Beef Jerky - process and recipe?

[007]

Had some amazing Jerky from a local butcher over Christmass and would like to try making it.
I do @IronNoggin candied salmon (thanks), @wolf fish batter (thanks Roy), but haven't been able to find a Jerky process.
Figure one of you or @Tsquared or @Rain City or @Chasin' Dreams OR anyone else could help use out!

 

[Sea Chaser]

did this for a quick batch a couple times and is pretty good . Done some low and slow in a dehydrator too but I get impatient and like quick results lol

Dr. Pepper Jalapeño Beef Jerky [with Video] - Hey Grill, Hey

This Dr. Pepper Jalapeno Beef Jerky recipe is equal parts sweet and spicy and you can adjust the heat to whatever level you prefer.

heygrillhey.com

 

[Rain City]

Had some amazing Jerky from a local butcher over Christmass and would like to try making it.
I do @IronNoggin candied salmon (thanks), @wolf fish batter (thanks Roy), but haven't been able to find a Jerky process.
Figure one of you or @Tsquared or @Rain City or @Chasin' Dreams OR anyone else could help use out!

Man it's been a long time since I've made any. I gave up on the sweeter stickier style pretty quickly and ended up trying to get more of a Doug's Homestead smoked style with just salt and pepper. I'll try and dig up what I did but for sure I recall going with a nice sirloin roast or something with no connective tissue or a ton of fat really made all the difference. You have to cut it across the grain and freezing it for an hour helped for that as well. You want nice thin, consistent slices so a meat slicer really helps too. I believe the last time I made it I went to the butcher and had them slice up a roast for me, that was back when Columbus Meats was still on Renfrew Street so that had to have been close to 10 years ago.

 

[Alex_c]

Lots of brine recipes, I usually bribe overnight in water, salt, garlic powder, brown sugar, pepper, liquid smoke. Ratios I can’t recall, but probably 1/2 cup salt to 1 cup sugar to 5 cups water or something like that. Check the joy of cooking or maybe online

For drying, I found just throwing it in the oven on low around 200°F, keeping the open door cracked a bit, and pointing a fan at it works well and is the fastest I have found. Dehydrators take too long for me.

Might try in the Bradley this year.


I like eye of round or flank. Whatever is cheapest and leanest.

 

[Marley]

I made some out of eye of round last week. I sliced thin and added salt, pepper, cayenne, and ancho chilies. I also added in some pink salt so I could dehydrate at a low temp and not worry about hitting 165f. Mixed the meat with the spices and let sit overnight. I salted by percent weight of meat and didn’t add any liquid to the brine. This kept the meat relatively dry so I could take it directly from the fridge into the smoker.

I cold smoked for a couple hours and then dehydrated for about 4 hours. Turned out great.

 

[wolf]

You have to cut it across the grain and freezing it for an hour helped for that as well. You want nice thin, consistent slices so a meat slicer really helps too.

What he said .. Ive done it quite a few times, im more of a pepperoni fan . I dont mind jerky my best advice whatever recipe you use cut the salt down abit especially brining over time alot on web is way too salty, so if it says 1/2 cup go down to a 1/3 cup you still have to maintain some salt to cure it , you can always sprinkle more on after if its not salty enough...
let us know as im always looking for the next best LOL