beef jerky

Made beef jerky largely following this recipe:

http://allrecipes.com/recipe/142948/docs-best-beef-jerky/

Ingredients

• 2 pounds beef round steak, cut into thin strips
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke
• 2 tablespoons brown sugar
• 2 teaspoons salt

• 1 teaspoon ground black pepper
• 1 teaspoon meat tenderizer
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika

Directions

1. Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
2. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
3. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

I didn’t add liquid smoke, because I didn’t have any. Everyone liked it! Grace liked it, who didn’t like jerky, parents liked it! I ate so much my teeth hurt.

Freezing meat for a few hours definitely helps with butchering process. First marinade was for ~5 hours, and dehydrated in presto food dehydrator for ~5 hours. Turned out a but more moist.

Second round was marinated for 5 hours + overnight, and it was saltier, and then I also dehydrated it for ~7 hours. It was definately drier. People all liked the 5 hour dehydrated version better.

Grace says we can take out a lil’ salt.

 

http://ifoodblogger.com/how-to/make-traditional-beef-jerky-in-the-oven/

http://www.weedemandreap.com/homemade-beef-jerky/

https://www.leaf.tv/articles/how-to-make-tender-beef-jerky/

http://www.chowhound.com/post/buy-curing-salt-497337

http://allrecipes.com/recipe/142948/docs-best-beef-jerky/print/?recipeType=Recipe&servings=10

 

update 20161015

made beef jerky from precut bottom round from wal-mart

1.3 lb (20.8 oz) made 8.6 oz jerky ~ 1:2 jerky:fresh meat ratio

$7.95 for 8.6 oz jerky => $15/lb jerky

Not cheap, but easy and higher quality than store bought jerky!

Meat tenderizer does soften it, but it adds a different flavor.

-Isaac

2023-12-29 Update

Update with measured recipe

Made jerky based on the recipe from once upon a chef:
https://www.onceuponachef.com/recipes/the-best-homemade-beef-jerky-recipe.html

Servings: 12 to 14 servings

Prep Time: 30 Minutes

Cook Time: 3 Hours (to 4 hours)

Total Time: 3 Hours 30 Minutes, plus at least 12 hours to marinate

INGREDIENTS

• One 3-pound eye of round roast (see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar 1/2 cup dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• ADD: 3 tablespoons liquid smoke
• 1 tablespoon smoked paprika
• ADD: 1 tablespoon chicken bullion powder
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Marinade in fridge for ~6 hrs, dehydrate for ~4 hrs at 160 F.
Followed recipe proportion for one batch — family decided that it was too sweet overall. Made second batch with only 1/3 cup brown sugar, and added a 1 tablespoon of chicken bullion powder. It yielded a more savory jerky.

I would eyeball the measurements in the past, but I would vary in results. Measuring makes the marinade process more consistent, and quicker for batch processing.

Using unseasoned meat tenderizer is good to tenderize without adding strange flavors.

Before dehydration:

After dehydration

Addendum 2024-04-20

I’ve started measuring the seasonings a bit more to be consistent.

I now largely follow this recipe, except that I add half the sugar (otherwise it’s too sweet). The recipe calls for 1 cup brown sugar per 3 lb. beef. I only add 1/2 cup brown sugar instead.

INGREDIENTS

• One 3-pound eye of round roast (see note), trimmed of fat and silver skin
• 1 cup (packed) dark brown sugar (REDUCE to 1/2 cup sugar!)
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon unseasoned meat tenderizer (see note)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

Once Upon a Chef – Beef Jerky