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This will by my first post. I made beef jerky yesterday following Alton Brown's recipe (2/3 cup of Worchestershire, 2/3 soy sauce, 1 tbsp honey, 2 tsp of pepper, 2 tsp of onion powder, and 1 tsp of red pepper flakes per 1.5 lbs of flank meat). I marinated the meat for 3 hours and put them on the dehydrator overnight.
I have been making beef and deer jerky in my MES40 by running the temp at 185-190 for 2 1/2 - 5 hours without using cure. Haven't had any problems, but was curious what others think about not using cure at higher temperatures.
The method for my Presto Dehydrator was to use GB, then put the jerky in the oven at 275° for 10 minutes. Made it sizzle. That sterilized the jerky. I tested my dehydrator for temperature, and it ran 170-171 with two probes at different levels. 160° is considered the leathallity temperature for safety for Beef. (165° for Chicken.)
Newbie. Nov 13, 2012. 23. 11. Mar 25, 2013. #14. but just did my first batch of ground beef jerky yesterday using qmatzs. wasn't to thrilled. stayed wet with grease under jerky, turned it over three times then ended up putting it on grate. i do like the qmatzs, going to use them on cheese and small stuff. ken.
Bend Oregon. May 13, 2016. #2. A slicer is what you need to get super thin slices. If you ask the butcher they may be able to slice it thin for you when you buy the meat. The store I shop at the butcher will slice it as thin as 1/8". If you do it yourself make sure the meat is slightly frozen before slicing.
I made my drying racks out of expanded metal cut to fit in the oven, so I just pull them from the smoker and place in the oven. I use a 1/4" slice and marinate 2-3 days with a homemade marinade with cure #1.
Of course, The problem with beef jerky, is that it costs about as much as really good scotch. So I decided to make my own. Besides, every man should possess a wide range of fire based cooking skills, because fire is awesome - and cooking with fire is even better. Take away the machismo and the fact remains that I want a bucket of beef jerky ...
I love Jack Link's beef jerky, regular flavor and jalapeño and but here in the Netherlands it's they don't have the jalapeño flavor, plus they only have little bags which I think are way too expensive. So I wanted to try to make my own at home. I've got an oven that goes really low to 40...
909. Southeast Michigan. Apr 28, 2018. #1. I have been experimenting with different recipes and smoking methods to make my jerky. Here is one method to increase product smoking area to over 1000 sq inches without hanging jerky , on a modified Weber kettle smoker. Very simple mod if you have an old Weber and an electric El Cheapo Masterbuilt. ECM..
So I'm marinating my beef in soy, Worcestershire sauce, some liquid smoke and a variety of spices. I marinate for about 9hrs then I dehydrate for about 7hrs. But after vacuum sealing the packs and eating later, the beef is wet. Any way to keep it from being wet? Am I not dehydrating enough. Thanks for any thoughts.