Whats The Best Recipe for making Beef Jerky - Either using a Smoker Or Oven

[IanJones]

well i have spent most of today creating a nice little wooden Electric assisted Smoker House
for the garden to Smoke beef, fish, bacon, Sausage and eggs..if i can

not had time to take pics yet but ill edit this thread and post them.

its a little rough looking as its made from old pallets and a piece of old board for the door,
but its been going for the past 4 1/2 hrs and my 1st little batch of jerky is nearly ready to come out!!

it looks amazing!! photos will be posted tomorrow as its still smoking at the moment..


Does anyone else make jerky or is this a really silly question as 99% of you are form the USA
I'm a sucker for dry meat in the UK & there is hardly anywhere to buy it over here.

if you can its super expensive...

works out in US dollar, $6-$8 per 45g !! in the 2 stores i have found it...


does anyone have a unique recipe for original Texas Jerky? or is jerky in the US the same no mater where in America your from?

or does it have a distinct difference depending where your from?

have about 1kg of Steak to do tomorrow so ideas would be a god send !

Ian x

 

[Keltara]

Oh boy! I'm going to keep an eye on this post. I want to know how to make it too. But I would need an oven recipe.

 

[IanJones]

Oh boy! I'm going to keep an eye on this post. I want to know how to make it too. But I would need an oven recipe.

i have a oven recipe to get you stared if you like?

You do not need a dehydrator to make this flavorful beef jerky at home.

Make it in the oven. However, you may certainly use this marinade on beef used in a dehydrator.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Ingredients:

• 1 pound boneless top round steak or London broil, trimmed of fat

(all fat must be removed as it will make it rancid when curing, as fat will not cure)

• 1/4 cup liquid smoke
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper, or to taste

Preparation:

Wrap beef in plastic wrap and freeze 30 to 60 minutes until firm, but not rock hard. (This makes it easier to slice evenly.)
Using a sharp knife, slice the beef across the grain into thin strips about 1/4-inch thick.

Place liquid smoke, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a large zip-top freezer bag. Seal and squish to combine. Place beef strips in the marinade, re-seal, and toss to coat. Open bag, squeeze out all the air, seal, and refrigerate for 12 hours or overnight.

Preheat oven to 250 F.

Drain meat strips from marinade and pat dry with paper towels. Place a baking rack inside a jellyroll pan.
Arrange beef strips on the rack in a single layer with room in between for air circulation.
Bake for about 4 hours, until dry to the touch. Remove from oven and let air-dry in a cool dry place for another 24 hours.

Store in a covered container or ziptop bag.

Yield: about 3/4 pound beef jerky

 

[Keltara]

Sound delicious! Thank you very much Ian.

 

[IanJones]

Just taken my very 1st batch of jerky out of my home made smoker! Wow it's spicy and smokey not like the shop bought stuff but might be the recipe I made today..? Think the wood I used needs changing too..

i have noticed that the thinner the slices of beef you can get it tastes and drys better..

my recipe i made today:

dont forget im in the uk and only know the name of things that we have over here

i used Sirloin steak for the beef..

My Marinade:

1 teaspoon brown sugar
1 teaspoon chill powder
1 teaspoon of chille flakes and seeds
1/2 teaspoon sweet paprika
1/2 teaspoon cumin powder
1/2 teaspoon ginger
1/2 teaspoon garlic powder
half bottle of HP brown sauce
10 fl oz malt vinegar
1 teaspoon ground black pepper corns
1 teaspoon of salt

and a sprinkle of salt and pepper once patted dry and on the rack..