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Discussion Starter · #1 ·
just wanted to blog about my first ever attempt...it was a very spur of the moment thing...i have been wondering how to preserve meats and thought you needed brines and smoker/dehydrater...but after stumbling around i found that people do it in their ovens...so i said wth...ill try it...now mind you it was a spontaneous venture into the unknown for me...i didnt have top/bottom round or brisk...what i had was black angus steaks from redners....so this is what i made it from....i also had no soy sauce as my wife used the last of it for pepper steak last week....i used worchestershire sauce,onion powder,garlic powder,pepper,salt,and maple syrup...it dryed in 3 hours @ 145-150 degrees....i used kabob skewers and hung it from the top rack in my oven...my wife and son love it but i was less satisfied...i can taste the angus and the worchestershire.(which i didnt like too much)..and it needed more pepper...funny how my wife doubted the skills but is eating the whole batch...but all in all, it was a decent batch and a skill i wanted to learn...i am confident the next batch will be 30% better...as i know what it needs now to my flavor pallet...i love pawnee bill's beef jerky and plan to get the next batch as close to that as possible...sorry i didnt take pics as i was not sure how it wouldve turned out...but anyways thanx for taking the time to read my post and every comment will get a thank you as with all my threads :)
 

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Looks like rain to me.
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Go to the meat dept and tell the meat cutter you are making jerky. They will get the leanest beef they have and slice it for you for free. And do it along the grain for the best jerkey. After that, the sky is the limit for what you soak it in.

My Excalibur runs all the time. My son has several recipes and doesn't share them. At least he shares the jerky.
 

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Thanks for sharing your experience. Sounds like you did a great job since your wife is eating it all!

Thanks also to Sgt. Booker. I never thought about having the meat department slice the meat. I don't make jerky very often because it takes so long to cut it up AND me and a knife don't always get along.
 

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I use Alton Brown's recipe except less red pepper, more onion powder and I add garlic powder. I heat it in the oven to 170 for an hour (regardless of what it is) then into the dehydrator for about three hours at 145F with fan. As for slicing... I bought at a garage sale years ago a meat slice for $15. Does a good job. I figure I can make jerky for about a quarter the price they charge for it, and it tastes better, too.
 

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You got to love it!
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just wanted to blog about my first ever attempt...it was a very spur of the moment thing...i have been wondering how to preserve meats and thought you needed brines and smoker/dehydrater...but after stumbling around i found that people do it in their ovens...so i said wth...ill try it...now mind you it was a spontaneous venture into the unknown for me...i didnt have top/bottom round or brisk...what i had was black angus steaks from redners....so this is what i made it from....i also had no soy sauce as my wife used the last of it for pepper steak last week....i used worchestershire sauce,onion powder,garlic powder,pepper,salt,and maple syrup...it dryed in 3 hours @ 145-150 degrees....i used kabob skewers and hung it from the top rack in my oven...my wife and son love it but i was less satisfied...i can taste the angus and the worchestershire.(which i didnt like too much)..and it needed more pepper...funny how my wife doubted the skills but is eating the whole batch...but all in all, it was a decent batch and a skill i wanted to learn...i am confident the next batch will be 30% better...as i know what it needs now to my flavor pallet...i love pawnee bill's beef jerky and plan to get the next batch as close to that as possible...sorry i didnt take pics as i was not sure how it wouldve turned out...but anyways thanx for taking the time to read my post and every comment will get a thank you as with all my threads :)
I would like to see the procedure thru photos if you are willing to take them next time. I want to try this out. I'm not sure if I'm envisioning the skewer procedure properly.
 

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Discussion Starter · #7 ·
I would like to see the procedure thru photos if you are willing to take them next time. I want to try this out. I'm not sure if I'm envisioning the skewer procedure properly.
i sure will take pics next time and it wont be too long as i plan on doing it again fairly soon...my wife took the last of it to work with her...lol figures...as far as the skewers...i just skew thru the top of the strands of beef...and drape the skew'd meat down thru the rack in my oven....so the meat hangs vertically...you can use tooth picks too but thats allot of extra work...and it is way easier than you think it is as i thought it was a tough project but turned out to be very easy with great benefits...i will take pics or video next time so no worries there....you can also see vids on youtube to see how others do it. good luck and thanx to everyone that posted.
 

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You got to love it!
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i sure will take pics next time and it wont be too long as i plan on doing it again fairly soon...my wife took the last of it to work with her...lol figures...as far as the skewers...i just skew thru the top of the strands of beef...and drape the skew'd meat down thru the rack in my oven....so the meat hangs vertically...you can use tooth picks too but thats allot of extra work...and it is way easier than you think it is as i thought it was a tough project but turned out to be very easy with great benefits...i will take pics or video next time so no worries there....you can also see vids on youtube to see how others do it. good luck and thanx to everyone that posted.
Ok, I think I understand now. I'll have to try this. When I do I'll try to photograph the evidence. :thumb:
 

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I just cut up meat for jerky and came on to find a recipe. One thing I can tell you is if you hit the thrift stores, you can usually find dehydrators for about $5. I have bought 3 of them for large batches. It beats cleaning out the oven.
 

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Por la gloria!
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My 1st beef jerky

About a month ago I attempted in making some beef jerky myself.:thumb: I used either top brown or London Broil(can't remember). Anyway, I cut the meat into super thin strips and marinated them overnight. I cooked them at the lowest temperature my oven could go(I think it was 175ºF) for 4-5 hours. Well for the first few days the meet was good in taste. The texture was a little off but oh well. However, one thing I did notice was that the flavor seemed to disappear after 4 days. If I do it again, I will cover eat strip of jerky in salt before I cook them, to really pack the flavor in.
 

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There are a lot of great recipes. The past few years I've just used High Mountain seasoning mixes. Sometimes it is cheaper at the store then off their web site. I dry the meat in both the oven and a dehydrator. It is good both ways, though the texture out of the oven is a bit better.
 

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Discussion Starter · #17 ·
this thread is kinda old as i already made jerky 3 times....everytime i made it, it got better...i am at the point where i think i have mastered the recipe to my taste and no one has complaints, in fact they all want some when i make it :( leaves very little for me...i will start a new thread with my recipe...it may be very similar to everyone elses as i noticed they dont differ much on the internet.

thanx to everyone for the responses :)
 

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Discussion Starter · #18 ·
Re: My 1st beef jerky

About a month ago I attempted in making some beef jerky myself.:thumb: I used either top brown or London Broil(can't remember). Anyway, I cut the meat into super thin strips and marinated them overnight. I cooked them at the lowest temperature my oven could go(I think it was 175ºF) for 4-5 hours. Well for the first few days the meet was good in taste. The texture was a little off but oh well. However, one thing I did notice was that the flavor seemed to disappear after 4 days. If I do it again, I will cover eat strip of jerky in salt before I cook them, to really pack the flavor in.
hmm thats weird, cuz i noticed as a week passed the jerky tasted better?????...i have thought about letting my next batch cure for a week before i eat any...i use sea salt and sea salt is touchy and easy to over do..i will post my recipe in a new thread and your welcome to try it :)
 

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All you fine Preppers delving into making Jerky need to read around other online forums.

If you are using a typical "home made" marinade full of salt, soy or worschesturshire - you are playing a dangerous game.

I used to make jerky with that basic system, like decades worth. No one ever got ill, that I know of.

Last year I considered taking some of my jerky products and making them available for sale to the public. Enter the Health Dept and USDA.

Your basic soy sauce marinades DO NOT have enough of the right stuff to make your home made jerky shelf stable. Period.

Please, please folks - get some TenderQuick or store-bought pre-made jerky cures.
 
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