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Beef Jerky

H
H2Daddy

Anybody out there make there own beef jerky?  I have not made any in years.  I love beef jerky.  In fact, the whole family loves it.  I am looking for new recipes so if you have an old secret family recipe you wouldn't mind sharing, please let me know.  Here is a recipe I have tried and is okay.


1 table spoon of Smoke Spice
1 table spoon of Brown Sugar
1 1/2 table spoon of Flavored Salt
2 tables spoons sesame
1 clove chopped garlic
1 chopped chili
2 cups teriyaki sauce

Comments (5)

V
VenomRudman·
What meat do you prefer?
H
H2Daddy·
Anything cheap and lean. If I get one, deer is good. Years I don't kill a deer, whatever is on sale. Fat is bad for jerky so anything lean or you will be doing a lot of trimming.
F
Fish66·
I don't cook stuff, I only eat it, but....\r My GF makes great Beef jerky and the guys at work do up some of there Deer meat and its better then any beef.\r I'll hunt down some recipes for ya
H
H2Daddy·
Thanks Fish66.
F
Fish66·
Beef Jerky\r \r Snacks\r \r 1 pound London broil; lean\r 4 tablespoons soy sauce\r 4 tablespoons Worcestershire\r 1 tablespoon ketchup\r 1/4 teaspoon pepper; or more\r 1/4 teaspoon garlic powder; optional\r 1/4 teaspoon onion powder\r 1/2 teaspoon salt\r 1/2 teaspoon liquid smoke\r hot sauce; optional\r \r Trim fat off of meat. Slice meat into 1/4 inch slices. Meat will slice\r better if semi-frozen. Meat cut with the grain will be chewy while cuts\r against the grain will be tender and break more easily when dried.\r \r Mix other ingredients well. Place meat in marinade in food storage bag and\r place in refrigerator for several hours (24 to 48 hours works best). Place\r on dehydrator set at 145. Dry for 8 to 10 hours. Meat is ready when it\r bends like a green willow without breaking. Long term storage should be in\r the refrigerator.\r