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I\'m ready to make Jerky - who has the best recipe?

BoatmanBoatman Posts: 854
edited 8:28AM in EggHead Forum
Hate re-inventing the wheel, so....Bring it on - who has the best jerky recipy and technique B)

Comments

  • HolySmokesHolySmokes Posts: 446
    Scott Borders' (Scotty's Inferno) recipe on the Naked Whiz's site is one of the best around.

    cold smoked jerky

    HolySmokes B)
  • Little StevenLittle Steven Posts: 28,817
    Boatman,

    FLAPoolboy or so he claims.

    Steve

    Steve 

    Caledon, ON

     

  • CaptainJimmyCaptainJimmy Posts: 158
    i personally think mine is the best ever.

    i use a food dehydrator though. I prefer it dried rather than smoked. My marinade can be ported to someone smoking the jerky i suppose.

    3lbs lean meat (i use london broil) sliced thin against the grain
    1 cup soy sauce
    1 cup teriyaki sauce
    1/2 cup pineapple juice
    1 tbs kosher salt
    2 tbs black pepper
    1 tbs onion powder
    1 tbs garlic powder
    2 tbs spicy brown mustard


    marinate overnight at least, i prefer 2-4 days. I dry for 4-6 hours on 160*F.
  • HolySmokes!!!!!
  • Looks good Captain. Scott
  • fishlessmanfishlessman Posts: 22,890
    the easiest technique is the pile method, follow the link and click on recipes, then beef jerkey, dont click on beef jerkey on the first page as the method isnt explained well. this is a great recipe as well. the reason to try this first is that you can use slightly higher temps,165/190 and get away with that til you get used to holding 145
    http://bbq.yyyz.net/default.asp
  • BoatmanBoatman Posts: 854
    Thanks Fishlessman, I think I'll give that one a try B) I appreciate it.
  • CaptainJimmyCaptainJimmy Posts: 158
    Just an addendum to my recipe above:

    i keep it in a ziplock baggie and it lasts for weeks. However it doesnt last very long - I bring some to work every day and my coworkers beg me for a piece! It goes VERY quickly, but lasts a real long time if i need it to.

    The jerky is very savory, salty, and peppery and has real great depth of flavor. You could also add worcestshire sauce (up to 1/2 cup) for more savory flavor, or brown sugar, caro syrup, or honey for sweeter. Taste the marinade before you add the beef and season it to taste. My cousin likes the smoke flavoring for jerky so he uses my marinade recipe but adds a touch of liquid smoke - i however prefer the jerky just kippered - not smoked.

    No two batches of jerky are ever the same for me - even using the same marinade.

    I dry my meat using a nesco food dehydrator - its easy as heck and it does a wicked good job.
  • fishlessmanfishlessman Posts: 22,890
    its a real good recipe, easy to make with the temps, dont go by times though, after it starts to look more like jerkerky (maybe 5 or 6 hours into the cook) take a piece out and allow to cool and do a bend test and taste test. then do the same thing every couple hours. you will notice that most use a dehydrator, it is a different texture than egged jerkey but i find it equally good. if you start making it often you might want to add a dehydrator into part of the cook to get it more like the bought stuff, but egged jerky is good stuff ;)
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