Heh-heh LAZ, that's just a caulking gun in disguise. Actually, if you look at some of the 'frontiersmen' books, they basically have you mush-ify your meat product in a Vita-mix or something similar and then extrude it, from whence it dries, smokes, etc. until it reaches the exalted Jerky State.

Geo

MrBarossa wrote:

LO wrote:So.. does anyone have a good beef jerky recipe that can be made in the oven without special gadgetry?
Thx,
LO

This involves some gadgetry, but Alton Brown has an interesting beef jerky recipe utilizing a box fan, a bungee cord and a few paper HVAC filters (the key is to get the paper filters and not the fiberglass ones, which apparently have the potential to impart toxins). Total cost of gadgetry is somewhere in the $20 range. The setup also works as a pretty decent herb drying rig, which he did on a earlier show.

http://www.foodnetwork.com/food/recipes ... 51,00.html

I have the original show Tivoed, and it looks like a promising method. I've also had terrible luck with cheap dehydrators in the past, as noted above, and I'm hoping to give this method a go soon.

Fringe benefit is it apparently makes the whole house smell like beef jerky for hours.

I've actually made jerky using Alton Brown's method referenced here by MrBarossa. It's awesome. It's the best jerky I've ever had and I can't wait to try it again. Actually, we had a large group of people over after firing up the WSM and made the jerky while the bullet was working. Almost everyone who tried it thought it was the best jerky they had ever tasted as well. I strongly encourage trying this recipe before using the oven or a dehydrating machine.

According to that Good Eats episode, it seems as though authentic jerky is--or should be, I guess--raw and then dried out. Most dehydrating machines use some level of heat so, like an oven, they will cook the meat somewhat. This method involves no heat--just the boxfan.

Also, although some may enjoy the "fringe benefit" of their house smelling like jerky, if you're not down with that concept, all you have to do [if you follow this recipe] is to place the fan near an open window and point it out.

the sleeve wrote:
Also, although some may enjoy the "fringe benefit" of their house smelling like jerky, if you're not down with that concept, all you have to do [if you follow this recipe] is to place the fan near an open window and point it out.

Who in their right mind would not enjoy their entire house smelling like jerky?

Thanks for the report, I'm glad to hear someone has given this a go and had good results. I'm going to make some for sure this week. Can't wait!

MrBarossa wrote:

the sleeve wrote:
Also, although some may enjoy the "fringe benefit" of their house smelling like jerky, if you're not down with that concept, all you have to do [if you follow this recipe] is to place the fan near an open window and point it out.

Who in their right mind would not enjoy their entire house smelling like jerky?

Thanks for the report, I'm glad to hear someone has given this a go and had good results. I'm going to make some for sure this week. Can't wait!

Be aware that this method goes completely against the USDA recommendations, one of which is that the meat be cooked to 160 degrees before dehydrating. If you do choose to make it without cooking the jerky, don't pass it out to people who are litigious.

What are the USDA Meat and Poultry Hotline's Recommendations for Making Homemade Jerky?
Research findings support what the Hotline has been recommending to callers. Additionally, safe handling and preparation methods must always be used, including:
Always wash hands thoroughly with soap and water before and after working with meat products.
Use clean equipment and utensils.
Keep meat and poultry refrigerated at 40 °F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
Defrost frozen meat in the refrigerator, not on the kitchen counter.
Marinate meat in the refrigerator. Don't save marinade to re-use. Marinades are used to tenderize and flavor the jerky before dehydrating it.
Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it.
Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.

Jerky shortcut? I was just at Assi Plaza, and it occurred to me that the pre-sliced, marinated bulgogi beef available at most Korean groceries would probably make pretty good jerky.

I just put 5 separate batches to marinate. I got a little experimental with some but the sauces actually pretty good tasting. I hope the meat is as good after it dries. I’m opting for the much criticized method of using cheapo dehydrator I got for $20 from ace hardware. I just can’t bring myself to go out and buy some AC filters for the same price when I’d just throw them away. I have a little OCD so I tend to check my dehydrator way early and remove any done pieces early because with the cheapo dehydrators the center dries a lot faster than the outer layers. You probably shouldn’t try any of my recipes until I report back, I’m only sharing for the fun of it, but I’ll be sure to post back with the results! I used a mix of brisket and strip steak, with a mix of cuts both with and against the grain. Anyhow, Here are the 5 diff. batches I put together.

Bowl number 1: An attempt at traditional jerky.

1/8 cup Worcestershire
1/8 cup Tamari
1/8 cup of water
½ tsp season salt
½ tsp pico de gallo con limon spice
½ tsp ground pepper
½ tsp garlic powder
1 drop (aprox ½ tsp) honey


Bowl # 2: Traditional with my twist

3 cloves roasted garlic, diced
¼ cup tamari
1/8 cup Worcestershire
1 tsp mustard powder
½ tsp ground white pepper
1 Tbsp honey
1 Tbsp Dried Oregano
2 Tbsp Tamrind

Bowl # 3: Asian?

1/8 cup organic brown rice vinegar
1 Tbsp Sesame Oil
1/8 cup soy sauce
2 Tbsp Shichimi Togarashi (7 spice)
1 Tbsp squid brand fish sauce
½ tsp garlic powder
1 tbsp toasted sesame seeds

Bowl #4: the “1 tbsp” recipe

1 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tpsp tamari
1 tbsp Worcestershire sauce
1 tbsp sriracha
1 tbsp raw sugar
1 tbsp garlic powder
1 tbsp

Bowl # 5: Mexican?

1/2 cup salsa verde (La Costena brand jar)
1/8 cup tamari
1/8 cup Worcestershire
1 tsp jalapeno powder
½ tsp sage powder
½ tsp lemon pepper
1 tsp adobo mix (garlic, onion, green chiles, honey powder, cumin, black pepper, Mexican oregano)
1 tsp Epazote
1 Tbsp crushed red pepper

LAZ wrote:Jerky shortcut? I was just at Assi Plaza, and it occurred to me that the pre-sliced, marinated bulgogi beef available at most Korean groceries would probably make pretty good jerky.

Just what I was thinking, ecept that an earlier post talked about avoiding cuts of meat with fat. Doesn't much of the bulgogi meat have plenty of marbelizing?

Jyoti

imsscott wrote:

the sleeve wrote:
Also, although some may enjoy the "fringe benefit" of their house smelling like jerky, if you're not down with that concept, all you have to do [if you follow this recipe] is to place the fan near an open window and point it out.

Be aware that this method goes completely against the USDA recommendations, one of which is that the meat be cooked to 160 degrees before dehydrating. If you do choose to make it without cooking the jerky, don't pass it out to people who are litigious.

I guess it's ironic then that I'm a lawyer

It seems the $20 cheapo dehydrator has pros and cons, but can anyone recommend one they love? We're looking at giving one as a gift for Christmas, and there are three in the $150 range at Cabela's.

Any thoughts on brands? Gardenmaster vs. Cabela's vs. Excalibur?

crrush wrote:It seems the $20 cheapo dehydrator has pros and cons, but can anyone recommend one they love? We're looking at giving one as a gift for Christmas, and there are three in the $150 range at Cabela's.

Any thoughts on brands? Gardenmaster vs. Cabela's vs. Excalibur?

I have a friend in Northern Wisconsin that swears by his Cabela's dehydrator. He makes mass amounts of venison jerky with it every year.

Hello,

Can anyone recommend a source of good quality beef jerky in Chicago?

I know this has come up in the past but most threads seem to recommend either the Metropolis Jerky Company (now closed) or Paulina Market. But what they sell at Paulina is not really what I think of as jerky -- the meat is dried as a block, not in slices; they slice it when you buy it but the inside has no seasoning and is kind of clammy in texture. It's not what I'm looking for.

I used to get some good jerky with sesame at Golden Pacific Market on Broadway -- it was on the little tables in front and I think it was made at one of the places on or around Argyle St. -- but they haven't had it in ages.

I know, I should just make my own -- but my kitchen space is extremely limited and I'd really like to find something I can buy prepared.

Any suggestions would be appreciated.

Hi,

I had some of the Asian jerkys, which are pretty good. Mine came from a friend visiting Asia. One restaurant especially known for making venison jerky on Argyle has since closed.

The venison jerky I have at home came from a meat processor who broke down a deer for me.

I tried to reach Metropolitan last year and found they were closed, too. I'm glad you're comments settle it once and for all.

Some pretty good jerky came to the picnic this year.

Regards,

I'm curious about this, too... so far it seems like the best bet is just to order off sample packs online, but you have to order at least half a pound for the price to work out, and if you don't enjoy it you're stuck with huge quantities of jerky.

Let me know if you find anything.

laikom wrote: You probably shouldn't try any of my recipes until I report back, I'm only sharing for the fun of it, but I'll be sure to post back with the results!

Liar

So, have you kept making jerky? I've got a batch going right now using Alton Brown's marinade (less the liquid smoke), after trying a few of my own with mixed success.

For cut, I'm really happy with eye of round, sliced 1/8" with the grain, and then cut against the grain into 1" wide strips (so the strips are about 4"x1" with the grain running the short way).

Anyone else have tried and true jerky marinades to share?

gleam wrote:

laikom wrote: You probably shouldn't try any of my recipes until I report back, I'm only sharing for the fun of it, but I'll be sure to post back with the results!

Liar

So, have you kept making jerky? I've got a batch going right now using Alton Brown's marinade (less the liquid smoke), after trying a few of my own with mixed success.

For cut, I'm really happy with eye of round, sliced 1/8" with the grain, and then cut against the grain into 1" wide strips (so the strips are about 4"x1" with the grain running the short way).

Anyone else have tried and true jerky marinades to share?

Why cut with grain at all, just out of curiosity?

the sleeve wrote:Why cut with grain at all, just out of curiosity?

Well, I tried it both ways, and cut against the grain the meat is dryer, tougher to eat (not in a good jerky-ish way), and just less satisfying in general. Not sure why.

2.25lbs of jerky in AB's marinade going now. After re-reading the USDA guidelines and looking at the thickness of the meat, I'm pretty sure I can be safe drying it at 160F for an hour and then dropping it down to 135 until it's done. My hope is that this will be somewhat more gentle on the meat, improving the texture.

I've had one other thought about method, but I don't have the equipment to try it: vac seal the sliced meat + marinade and cook it sous vide until it hits 160F, then dehydrate at 130-140F. Not sure whether this would really have much of an impact either way, though.

gleam wrote:I've had one other thought about method, but I don't have the equipment to try it: vac seal the sliced meat + marinade and cook it sous vide until it hits 160F, then dehydrate at 130-140F. Not sure whether this would really have much of an impact either way, though.

That method might have an impact if only because of the effect the vacuum sealing (and releasing thereof) has on marination.

=R=

Here's a simple recipe - no special equipment - that we have used for decades without killing hardly anybody, despite what the USDA says. It's adapted from Backpack Cookery by Ruth Dyer Mendenhall. We used a lot of her recipes in our backpacking days in Seattle.

1 flank steak +\- 1-1/2 pound
6 oz soy sauce
6 oz worchestershire sauce
1 t celery salt
1 t garlic powder
1/2 t black pepper
1 t onion flakes

Trim off all possible fat. Semi-freeze the meat, and slice it with the grain into 1/8 inch slices. Marinate overnight in a shallow glass dish, fully covered with the sauce made from all other ingredients.

Lay strips of marinated meat in single layer on oven racks with foil or cookie sheet underneath. Prop the oven door open a crack (I have found a beer can opener works admirably for this) and roast on the lowest possible heat - 140 derees if available - for 8 to 10 hours.

Bite one occasionally until it is as chewy as desired. This recipe will make 1/2 pound of jerky, and can be doubled or tripled depending on the space in your oven. (pieces must not overlap.)

This simple marinade invites tinkering; you can add ingredients as your imagination suggests.

oh, an update:

going at 160F for an hour and then dropping to 135 did have a noticeable (and positive) effect on texture. Less crispy/toasty/burnt and more roasted flavor.

As for AB's marinade, it's a little low on the salt and sugar, too high on the black pepper, and way low on the non-pepper spice. I think supplementing with an extra teaspoon of salt, an extra tbsp of honey, reducing/eliminating the black pepper and adding either some sriracha or pureed chipotles would help it out.