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Thread: Beef Jerky

  1. #1
    Administrator TheCableVine's Avatar
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    Default Beef Jerky

    I think I'm gonna need to check myself into rehab.

    I bought a dehydrator a while back and I've been making beef jerky once or twice a month. I'm addicted and I'm afraid I can't kick the habit.

    I buy the presliced bottom rounds in the store and use an off the shelf marinade I get from Shopko. It's made by American Harvest and it is good. I use the original recipe and I just tried the spicy recipe the other day. It turned out really good. However, I'm open to any marinade recipes anyone might have.
    "Change does not always equal progress."

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    Conservative Meanie ifinditunderground's Avatar
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    Default Re: Beef Jerky

    I have no recipes, but am always willing to be a guinea pig......PM me for my home address!
    There is a fine line between "Hobby" and "Mental Illness."
    "America isn't free, in America you are free to follow the rules." -Anthony Cumia


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    Senior Member UULC's Avatar
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    Default Re: Beef Jerky

    Steve,
    Brown sugar, honey, mustard, liquid smoke, wishershire sauce, soy sauce. Bottom round or london broil. I like to cut it up into chunks. I let it soak for 24 hrs. I have 10 tray's and rotate them every 8 hrs. I have been making beef jerky for 10+ years. I have wore out several dehydrator's in the process. I would just experiment with the ingredients and time . I am addicted just like you.

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    Administrator TheCableVine's Avatar
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    Default Re: Beef Jerky

    Are those equal parts?
    "Change does not always equal progress."

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    Senior Member UULC's Avatar
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    Default Re: Beef Jerky

    Steve,
    The amounts depend on your taste. I have experimented over the years.

    Main ingredient's:

    Soy sauce 1 bottle-enough to cover the meat. Comes in different flavors.

    Brown sugar---1 cup or so

    Liquid Smoke---1/2 bottle or so

    Mustard-yellow-1/4 cup

    Honey---1/3 cup

    Wishershire sauce--1/4 cup

    Also a touch of molasses

    Mix soy and brown sugar. LIGHTLY heat molasses, honey. liquid smoke, wishershire and then mix with previous mixed soy and sugar. Add mustard. Mix all together throughly. I use casserole dishes to marinate the meat. Have enough mix to cover the meat. I like to triple layer the meat. I cover the meat with the mix with each layer. I make 15# at a time. By the time it is dehydrated you will end up with about 9 to 10#. I let it soak for 24 hrs in the refrigerator. I have 10 trays. I use all of them. I rotate them about every 6 to 8 hrs.

    On the mix, before you soak your meat, taste your mix and see if it is to your liking. Adjust as needed.

    Hope this helps. I have made this for years and given it to my crew's and my DM loved it. I have had folks buy it from me, they wanted me to make it for them and the used it at their workplace.

    Happy Jerky

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    Administrator TheCableVine's Avatar
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    Default Re: Beef Jerky

    Thanks for the breakdown. I will add these to my shopping list.

    I just bought some more meat cause I'm down to my last stick of jerky and I know I'll be going through withdrawals real soon if I don't do something about it.
    "Change does not always equal progress."

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