I have decided to make beef jerky. Besides the fact that it's one of the greatest inventions ever, making it myself will be infinitely cheaper than buying the prepackaged stuff. So I'm asking for tips, recipes, horror stories...anything that those of you who have made your own jerky can contribute. Thanks.
Posted by Zotto! (Member # 4689) on :
Mmm, jerky. I LIVED off jerky when I was working in Alaska.
Reindeer jerky, in fact.
DIE, RUDOLPH!
That's my only horror story.
Posted by MyrddinFyre (Member # 2576) on :
*horrified*
Posted by Zotto! (Member # 4689) on :
Oh dear. I'm sorry.
It was tasty, tho. Posted by MyrddinFyre (Member # 2576) on :
Posted by Zotto! (Member # 4689) on :
...but...but...it was the only food in the train station where I was working that didn't require a microwave!
The fact that it was oh-so-delicious was also nice. Posted by fugu13 (Member # 2859) on :
My family has a machine for making dessicated goods like that; its pretty simple, basically a system of enclosed racks with heating coils underneath. Works well though.
Posted by fiazko (Member # 5812) on :
Alas, I have no such machine. I am stuck with a normal gas oven.
Posted by Ayelar (Member # 183) on :
You can buy Tofurky jerky at our local co-op! I haven't tried it, but I'm definitely curious. Posted by jexx (Member # 3450) on :
You can make jerky in a regular oven, my brother did it once, it was very good. I'll get linky after I take the dogs out and get some coffee.
If you can't wait, you might try searching on allrecipes.com. Posted by Zotto! (Member # 4689) on :
I can't beLIEVE this thread didn't get more replies. Posted by Sachiko (Member # 6139) on :
Where will you be getting the meat from? Buying it precut? Or getting your own?
My husband makes jerky, but usually from animals he's shot and slaughtered himself. If you go this route, the rib meat lends itself nicely to jerky strips. Elk is one of the best meats for it, with its natural leanness. Just be careful with that skinning knife so you don't ruin all the meat.
I love jerky!!!!! Also dried squid. Good luck. Posted by pooka (Member # 5003) on :
I understand flank steak is good because you can slice perpendicular to the grain for less stuck in the teeth fibers. You don't want a cut with very much fat in it. The trouble I found is I don't think I marinated the meat long enough.
Flank steak will cut best if semi-frozen. Then marinade the pieces for a while and dry in a low oven, the pieces laid not touching, probably overnight. I don't remember how long I did it that didn't seem right. KC masterpiece teriyaki seemed like a good idea but I think it was too sweet. Tri tip steak was too fatty. That was my only foray in to jerky. I know how to make granola too, but seldom get around to it.
Posted by fiazko (Member # 5812) on :
Sachiko, I have not decided how to go about getting the meat. I'm not sure I have the skill to slice it right, and I haven't had time to find out if a butcher would do it and where the nearest butcher is located. I'm also still looking into the cut of beef.
I absolutely love deer jerky. We had it every year when I was a kid and my mom and brothers still hunted. Sadly, none of my family or friends hunt anymore, which is why I'm taking matters into my own hands. (and why I posted this thread)
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