I need a good jerky recipe. I searched the site, but what I found took so long to load I gave up and decided to start a topic. I have done jerky before (used the dehydrator) and want to get into it again, but the old memory isn't serving its purpose. Thanks in advance.
I usually just use a 50/50 marinade of soy sauce and worcestershire sauce for mild and add red pepper flakes for spicy. Let it soak overnight and then hang in the oven for 8 hours at the lowest setting.
I have made a bunck of jerky. How spicy and hot do you like it? I have used strips of meats and ground meats extruded from a jerky shooter. The ground stuff is surprisingly good and avoids the mandatory flossing afterwards, but I can understand if you are reluctant. It kinda doesn't seem right if you are used to buying jerky that hangs from a cotton string at a convenience stor in East Podunk.
The wife and I like it spicy (the jerky, that is). I guess the quickest way would be the oven, but I've always used the dehydrator. The main thing I can't remember is what marinade I came up with, lol. Just curious as to what marinades you would concoct and time in the dehydrator.
worcestershire 45% soy 40% liquid smoke 5% tobasco 10% have butcher cut roast into 1/4 inch thick pieces. pound down with meat hammer (on bumpy side) and soak overnight.
^^^^That's more like what I remember I did for the marinade. Anyway, gonna give it the ol' college try and see what happens. Thanks again.
my wife is pregnant and in one of her odd cravings, wanted some beef jerky. So, I went back to this thread and concocted a marinade to try to use with some of your suggestions. Other than me leaving the beef in the oven a bit too long, it turned out great. I used a top round / London broil cut. Is there a better cut of meat to use next time?
