Anyone here make thier own beef jerky?

B

BigRonWannabee

New member
I just saw an interesting method of making beef jerky on food tv. Alton brown advises buy furnase filters (non-fiberglass) and lay strips of beef in the slots. Put another filter over that basically suspending the meet between the filters and strap the whole assembly to a large fan for dehydration.

Im about to give it a try, can anyone recommend some marinating recipes?
 
I just make a random mixture of soy sauce, vinegar, sweetner (brown sugar or splenda if you want low carb), and salt (sometimes I use tenderizer salt). Some people love it, others gag.
 
My recipe is about the same, though I add a bit of lemon juice too. I just use a food dehydrator, it's easy enough.
 
People often say the butcher can slice the beef for 'ya. I assumed that meant that they butcher had a machine to do it for them. I asked a few weeks ago and the butcher said no, but he could manually slice it for me. I declined as I would have felt guilty making him do all that work for a cheap piece of meat. I partitially freeze the meat in the freezer for a few hours which makes it easier to slice. I actually use london broil usually when it goes on a buy-1-get-1-free sale.
shaved_head_in_baghdad said:
table spoon of liquid smoke.
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I knew I forgot something last time I make the jerky. Thanks for the reminder.
 
DougoeFre5h said:
I just saw an interesting method of making beef jerky on food tv. Alton brown advises buy furnase filters (non-fiberglass) and lay strips of beef in the slots. Put another filter over that basically suspending the meet between the filters and strap the whole assembly to a large fan for dehydration.
Click to expand...
The only problem that I can foresee with this plan is that the temperature obviously does get high enough to kill any bacteria, which will probably then thrive. Probably not a big deal.
 
I make mine in a smoker with hickory or mesquite depending on the flavor I want. My recipe is less salty and meatier than the storebought stuff.
 
I suppose the dehydration is enough to kill bacteria without heat. Made me wonder too...no smoke, no heat how can it be safe. Ill give it a shot probably this weekend.
 
tried the method that alton brown used on his show. It works fine, but the meat needs to be sliced extremly thin, or it takes days to dry. The recipe he used taste great too. Everyone in my family loved it
 
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