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Are there any beef jerky aficionados here? (Original Post) Flaleftist Nov 2018 OP
Lean meat flotsam Nov 2018 #1
Thanks. I found a dehydrator I forgot I had. Flaleftist Nov 2018 #12
Hey now.... Toorich Nov 2018 #2
I'll look it up. Thanks. Flaleftist Nov 2018 #13
I'm old school Kali Nov 2018 #3
I've never made it but like it very simple and tough. Hortensis Nov 2018 #4
me either, that stuff is wierd - like pet treats or something Kali Nov 2018 #6
Omigosh, pet treats. I think you nailed it. Hortensis Nov 2018 #7
lowest it will go unless you have some special oven Kali Nov 2018 #8
Thanks, Kali. I will be doing a small amount to start. Hortensis Nov 2018 #9
you can crack the door to let it go a little lower Kali Nov 2018 #10
My thought also. Hortensis Nov 2018 #11
So you just run salt and pepper on the raw slices Flaleftist Nov 2018 #15
If you are in a dry climate you can do it in brine Kali Nov 2018 #16
Oh yes. Major Nikon Nov 2018 #5
Thanks for the info. Flaleftist Nov 2018 #14

flotsam

(3,268 posts)
1. Lean meat
Mon Nov 12, 2018, 12:06 PM
Nov 2018

fat turns rancid and cannot be prevented. Cut as thin as you can-jerky is about flavor not filling your belly. If possible the meat should be partially frozen. Marinade recipes are all over the net-usually you find one there that's close to perfect and then spend forever tweaking to make it your own. Time and temp vary by "whatcha got?" for drying equipment but at a minimum set your oven to it's lowest setting and check temp...if above about 140 degrees wedge the door slightly open and recheck until its low enough. Then try 4-5 hours then check for dryness and flavor. Moist jerky is delicious and ephemeral-eat it fast or it will turn bad but either way it's going. If you are jerking for longevity then dryness is your goal. The absolute critical point is this-if it isn't fun you are doing it wrong. All that's at risk is time, a cut of meat, and some spices and condiments. Even mistakes are generally edible...

Flaleftist

(3,473 posts)
12. Thanks. I found a dehydrator I forgot I had.
Mon Nov 12, 2018, 08:36 PM
Nov 2018

It has a fan and temp setting. Even bad batches could be good for dog treats.

Toorich

(391 posts)
2. Hey now....
Mon Nov 12, 2018, 12:26 PM
Nov 2018

.... this thread has potential. Alton Brown's "Good Eats" show has a fun, economical, and effective technique for jerky.
You can google it. Involves strips of marinated meat, 20 in. box fan, cheap 20x20 filters and bungee chords.
I tried it one weekend and made about the best jerky I ever tasted.
Teen-aged son and a couple of his friends wolfed down about 3 lbs in an hour or so with no ill effects.

Hortensis

(58,785 posts)
4. I've never made it but like it very simple and tough.
Mon Nov 12, 2018, 03:28 PM
Nov 2018

Bet I'd like yours. Won't buy the stuff in supermarkets.

Kali

(55,544 posts)
6. me either, that stuff is wierd - like pet treats or something
Mon Nov 12, 2018, 04:36 PM
Nov 2018

yeah, needs to be chewy like...dur...dried meat! can be done in a low oven too just hang it on the racks

only non-homemade I ever buy is from our local packing house but it isn't even quite salt and peppery enough for me. LOL

oh and I have bought it from truck vendors in northern Mexico but that is the real deal too.

Hortensis

(58,785 posts)
7. Omigosh, pet treats. I think you nailed it.
Mon Nov 12, 2018, 05:09 PM
Nov 2018

Same type recipe, altered to FDA requirements.

"salt and peppery enough for me" Now I know I'd like yours. No dehydrating outside here in soupy, buggy, moldy Georgia, but this is making me want to try the oven. How low?

Kali

(55,544 posts)
8. lowest it will go unless you have some special oven
Mon Nov 12, 2018, 05:29 PM
Nov 2018

Major Nikon below says needs to be at least 140. slice lean almost frozen roast pretty thin, sprinkle salt and pepper and hang on the racks for 6 hours or so (overnight?) and pack in canning jars or good quality airtight containers. I can't give amounts, and it will be salty. can be rehydrated and cooked in gravy but I don't care for that.

here is a recipe that has 2 teaspoons of salt for a bout a pound and a third https://hedgecombers.com/salt-and-pepper-beef-jerky/ that might be about right, though I have never made such a small amount, this tends to be a big project when we do it. LOL

Hortensis

(58,785 posts)
9. Thanks, Kali. I will be doing a small amount to start.
Mon Nov 12, 2018, 05:44 PM
Nov 2018

I just checked and my oven's lowest temp is officially 170F, so I'm testing it now to find out what it really is.

Thanks for the topic, Flaleftist!

Kali

(55,544 posts)
10. you can crack the door to let it go a little lower
Mon Nov 12, 2018, 06:00 PM
Nov 2018

enjoy! even if it doesn't work you can soak the salt off and throw it into stew or chili.

Hortensis

(58,785 posts)
11. My thought also.
Mon Nov 12, 2018, 06:24 PM
Nov 2018

Speaking of soaking the salt off, turns out there's a jerky diet, or several, but that's spoil it for me.

Flaleftist

(3,473 posts)
15. So you just run salt and pepper on the raw slices
Mon Nov 12, 2018, 08:52 PM
Nov 2018

and leave hanging in the sun all day? I think I'll try a batch the old school way and see how it come out. Thanks.

Kali

(55,544 posts)
16. If you are in a dry climate you can do it in brine
Mon Nov 12, 2018, 10:12 PM
Nov 2018

instead - that may get the salt distributed a little more evenly, but it is not necessary and adds liquid that takes longer to dry

Major Nikon

(36,879 posts)
5. Oh yes.
Mon Nov 12, 2018, 03:31 PM
Nov 2018

I've done it a number of different ways and tried all sorts of things.

What cut of meat?

You can use just about any cut of meat you want from just about any animal. Lean meat dehydrates more readily than fat. So if your final product contains much fat, you'll probably need to keep it refrigerated until it's consumed. If you want to store your jerky at room temperature, you should pick either lean cuts or butcher out the fatty parts yourself.

What thickness?
What marinade ingredients and for how long?
What temp to dehydrate and how long?


All of these things are related, so I'll discuss them together. Rather than using the word "marinade" I prefer 'curing' as that's the primary objective you are trying to accomplish along with adding flavor which is actually a secondary objective. Most home jerky makers get those two things reversed. Proper curing is necessary to insure you don't make yourself or your family sick through improper preparation. While making jerky is generally safe, there is potential for food poisoning and it's a good idea to be aware of the processes involved.

Personally I don't use liquid marinades. They tend to be salt based, which does a poor job of curing, it hydrates the meat which is the exact opposite of what you're trying to accomplish, and it limits the options for dehydration and storage. I prefer to use nitrate based cures. The problem with salt is that to cure meat with it you have to use concentrations that would be too salty to taste. With nitrates you can use less with little to no affect on flavor, yet still achieve a good cure that will virtually eliminate any pathogen concerns. At it's most basic I use nitrates, salt to taste, and pepper. To this I add spices and other flavorings and almost never make it the same way twice. I will use dried pepper seeds of various varieties, dried herbs, sugar, onion powder, garlic powder, dried lemon zest, and whatever else that strikes my fancy.

You can just about go with whatever thickness you want, but thicker meats require longer curing and dehydration. The thicker you go, the less uniform the meat will dry. The objective is not to remove all the moisture from the meat, but just to the point at which it may be stored successfully. If you don't plan on storing it for very long, you can do thicker cuts. The key is to make the thickness uniform as this helps everything dry at the same rate. People who make a lot of jerky will often buy a dedicated meat slicer. Supermarkets that offer custom butchering will gladly slice your meat selection for you and that's what I do. I usually go with about 3/16" give or take.

If you cure properly with nitrates, you can dehydrate at even room temperature with simply airflow over the meat to dry it. If you don't use nitrates you'll need to dehydrate at no less than 140F as any lower will invite pathogen growth. Other than the restrictions mentioned, lower temps are typically better as higher temps tend to denature the meat proteins in ways you don't really want. Regardless of temp, increased airflow is a good thing. This reduces the humidity as the meat dehydrates and makes the process faster and more uniform. Personally I dehydrate in my smoker at 150F. I have a fan option which is great and I can also add smoke while I'm dehydrating which is quite nice.

As far as tips go, I always recommend Hi Mountain Seasonings. They have a number of kits which include detailed directions and take all the guess work out of the process. I've tried several of their kits and they are all good.
https://www.himtnjerky.com/jerky-cure-and-seasoning-kits/
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