Beef Jerky recipes?

Discussion in 'Camping, Hiking, Cooking' started by Dipnet, Dec 8, 2013.

  1. So I usually make a batch of jerky this time of year and sometimes ship it out as an additional Christmas gift to close relatives. I have my several tried-and-true recipes and typically use cut-by-the-butcher strips of London broil or even flank steak.

    Anyone have their own well-loved recipes they'd be willing to share?

    Thanks and a very Merry Christmas to all!! :)
  2. I've played with it a few times, but I bought a teriyaki mix from Sportsmans Warehouse, but I did add some whiskey to the mix and/or some cabernet wine. I'm due to make some again soon. It's been awhile. Fred Meyer will slice the meat for you there.
  3. Thanks, Larry!

    I've got 5 lbs. of London Broil going right now in the dehydrator. That probably means I'll be up until late at night rotating the trays!

    This is the recipe I'm working with currently:

    1 lb. London Broil (adjust quantities accordingly)

    1 Tbsp. Brown Sugar
    1 1/2 tsp. sea salt
    1 tsp. onion powder
    1/2 tsp. garlic powder
    1/4 tsp. black pepper
    2/3 cup teriyaki sauce
    1/2 cup no pulp orange juice
    1/4 cup water
    1 Tbsp. honey
    1 tsp. soy sauce
    1 tsp. liquid smoke
    Just for giggles I added some drips of Tabasco

    Marinate in the refrigerator for 24 hours, pat dry and then place in the dehydrator.

    I used this recipe last Christmas and it was well received (minus the Tabasco).

    I have a couple more recipes that are a bit more "spicy" but, although I like 'em, the wife and other relatives prefer their jerky a bit milder.

    I like the idea of adding some whiskey (although I'd probably have to finish the bottle and then the other half would have some words to say to me when she got home from work! ;)) .

    I had the meat sliced at our local Albertson's. Last year when I asked for it sliced for jerky much of it was nearly paper thin and it dried very quickly.

    This year I asked the butcher to do it thicker. The slices are pretty substantial so I think it'll need to spend more time in the dehydrator.
  4. I skip the liquid smoke. I also put it in the oven for 30 minutes on low heat to remove more moisture after I pat it dry before placing in my Cabelas dehydrator. I've also done it on my pellet grill. I soak it in a small pickling crock that fits in my fridge.

    1 Tbs Liquid Smoke (optional; I prefer it without)
    1 – 2 Tsp pepper
    1 Tsp garlic powder
    2 Tsp onion powder
    ¼ Tsp cayenne pepper
    ½ Cup Worchester sauce
    ½ Cup soy sauce
    Soak jerky overnight.
  5. Jim, your recipe looks much like one I've used successfully in the past. This batch I think I overdid because the strips were so thick. Plus it came out very mild and I like my jerky with a stronger flavor.

    Oh well, live and learn and maybe the next batch I'll go back to my old tried-and-true method!
  6. Thanks for the recipe and ideas. A couple of questions that come to mind.

    Is London Broil the cut I should seek out? Is this because it is lean?
    Does the slice direction make any difference?
    Would my propane smoker be to hot or is it best to use my dehydrater

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