Best Beef Jerky

[problemchild]

Ok here is my latest jerky recipe. This is for a smoker oven. Im not sure how it will turn out if you run it through a dehydrator?

Feel free to change anything on the list.

WARNING!!!!!
Taste the mix BEFORE placing meat into it. If it does not taste right change it or toss it. Do NOT marinate meat if the mix does not taste good.

1.3 cups brown sugar
1 cup white sugar
6 tablespoons pineapple concentrate
1 teaspoon white pepper
1 tablespoon garlic
3 tablespoons onion powder
1 cup apple juice
1/2 cup rice vinegar
1 cup soysauce ( I use Kimlan but you could use your favorite ss)

This mix is for 5-7lbs of sliced round steak or the cheapest beef you can buy. You want lean beef with no fat. Fat will go rancid. Trim off any remaining fat. Marinate meat for 2 days in a 2 gallon freezer ziplock (bought at the 1 dollar store) or any plastic bucket. Stir several times during those 2 days.
Hang meat by the ends by piercing the meat with a shish-kabob stick. Lay meat and stick on top of rack with meat hanging down between each row of the rack. Dry at 155-160f no higher. Dry until meat starts to crack a tiny bit. Allow to cool and enjoy.

The salmon recipe again is for a smoker.

Get 1 or 2 big salmon fillets. Mix 2 cups brown sugar to 1/4 cup kosher salt (use salt with no iodine). Mix salt and sugar well. Place fish skin side down in glass pan. Coat fish with 1/4-1/2 inch salt sugar mix. Allow fish to brine for 4-6 hours. The pan will fill with water and sugar will melt. Remove fish from pan. Lightly rinse with water to remove sugar and salt. Place fish on flat cutting board and pat dry with paper towel. Place in refrigerator uncovered for 3 hours to allow the skin to dry to a tacky plastic. Smoke at 220f until middle of fish hits 140f no higher. Remove from smoker and eat.

[760knox]

Where are the samples

[Zdiddy]

Greenspot in Mentone makes the best jerky, so far.

[PlacerTactical]

Ok here is my latest jerky recipe. This is for a smoker oven. Im not sure how it will turn out if you run it through a dehydrator?

Feel free to change anything on the list.

WARNING!!!!!
Taste the mix BEFORE placing meat into it. If it does not taste right change it or toss it. Do NOT marinate meat if the mix does not taste good.

1.3 cups brown sugar
1 cup white sugar
6 tablespoons pineapple concentrate
1 teaspoon white pepper
1 tablespoon garlic
3 tablespoons onion powder
1 cup apple juice
1/2 cup rice vinegar
1 cup soysauce ( I use Kimlan but you could use your favorite ss)

This mix is for 5-7lbs of sliced round steak or the cheapest beef you can buy. You want lean beef with no fat. Fat will go rancid. Trim off any remaining fat. Marinate meat for 2 days in a 2 gallon freezer ziplock (bought at the 1 dollar store) or any plastic bucket. Stir several times during those 2 days.
Hang meat by the ends by piercing the meat with a shish-kabob stick. Lay meat and stick on top of rack with meat hanging down between each row of the rack. Dry at 155-160f no higher. Dry until meat starts to crack a tiny bit. Allow to cool and enjoy.

That one is the best recipe I have tried so far! I didn't have pineapple concentrate so i substituted for canned pineapple juice, 3/4 cup. I also added about 1/4 teaspoon of ginger.
Tasted like candy, I'm going to use it for chicken and rice.

[problemchild]

That one is the best recipe I have tried so far! I didn't have pineapple concentrate so i substituted for canned pineapple juice, 3/4 cup. I also added about 1/4 teaspoon of ginger.
Tasted like candy, I'm going to use it for chicken and rice.

Forgot to mention this recipe is for Teriyaki jerky. You can add cayenne to it for a spicy Teriyaki or bump up the white pepper a notch.

[sskeeter]

This stuff looks tasty -

[caoboy]

Don't want to use an oven and heat up your house? Don't want to spend the money on a dehydrator?

Make a dryer:

http://www.diyjerky.com/instructions.html

I have yet to make one...but it's a cheap efficient way to dry your meat.

[PlacerTactical]

Don't want to use an oven and heat up your house? Don't want to spend the money on a dehydrator?

Make a dryer:

http://www.diyjerky.com/instructions.html

I have yet to make one...but it's a cheap efficient way to dry your meat.

Here is the same principle using furnace filters too.

[Dooligan]

My little $50 Nesco jobby does great...no complaints.

[bak]

Let's keep the jerky recipes coming!!!

Would love the salmon one too!

[DannyInSoCal]

So it's official, I make the best Beef Jerky I've ever had. My 600 watt dehydrator is perfect for making Jerky. The key is using good steak, prep of it, marinating, and finally the cuts and dry time.

I like mine in six inch long, 1/2 to 3/4" thickness, and moisture dried about 90%. The meat is dried at 160, until it's like a cooked steak on the inside, and Jerky on the outside.

I think I could sell it and make some $$ at the swap meet, but pricing could be an issue, having to use a high enough quality steak.

Bring some to the next UFC fight night/Poker party - And we'll be the judge....

[762.DEFENSE]

I like mine in six inch long, 1/2 to 3/4" thickness

That's what she said.

[bombadillo]

OK, what happened to this thread. It just died.


Necro Post

Just revived

[wpod]

We make our own and it's really good.
But jerkey from Harris Ranch is the best

[Garv]

So it's official, I make the best Beef Jerky I've ever had. My 600 watt dehydrator is perfect for making Jerky. The key is using good steak, prep of it, marinating, and finally the cuts and dry time.

I like mine in six inch long, 1/2 to 3/4" thickness, and moisture dried about 90%. The meat is dried at 160, until it's like a cooked steak on the inside, and Jerky on the outside.

I also make the best jerky I have ever had!

I cut the meat before marinating to get more flavor than just dried beef.

I cut my jerky between about 1/10" and 1/4" with a few loose ends as small chunky pieces for that nugget flavor.

I use London Broil most of the time but used to use flank steak until it got too expensive. Round steak does not come close in flavor IMO.

I have a $50 dehydrator that works just fine.

(One of the requirements of making good jerky is to test the samples as frequently as possible to ensure perfect dryness, sometimes no one else gets any because I had to test it so much.....)