I was on the USO site and they said that beef jerky was something they never could get enough of. I am not sure if it was on this site or the USO but someone sent over some home made beef jerky and it was enjoyed by those in the service. I have been drying food for years but never did jerky, anyone have a good recipe?
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Paige,
I will have to give both recipes a try. My wife doesn't care much for Teriyaki jerky but I do. Nice thing is that I will have a whole batch to myself. Not that I am complaining about the fact of having a batch to myself any at all. I have been playing with the recipe that I gave Tony the link to on food network. I made a few batches of the way that it is and am now in the process of changing it up to taste and preference. only thing is I am not to good at writing down a recipe for anything that I cook I just add this and that till I get something that I either like or let the dog have( only a couple times has he not eaten things). So when I get to a comfortable place on how I like it I will have to write down what I have so that I can share it with everyone.
Thanks. I will be making some this weekend. I will let you know how it turns out. I will try both recipes as not everyone like teriaki sauce. I can get Mr. Yoshida Teriyaki Marinade at our grocery store. My wife likes that brand.
Here is a couple of recipes I am currently using that I can share with you. I have been working on creating a sweet & spicey peppered flavor recipe. But, I've only prepared one batch thus far and feel it still needs some tweaking done to it. When I'm done experimenting with that recipe, I will share it with you. Hopefully soon!
Directions:
1. Slice beef into strips approximately 1/8 inch thick. Place in a large bowl with cover and set aside.
2. In a small bowl, mix all liquid and dry ingredients together and stir until completely dissolved.
3. Pour the marinade over the beef strips and mix until all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
4. Place the marinated beef strips on the trays of the dehydrator and dry at the highest setting (155 ° F) until the meat reaches your desired dryness. The estimated drying time is 3-4 hours.
Notes:
Place the meat in the freezer for 30-45 minutes before cutting. Slightly frozen meat will be easier to cut into thin, consistant slices. Using a meat slicer or electric knife can also be helpful and time saving.
After the first 2 hours of drying, check the meat often and remove any pieces that are done. Some pieces will reach the desired dryness before other pieces depending on their thickness and position/tray level on the dehydrator.
Storage:
After drying is complete, store the jerky strips in an airtight container or resealable bags. If you are planning to mail the jerky, proper packaging is very important for perserving the freshness until it reaches its destination. I recommend you use a "Seal-A-Meal" or "Food Saver" and the storage bags for these products.
Teriyaki Beef Jerky:
This jerky flavor is a favorite of the Sailors and Troops and the most requested one. The credit for this good recipe goes to "Mr. Yoshida".
Mr. Yoshida's Original Sweet Teriyaki Marinade is available at your local grocery store. The 17 fl. oz. size bottle will make 2 batches of delicious jerky.
Directions:
1. Follow the recipe above to prepare the beef using 2 pounds of London Broil.
2. Pour the teriyaki marinade generously over the meat mixing well until all the pieces are coated. Cover and marinate in the refrigerator for 6-8 hours.
3. Follow the recipe above for drying temperature and time.
Here is a link to Paige's page.... she makes it all the time to send to the troops so send her a message and invloved with the jerky for the troops project!!
hey Tony here is a recipes that I have tried (without the filters and fans) and it works pretty good in the dehydrator. Give it a try and tell me what you think, it's nothing special buta good starter recipe. I have moved on and added different things here and there to my tastes to find out what works and what doesn't. but like I said it's a good starting point. http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/in...
Replies
I will have to give both recipes a try. My wife doesn't care much for Teriyaki jerky but I do. Nice thing is that I will have a whole batch to myself. Not that I am complaining about the fact of having a batch to myself any at all. I have been playing with the recipe that I gave Tony the link to on food network. I made a few batches of the way that it is and am now in the process of changing it up to taste and preference. only thing is I am not to good at writing down a recipe for anything that I cook I just add this and that till I get something that I either like or let the dog have( only a couple times has he not eaten things). So when I get to a comfortable place on how I like it I will have to write down what I have so that I can share it with everyone.
Thanks. I will be making some this weekend. I will let you know how it turns out. I will try both recipes as not everyone like teriaki sauce. I can get Mr. Yoshida Teriyaki Marinade at our grocery store. My wife likes that brand.
Tony
Original Beef Jerky
Ingredients:
2 Pounds Beef (London Broil)
1/3 Cup Soy Sauce
3 Tablespoons Worcestershire Sauce
3 Tablespoons Liquid Smoke
3 Tablespoons Brown Sugar
1 Teaspoon Salt
1 1/2 Teaspoons Ground Black Pepper
1 1/2 Teaspoons Meat Tenderizer (Seasoned)
1 1/2 Teaspoons Garlic Powder
1 1/2 Teaspoons Onion Powder
1 1/2 Teaspoons Paprika
Directions:
1. Slice beef into strips approximately 1/8 inch thick. Place in a large bowl with cover and set aside.
2. In a small bowl, mix all liquid and dry ingredients together and stir until completely dissolved.
3. Pour the marinade over the beef strips and mix until all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
4. Place the marinated beef strips on the trays of the dehydrator and dry at the highest setting (155 ° F) until the meat reaches your desired dryness. The estimated drying time is 3-4 hours.
Notes:
Place the meat in the freezer for 30-45 minutes before cutting. Slightly frozen meat will be easier to cut into thin, consistant slices. Using a meat slicer or electric knife can also be helpful and time saving.
After the first 2 hours of drying, check the meat often and remove any pieces that are done. Some pieces will reach the desired dryness before other pieces depending on their thickness and position/tray level on the dehydrator.
Storage:
After drying is complete, store the jerky strips in an airtight container or resealable bags. If you are planning to mail the jerky, proper packaging is very important for perserving the freshness until it reaches its destination. I recommend you use a "Seal-A-Meal" or "Food Saver" and the storage bags for these products.
Teriyaki Beef Jerky:
This jerky flavor is a favorite of the Sailors and Troops and the most requested one. The credit for this good recipe goes to "Mr. Yoshida".
Mr. Yoshida's Original Sweet Teriyaki Marinade is available at your local grocery store. The 17 fl. oz. size bottle will make 2 batches of delicious jerky.
Directions:
1. Follow the recipe above to prepare the beef using 2 pounds of London Broil.
2. Pour the teriyaki marinade generously over the meat mixing well until all the pieces are coated. Cover and marinate in the refrigerator for 6-8 hours.
3. Follow the recipe above for drying temperature and time.
http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/in...