I'm Making Beef Jerky

Nesmuth

Nesmuth

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I done marinade $9 worth of fresh beef slices in salt, worchersire sauce, garlic powder, molasses, paprika, chili powder, bay leaves, and oregano all yesterday afternoon and last night. It sure stunk up my fridge.

Today I put in dehydrator for 15 hrs as meat slices 1/4 inch to almost half inch thick.

I go to work the long day at the deaf center knowing I'll come home to a rewarding $30 worth of thick fresh beef jerky.

Richard
 
OoOo sounds delicious !! mmmmm....

Send me some thru UPS ! lol

Have a great day, Nesmuth.
 
Ohhh thats good!! we love homemade jerky too..
we use deer meat and marinate it overnight then put them in 2 food
hydrators..really delicious!...you like yours thick..we like ours thin sliced.
:thumb:
 
We have one of those machines, and we've made some jerky ourselves. It's certainly tasty and very rewarding.

Just a pain in the ass on counter space! LOL.

Enjoy your treats. :)
 
Can you post recipe for beef jerky? I don't have deer meat, so can I use other type of meat from grocery store? Would tenderloin beef work? :dunno:
 
Peachy Lady said:
Can you post recipe for beef jerky? I don't have deer meat, so can I use other type of meat from grocery store? Would tenderloin beef work? :dunno:
Click to expand...
You sure can use beef like beef brisket would be good to make jerky, we have used it before..you could slice it real thin or have the butcher slice it for you..
I have the recipe at home but Nesmuth's recipe is good too..i use mostly of his except molasses but that sounds good too. We use hot chili flakes if you like em hot!..If you want, i will bring the recipe from home and i will post it in here, ok?
 
It'll come out bold sweet-spicy.

Simple recipe is 1/3 worchesire sauce 1/3 soy sauce and 1/6 water plus 1/6 whatever spicy, smoke, or steak sauce you like. Salt content is critical to ensure safety. Minimum for marinade is 15 minutes but for best results at least 12 hrs in the refrigerator for full curing and flavor.

But then seasoned chefs like me can play around with recipes to get the best tasting and tender jerkey.

I like them thick like the old western days. You can dry them in your oven the pilot light heats up the oven space and the racks help with drying but it gonna take longer. The old days ppl hang the beef slices to dry on the clotheslines, 10 days till those are ready. But I'm happy with my dehydrator and it runs atop my refrigerator.

Smoking them is nice but 3 bites of smoked beef is like 1 cigarette pack of the nasty stuff.

Richard
 
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Peachylady...you can find some good recipes on the internet that is just about the same as mine..except i dont use molasses but im thinking im going
to try it as i heard it gives it more flavor. ok? have fun making beef jerky!
 
Nesmuth said:
I done marinade $9 worth of fresh beef slices in salt, worchersire sauce, garlic powder, molasses, paprika, chili powder, bay leaves, and oregano all yesterday afternoon and last night. It sure stunk up my fridge.

Today I put in dehydrator for 15 hrs as meat slices 1/4 inch to almost half inch thick.

I go to work the long day at the deaf center knowing I'll come home to a rewarding $30 worth of thick fresh beef jerky.

Richard
Click to expand...


Wendy's old time advertisement -
Where is the beef? :booty:
 
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