Help with Jerky

Dawgtired · September 2022

In the past, I’ve made some “decent” jerky, but nothing noteworthy. Yesterday, I made some Hey Grill Hey Dr Pepper jerky in my dehydrator. I kept bending and tasting, but when I thought it was time to pull, it was like cardboard…ugh! I used a slicer about 1/4” and marinaded overnight. As Barkley was say, “it was turrible”. Suggestions, recipes, etc., would be most welcomed. Thanks!

lkapigian · September 2022

Did you cut across the grain? What kind of meat ? I go a hair under 8 mm ….. I’ll take then to the bend and break, usually wet marinated d overnight ….tons of recipes , my go to is simply veriveri teriyaki, Calabrian chili flakes , smoked paprika… I typically use eye of round

Dawgtired · September 2022

i did cut across the grain on eye of round roasts and marinated overnight.

lkapigian · September 2022

Dawgtired said:

i did cut across the grain on eye of round roasts and marinated overnight.

Sounds pretty good, my only thoughts are going thinner , I have dehydrated to various doneness but never the texture you describe

Mr1egg · September 2022

Just remember the times u pulled it off at, don't change alot things at once and see what you like. I used to sell Jerry and it took me a bit of time to perfect it. Also remember if it's dry when u pull it out u can put a apple slice in a closed bag to rehydrate it a little.

I would always set it to 165 to begin and about half way through lower my temp to slow it down, turned out good. I used Excalibur 9 tray dehydrators and had 3 of them.

Dawgtired · September 2022

Mr1egg said:

Just remember the times u pulled it off at, don't change alot things at once and see what you like. I used to sell Jerry and it took me a bit of time to perfect it. Also remember if it's dry when u pull it out u can put a apple slice in a closed bag to rehydrate it a little.

I would always set it to 165 to begin and about half way through lower my temp to slow it down, turned out good. I used Excalibur 9 tray dehydrators and had 3 of them.

Thank you! Do you have a favorite marinade? Also, what meat did you use, how thick was your cut….ballpark on time?

littlerascal56 · September 2022

I used to make a lot of deer jerky with this recipe, but did some with flank steak also. One batch fills a large glass jar (big pickle jar) and would do about 1/4 deer. Cut meat into strips, soak overnight in fridge, than put meat in smoker or dehydrator. THROW away the brine, and use fresh if you make another big batch.

1 Bottle Liquid smoke

1/2 cup Worchestershire 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 (mild) or 3 =HOT

1 tsp onion powder

1/4 tsp Cajun seasoning

2 cups water

Dawgtired · September 2022

littlerascal56 said:

I used to make a lot of deer jerky with this recipe, but did some with flank steak also. One batch fills a large glass jar (big pickle jar) and would do about 1/4 deer. Cut meat into strips, soak overnight in fridge, than put meat in smoker or dehydrator. THROW away the brine, and use fresh if you make another big batch.

1 Bottle Liquid smoke
1/2 cup Worchestershire 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 (mild) or 3 =HOT
1 tsp onion powder
1/4 tsp Cajun seasoning
2 cups water

Thank you! How thick are you cutting the strips and how long in the dehydrator?

littlerascal56 · September 2022

I cut the deermeat in 1/4" thick strips. Then used a wood mallet to thin them down to about 1/8". That also made them retain the brine much better. Overnite in fridge, then squeezed out excess liquid, and put in dehydrator.

I built my dehydrator out of a large safe (removed from an old church), and installed 6 racks. Used a computer fan to move air, and a stack with damper. 1-8" heating element from a stove in bottom of safe. I could dry 2 batches per time, or 1/2 deer. Ran it at 150F. for 6 hours.

Dawgtired · September 2022

Anyone added meat tenderizer to the marinade?

lkapigian · September 2022

Not tenderizer , but MSG

Mr1egg · September 2022

Dawgtired said:

Mr1egg said:

Just remember the times u pulled it off at, don't change alot things at once and see what you like. I used to sell Jerry and it took me a bit of time to perfect it. Also remember if it's dry when u pull it out u can put a apple slice in a closed bag to rehydrate it a little.

I would always set it to 165 to begin and about half way through lower my temp to slow it down, turned out good. I used Excalibur 9 tray dehydrators and had 3 of them.

Thank you! Do you have a favorite marinade? Also, what meat did you use, how thick was your cut….ballpark on time?

It was a while ago so I don't really remember exactly, me and mostly everyone I sold to liked the spicy mix which was just a few hot pepper powder mix nothing crazy. I think it was 6-8 hours in the dehydrator, and I don't remember the thickness it was setting 5 I believe on my slicer. I used eye of round I bought it from Costco in boxes straight from the butcher for roughly $300 a box. Bought all my spices from bulk barn.

JohnInCarolina · September 2022

This is a really good recipe for Korean jerky if you like asian stuff:

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

I've never had it turn out leathery, but I do usually pull it off when it seems to be done. I don't think it needs quite as much time as she calls for in the recipe, so just check it as it goes.

loco_engr · September 2022

Interesting tread . . . has anyone made jerky on a Lrg BGE?
If so, is there a rack you would recommend?
TY

Mr1egg · September 2022

I think jt would be hard to keep a egg steady at 165 and even lower after a few hours.

fishlessman · September 2022

Mr1egg said:

I think jt would be hard to keep a egg steady at 165 and even lower after a few hours.

in the late fall thru early spring, large handfull of small lump will keep the temps down. i pile the meat in a mound about 1.5 inches thick and flip the mound every hour, this helps with temp spikes if you are not quick enough. finish up in a dehydrator for texture but i like how it comes off the egg smoked over 7 or so hours straight up.

wps456 · September 2022

loco_engr said:

Interesting tread . . . has anyone made jerky on a Lrg BGE?
If so, is there a rack you would recommend?
TY

I was about to ask the same thing. I've got a jerky rack and tray for the oven and it's about 1/2 inch too big for the large (can't close lid). I've got a new XL, so hoping to kill a few deer this year and try some jerky on it. I'll report back if I can get it done.

fishlessman · September 2022

wps456 said:

loco_engr said:

Interesting tread . . . has anyone made jerky on a Lrg BGE?
If so, is there a rack you would recommend?
TY

I was about to ask the same thing. I've got a jerky rack and tray for the oven and it's about 1/2 inch too big for the large (can't close lid). I've got a new XL, so hoping to kill a few deer this year and try some jerky on it. I'll report back if I can get it done.

think vertical, this was a smaller grid, my current raised rack system will hold alot more than this old weber rack

https://eggheadforum.com/discussion/102346/beef-and-salmon-jerky

buzd504 · September 2022

loco_engr said:

Interesting tread . . . has anyone made jerky on a Lrg BGE?
If so, is there a rack you would recommend?
TY

For jerky, I usually do 30-45 minutes on the egg to get some smoke and then into the dehydrator. I just use parchment paper.

Help with Jerky

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