anybody got any good recipe's for Beef Jerky? I like it just a little spicy, I got this stuff from the store that has paprika in it, and I like the spicyness of eating the paprika out of the bottom of the bag, so about that spicy. I got a deal with my mom where she'll make me some if I can find the recipe, we have one of those dehydrator machines, and we've used it with like fruit, but times before we've made beef jerky in the oven. but I'm ready for a new flavor.
thanks
-woogs

 

venison, or any lean meat
smoke flavoring(optional)
salt (or any herb such as celery/onion/or garlic)
pepper
sugar
mix the ingrediants three parts sugar to three parts seasoning salt, and two parts pepper. How much you mix depends on how much meat you intend to jerk...hmmm lol anywhoo..
All fat must be trimmed from the meat cut the meat into strips one or two inches wide and one quarter inch thick
In a glass baking dish, put down a layer of meat and sprinkle it with the dry mix, along with smoke flavoring, tabasco or anything else you may want to experiment with. then place another layer in the dish, seasoning it and another etc. until all the meat is in the dish, cover and refrigerate overnight.
The next day, grease an oven rack and put aluminum foil beneath it to catch the drippings. Lay out the strips of meat on the rack being careful not to let them touch.
Put the rack in the oven no warmer than 150 F (65 C) Bake the meat until it is totally dry. this usually takes about 8 hrs. but can take longer if the meat is thicker.
Jerky doesnt need to be refrigerated, but it must be kept dry, perhaps in an airtight jar.

 

Take a look at Cabela's catalog. They sell what is called a "Jerky Shooter" for making jerky using ground meat. I have seen these and similar items at other outdoor stores too. The shooter looks a lot like a caulking gun, with a tube you fill with the meat mixture. It has different tips for making flat or round jerky, as well as for stuffing sausage tubes. I have been making jerky this way for many years, and find I like it better than using sliced meat. You can buy all kinds of seasonings for making jerky. I also suggest just experimenting until you find a few that you really like. One thing I like about the ground meat jerky is the texture and consistency. I seem to have trouble with sliced meats being too tough.

I have a ten tray dehydrator, and have dried a wide variety of fruits, veggies, and jerkies. I even did a watermelon once! Cut off the rind, sliced about 1 inch thick. This 20 lb. or so melon yielded about 1/4 of a sandwich bag of dried fruit! Tasty, but was gone in about 2 minutes. Super sweet! My favorites are home made raisins, apples, and pineapple. The apples I slice about 1/4 inch thick, then dip them into a bowl full of lemonade concentrate, then place on the dehydrator. The lemonade keeps the apples from oxidizing, and makes them very tart with the sweetness of the apple.

I'll stop now........

 

woogs
Try www.alljerky.com

 

they sell different flavors hickory, inferno, cajun, and bunch of other ones. i cant remember the brand they sell it at the grocery stores here and at scheels. i like cajun the best mesquite is really salty inferno very very spicy if anyone uses this try a small portion first half of the called recipe and i can only eat 2 slices and have to be done. i like to slice the meat 1/8" thick with a meat slicer. sprinkle the bottom of a plastic container put a layer of meat down sprinkle on top of that another layer of meat, ect... cover it and put in fridge for 24 hours then dehydrate.

i like this alot better then ground up stuff

 

4 lbs of meat (ground^)
2 tbs of Soy
2 tbs of ketchup
1 tsp ground pepper*
1 tbs salt”
1/8 tsp Worcestershire*
1/8 tsp cyan pepper *
¼ cup water

Mix in a shaker.
Knead well into meat.
Pat meat into 1/8 inch thick strips or pads.
Dry for 8-10 hours at 145 deg.
It must have a good slow moving air flow to dry properly.

* May be altered for taste.

“ Never decrease this amount. Salt is vital to preserve the meat.

^ Meat strips (not ground) may be used, but the meat need to marinade for 12 hours before drying.