wadesgirl
Gold Member
- 11,383
Beef Jerky Recipes: Best Cuts & Tips for Making Delicious Treats
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Discussion Overview
The thread centers around sharing beef jerky recipes, discussing the best cuts of meat, and exchanging tips for making jerky. Participants provide personal experiences and preferences related to their jerky-making processes.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant inquires about beef jerky recipes and the best cuts of meat, specifically seeking advice on beef rather than wild game.
- Another participant shares a nostalgic recipe for deer jerky, detailing the marination process and drying method, while noting that beef could also be used.
- One participant mentions making several batches of beef jerky each year, highlighting a preferred marinade flavor and the use of a dehydrator.
- Another participant describes their jerky-making process, emphasizing the use of a specific jerky seasoning and the method of slicing partially thawed meat.
- One participant identifies a favorite teriyaki beef jerky recipe using flank steak and stresses the importance of using a lean cut and slicing against the grain.
Areas of Agreement / Disagreement
Views differ on the best cuts of meat and methods for making jerky, with no clear consensus emerging on a single preferred recipe or technique.
Contextual Notes
Participants share personal experiences and family traditions related to jerky-making, reflecting a variety of methods and flavor preferences.
Who May Find This Useful
Consultants interested in exploring different beef jerky recipes and techniques may find the shared experiences and tips beneficial.
shelly.nurse
- 262
My grandma used to make deer jerky this way:
cut into thin slices (as thin as possible, you can partially freeze the meat to ease in cutting)
marinate in red wine overnight.
drain, and apply pepper liberally
hang over oven rack, place in oven with pilot light lit.
Leave in oven until fully dehydrated.
That is all I can remember from when I was a kid, I used to help. I loved that jerky, but boy did it sting my mouth from all of the pepper. I guess you could use beef as well, we just always had a ready supply of deer meat.
You could also check out the food network website, I remember Alton Brown doing a show on jerky.
Also, I love http://www.recipezaar.com. They have a wealth of recipes right at your fingertips, and you can even narrow it down by ingredient, etc.
cut into thin slices (as thin as possible, you can partially freeze the meat to ease in cutting)
marinate in red wine overnight.
drain, and apply pepper liberally
hang over oven rack, place in oven with pilot light lit.
Leave in oven until fully dehydrated.
That is all I can remember from when I was a kid, I used to help. I loved that jerky, but boy did it sting my mouth from all of the pepper. I guess you could use beef as well, we just always had a ready supply of deer meat.
You could also check out the food network website, I remember Alton Brown doing a show on jerky.
Also, I love http://www.recipezaar.com. They have a wealth of recipes right at your fingertips, and you can even narrow it down by ingredient, etc.
Teresa Lynn
Gold Member
- 3,447
We make jerky all the time we freeze lonbon broil cut it when its poartially thawed with the old vario slicer as thin as we can get it
we use a jerky seasoning from Hi Mountain (you can buy it at Cabellas or other sporting goods type stores now we used to order it)Our favorites are Inferno, cajun, pepper, original, hickory
they have many others we do it on 200 (I think ) in the oven overnight
we use a jerky seasoning from Hi Mountain (you can buy it at Cabellas or other sporting goods type stores now we used to order it)Our favorites are Inferno, cajun, pepper, original, hickory
they have many others we do it on 200 (I think ) in the oven overnight
Staci
- 1,121
Hi there! I'd be happy to share some beef jerky recipes with you. One of my favorites is a teriyaki beef jerky made with flank steak. It's important to use a lean cut of meat to ensure the jerky is not too fatty. I also recommend marinating the meat for at least 12 hours to really infuse the flavors. As for tips, make sure to use a sharp knife to slice the meat against the grain for a more tender jerky. Happy cooking!
Frequently Asked Questions
What are the best cuts of beef for making jerky?
The best cuts of beef for making jerky are lean cuts with minimal fat, as fat can spoil and affect the shelf life of the jerky. Some popular choices include eye of round, top round, bottom round, and flank steak. These cuts are not only lean but also relatively affordable and easy to slice into thin strips.
How do I prepare the beef for jerky making?
To prepare the beef for jerky, start by trimming off any excess fat and silver skin. Then, freeze the meat for about 1-2 hours to make it easier to slice. Once firm, slice the beef against the grain into thin strips, ideally about 1/4 inch thick. This helps ensure a tender texture in the final product.
What marinades work best for beef jerky?
There are countless marinades you can use for beef jerky, but some popular ingredients include soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, and red pepper flakes. A good marinade typically includes a balance of salty, sweet, and spicy elements to enhance the flavor of the beef.
How long should I dehydrate beef jerky?
The dehydration time for beef jerky can vary depending on the thickness of the slices and the method used. Generally, it takes about 4-6 hours in a dehydrator set at 160°F (71°C). If using an oven, it may take a bit longer. The jerky is done when it is dry but still slightly pliable, and it should not snap when bent.
How should I store homemade beef jerky?
Homemade beef jerky should be stored in an airtight container to maintain its freshness. For short-term storage, keep it at room temperature in a cool, dark place. For longer shelf life, consider vacuum sealing the jerky and storing it in the refrigerator or freezer. Properly stored, beef jerky can last for several months.
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