Just took 1.5 pounds of jerky outa the oven - Dogs are drooling

[PurpleChicken]

Last night I took a 3 pound beef roast I bought on sale
for $2.25 per lb, sliced it into strips, and marinated it in teriyaki
sauce, soy sauce, and some jerky seasoning.

I use one of my vacuum pack containers to marinate in since
by applying a vacuum it sucks the flavor deep into the meat.

I did not use any curing agent since I wanted to keep the salt
content down and am willing to refrigerate the finished jerky,
not that it will last long enough to go bad.

Cooked it on my jerky racks in my oven on 215 for 2 hours. I'm
out of wood chips for my smoker or would have used that.

3 pounds of beef ends up being just over a pound of jerky. Yummm.
This batch came out great.

Sorry, too lazy for pics. Maybe next time.

 

[saddina]

Honey you forgot the last step....

- Mail half to saddi for quality control.

It's ok sugar, the post office doesn't open till tomorrow anyways.

 

[redhen]

And the OTHER half to ME!

 

[PurpleChicken]

Honey you forgot the last step....

- Mail half to saddi for quality control.

It's ok sugar, the post office doesn't open till tomorrow anyways.

Next time I make some I'll send you a care package. I suppose
if I vacuum seal some it would make it out there ok. The curing
stuff is so high in nitrates and sodium that I hate to use it.


The next adventure is going to be making chicken jerky. My chest
freezer is FULL of chicken, plus a few turkeys and ducks too. Me
and Jake can only eat so much.

 

[PurpleChicken]

Quote:
Meet me in South Windsor Tuesday morning. Oh heck, sorry. Off
Tuesday. It'll be gone by morning.

 

[redhen]

Quote:
Meet me in South Windsor Tuesday morning. Oh heck, sorry. Off
Tuesday. It'll be gone by morning.

 

[saddina]

Sweet of you to offer, but I was teasing. You reminded me I bought a hunk of beef last month and tossed it in the freezer, for jerky making. I've had ostrich jerky and liked it.

 

[giasmom]

All my chicken jerky always comes out crumbley & dry. So if yours turns out well, I will be asking for the recipe !

 

[PurpleChicken]

Quote:
Do you grind the meat or do you cut strips?

The fat content of chicken is low and that may be why I've never
even seen chicken jerky.

 

[giasmom]

I've tried it both ways. Always like the strips more. I have 3 dehydrators and am always trying differant things & ways. Just can't seem to get the chicken jerky down. It is always dry & brittle !