in bulk for a few months.

Just kidding!  I forgot about the forum rules. Enjoy!

With my luck, my kids wouldn't like my handcrafted prime beef jerky as well as the stuff with the silica gel in the bag.

Moleman

If you have a grinder, the jerky slicer adapter from LEM is fantastic. It allows you to just drop it through and 16 perfect slices come out the other end. I typically wait for london broil to go on sale and then do 10-20 pounds at a clip, using the 80 liter dehydrator. 

WeberWho

If you're cheap like me you can use a big pork loin for jerky as well. 

buzd504

Also +1 on the dehydrator, but starting off with 30-45 minutes of smoke at a low temp is nice too.

caliking

I've never quite understood the fascination with jerky. Eating (or making) it, that is. 

buzd504

caliking said:

I've never quite understood the fascination with jerky. Eating (or making) it, that is. 

Because commercial jerky is rubbery and gross.  Properly dried and spiced (I like it stupid spicy) jerky is awesome.

nolaegghead

That’s not to say there’s not good jerky sold out there. Just not the mass produced stuff.  Buccees has a great selection of boutique local products.  They run around 20-$40+ per pound, keep in mind the weight reduction from moisture loss inherently makes it more expensive.

fishlessman

caliking said:

I've never quite understood the fascination with jerky. Eating (or making) it, that is. 

I like it egged, low temps, cooked in a mound. Texture is different. Keep it in the fridge til you eat it

Canugghead

caliking said:

I've never quite understood the fascination with jerky. Eating (or making) it, that is. 

You didn't like the jerky you smuggled across the northern wall?

buzd504

nolaegghead said:

That’s not to say there’s not good jerky sold out there. Just not the mass produced stuff.  Buccees has a great selection of boutique local products.  They run around 20-$40+ per pound, keep in mind the weight reduction from moisture loss inherently makes it more expensive.

I've decided (after several tries) that Buccee's jerky pretty much sucks too.  At least they make an effort at spice.

In general I agree with you.  There are several markets up the river that have good jerky products and I'm always looking for something semi-homemade which will always be better than packaged stuff.

BTW, Cochon's jerky is very wet and strange (heh).

nolaegghead

There’s a liquor store in St Rose that I used to go to regularly and they had some good contraband jerky - the kind where the label is either scrawled on by sharpie or inkjet printed, no bar code…

Mr1egg

I used to make it and sell it for years, I always used eye of round and it turned out great. I tried a few cheaper cuts and they were terrible. Get the biggest behydrator you can afford because the clean up and mess is pretty much the same for a small or big one. I used Excalibur 9 tray dehydrators and had 3 of them.
Season however you like, the internet has many good recipes. Remember too if you dehydrate it to much you can put a slice of apple in the bag to rehydrate the meat a little.

Mr1egg

Pink salt too to make it last longer, but be careful with it.

HeavyG

caliking said:

I've never quite understood the fascination with jerky. Eating (or making) it, that is. 

It helps one get thru a hard winter when you get tired of pemmican and hardtack.

buzd504

nolaegghead said:

There’s a liquor store in St Rose that I used to go to regularly and they had some good contraband jerky - the kind where the label is either scrawled on by sharpie or inkjet printed, no bar code…

That sounds like the place I was thinking of.  Great stuff.

lkapigian

caliking said:

I've never quite understood the fascination with jerky. Eating (or making) it, that is. 

Then you’ve never had Coppa , Capicola, Money Muscle Jerky LoL

lkapigian

Bacon Jerky is Really Good as well, drizzle some chocolate, sweet and salt pair well .. these are honey sriracha and same drizzled with chocolate 

caliking

Canugghead said:

caliking said:

I've never quite understood the fascination with jerky. Eating (or making) it, that is. 

You didn't like the jerky you smuggled across the northern wall?

That was good stuff! Definitely worth risking the wrath of the sniffer dogs. 

But, honestly, we did enjoy the cured Chinese sausage far more. caliprince snarfed down most of it

Thank you again for those treats. 

caliking

lkapigian said:

Bacon Jerky is Really Good as well, drizzle some chocolate, sweet and salt pair well .. these are honey sriracha and same drizzled with chocolate 

 Goddaamn… that looks delicious. 

Moleman

Larry, care to share the details for the honey sriacha bacon jerky? I'd like to give it a try. Thanks. 

lkapigian

Moleman said:

Larry, care to share the details for the honey sriacha bacon jerky? I'd like to give it a try. Thanks. 

@Moleman thick cut "center cut" bacon is what I use, into the oven first at its lowest setting on a rack to render some fat for 2-3 hours , blot fat ....i mix about 50/50 honey and sriracha and paint both sides , into the dehydrator 150-160 8-10 hours ( check at 4) ......basically slow cooked bacon with a "chew"....the chocolate is really good ,I use ghirardelli white and dark chocolate chips I melt in the microwave 

Moleman

thank you, I'll give it a shot. Always appreciate your input. 

lkapigian

Moleman said:

thank you, I'll give it a shot. Always appreciate your input. 

No worries,please post your results @Moleman