Author Topic: Homemade Beef Jerky  (Read 1946 times)

Offline MudHog

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Homemade Beef Jerky
« on: July 13, 2016, 12:17:21 PM »
I'm tired of buying overpriced beef jerky in the store and want to start making my own. I know some people who use a dehydrator, but I also have been around families with old wooden smoke houses. My thought is to go the smokehouse route via an electric smokehouse over the dehydrator, but sort of still on the fence.


What does the masses recommend?


New Iberia, LA - Zone 9a

Offline Maggie13

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Re: Homemade Beef Jerky
« Reply #1 on: July 13, 2016, 02:07:23 PM »
I make jerky in a dehydrator.
 I use liquid smoke in my marinate
« Last Edit: July 13, 2016, 03:39:00 PM by Maggie13 »
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Offline saute86

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Re: Homemade Beef Jerky
« Reply #2 on: July 13, 2016, 02:19:43 PM »
I smoke mine for an hour or 2 in a wood smoker then finish in a dehydrator. I find I have a more consistent product finishing in a dehydrator. I do not care for too much smoke flavor. My brother makes his jerky in an electric Master Built Smoker and it comes out good. He only uses smoke in the first hour or 2.  If you use just a dehydrator you will need to use liquid smoke for flavor.
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Online tangentalstorm

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Re: Homemade Beef Jerky
« Reply #3 on: July 13, 2016, 03:27:18 PM »
Mud... I am with saute here...smoke it to the flavor level you like then finish it in the dehydrator. the method works well for venison and beef. I marinate my beef in a redwine and worschestire marinade for 3 days in the fridge then light season it with black pepper and salt, smoke it for about 3 hours then finish it in the dehydrator. Comes out wonderful and I can't seem to keep it around long either...lol
« Last Edit: July 13, 2016, 03:52:57 PM by tangentalstorm »
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Offline MudHog

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Re: Homemade Beef Jerky
« Reply #4 on: July 13, 2016, 03:47:18 PM »
I'm not big on liquid smoke, so now you guys got me thinking of the smoker/dehydrator method.

So what equipment are you guys using? Brand of smoker, electric or propane? What brand dehydrator?
New Iberia, LA - Zone 9a

Offline MikeM

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Re: Homemade Beef Jerky
« Reply #5 on: July 13, 2016, 03:55:40 PM »
I use my Weber grill set up for smoking over indirect heat for about an hour and then move to the dehydrator.  Even when I smoking ribs I don't pour the smoke on much more than an hour.
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Online tangentalstorm

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Re: Homemade Beef Jerky
« Reply #6 on: July 13, 2016, 03:57:33 PM »
I have a pretty large vertical propane smoker. I forget the brand but I got it at Costco. The dehydrator I use is a Weston:

http://www.meatprocessingproducts.com/74-1001-w.html?gclid=COiZkMCp8c0CFRCOaQod78UGnQ

You can find cheaper ones that work just as well. I like the stainless cause it makes it easier to clean.
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Offline MudHog

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Re: Homemade Beef Jerky
« Reply #7 on: July 13, 2016, 04:12:47 PM »
Square dehydrators, there is a god!!!!


All I've ever seen are the round dehydrators and I just didn't want curved jerky. I like my jerky strips to be long.
New Iberia, LA - Zone 9a

Offline GopherBroke

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Re: Homemade Beef Jerky
« Reply #8 on: July 13, 2016, 04:18:13 PM »
I can not speak to the equipment as I used the oven, on its lowest setting, and other than you can over dry the meat, it turned out well.  However I did figure out how to make the jerky spicy hot and that is by applying red pepper fakes when you pull the meat out of the marinade and its still wet enough for the pepper to stick. 
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Offline Ragun Gardener

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Re: Homemade Beef Jerky
« Reply #9 on: July 13, 2016, 04:35:19 PM »
If you want a little more heat, try this pepper salt recipe.


  Carolina Reaper Salt Recipe (can do this with any pepper, superhots add more zing)
 
1. Get approximately 60% salt, to 40% peppers, de-seed if you want a more refined product.
 2. Get a good food processor, blend the peppers until almost a paste, with still a few chunks remaining.
 3. Add salt (use any salt you want) and pulse until you get a nicely blended chunky paste of the two.
 4. Get a baking tray and line a sheet or two of parchment paper across the tray
 5. Smear the salty paste over the sheet of paper.
 6. Place in an oven on your lowest possible temperature.
 7. Let it bake and dry for a few hours(cooking time depending on amount of product).
 8. Break up 2 or 3 times throughout baking, to stop it from sticking to the tray and clumping together.
 9. KEEP AN EYE ON IT FROM TIME TO TIME AND OPEN A WINDOW!
 11. Let it cool and set for a couple of hours, or even leaving overnight in the oven.
 12. You can either just bottle up in mason jars, or mortar and pestle to a finer consistency for easy use.     

Offline MudHog

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Re: Homemade Beef Jerky
« Reply #10 on: July 13, 2016, 07:17:38 PM »
Salt, NuNu'S seasoning, and smoke is all I need. ;)
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Offline Ragun Gardener

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Re: Homemade Beef Jerky
« Reply #11 on: July 13, 2016, 07:24:29 PM »
I like some Nu Nu's but never tried the seasoning. I will say that the fresh sausage is the best for Gumbo. It has that old time seasoning taste. There's nothing like it and I grew up living on Best Stop.

Offline MudHog

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Re: Homemade Beef Jerky
« Reply #12 on: July 13, 2016, 07:26:09 PM »
Give it a try. Much much better than Tony's.
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Offline saute86

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Re: Homemade Beef Jerky
« Reply #13 on: July 14, 2016, 12:42:02 AM »
I swear by Nu Nu's. I use it in everything. Tony's has gone down hill its mainly salt now. Nu Nu's is my main seasoning ingredient in my sausage. I use an old Oklahoma Joe offset fire box pipe smoker. Game winner makes a jerky slicer and meat tenderizer that is worth every penny if you like making jerky. I use to do mine in the low cracked oven method. It works great. Sure make the house smell good. Here is an oven recipe. I do it the same but omit the liquid smoke and pre-smoke in smoker then finish in dehydrator.

Jerky recipe
2lbs Beef Round or Venison
1tsp liquid smoke
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/2 tsp ginger powder
1 tsp onion powder
1/2 c soy sauce
1/4 c Worcestershire sauce
4 shakes Tabasco
Cracked black pepper

Trim all fat from lean round slice 1/8th in strips.
Mix all wet and dry ingredients except cracked black pepper in a container.
Add meat and mix well. Marinate 24 hours in refrigerator and toss mixture every few hours to make sure meat is coated.
Drain marinade and pat meat dry.
Place on a wire rack and baking pan. Sprinkle with cracked black pepper.
Put in a 125 - 150 degree oven with door ajar for 8 to 12 hours.
My hobbies are hunting, fishing, gardening and foraging mushrooms.
I have 27 years experience as a chef.