Jump to content
Nugget Shooter Forums

Recommended Posts

Anyone have the world best beef jerky recipe to share?

Share this post


Link to post
Share on other sites

Don't use a Recipe.  LOL   Don't think I've ever made it more then twice the same way.  I just use the Prerequisites like Salt, Pepper, REAL Soy Sauce or  Teriyaki sauce some times. 

This was a good one  :

Blanch 1/2" slices of bottom round.

Marinate in strait Soy Sauce with a splash of White Vinegar (Keeps the Cooties Away)  a few hours.

Rub down with 1/2 salt and 1/4 White Pepper  or Black Pepper  and 1/4 Garlic Powder.  .

Some times I use a cheapo dehydrator but this time of year I just place it between two window screens and in the sun.  Flip it over after a few hours. When it shows signs of tearing when bent it's done.

I've stored it in one gal jars with a fresh desiccant pouch  well over a year with no problems. 

 

 

 

  • Like 6

Share this post


Link to post
Share on other sites

I don't know about "World's best" but when I make it, the jerky doesn't last a week around here.

I have three recipes.  The 'original' was swiped from somewhere online, and then modified to my taste.

Regular Flavor:

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
1/2 cup Golden Mountain seasoning sauce (Asian market)
1/4 cup water
1/8 cup honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder/garlic powder mix
1 teaspoon liquid smoke
1/2 teaspoon red pepper flake/ground red pepper mix
2 tablespoons brown sugar
 
Mild Sweet:
 
1 1/2 to 2 pounds flank steak
1/2 cup Worcestershire sauce
1/2 cup Golden Mountain seasoning sauce (Asian market)
1/2 cup water
1/8 cup honey
2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder/garlic powder mix
1 teaspoon liquid smoke
1/4 teaspoon red pepper flake/ground red pepper mix
3 tablespoons brown sugar
 
Pepper:
 
1 1/2 to 2 pounds flank steak
1/2 cup Worcestershire sauce
2/3 cup Golden Mountain seasoning sauce (Asian market)
1/2 cup water
1/8 cup honey
4 teaspoons freshly ground black pepper
2 teaspoons onion powder/garlic powder mix
2 teaspoon liquid smoke
1 teaspoon ground red pepper/pepper flake mix
2 tablespoons brown sugar
 
Slice meat into desired thickness.  Having the meat slightly frozen makes for easier slicing.
Place the meat along with all of the remaining ingredients into a zip top freezer bag.  Mix well.
Place the bag into the refrigerator for 5 hours.
Remove the meat from the 'brine' and use toothpicks to hang on top oven rack.
Sprinkle extra black pepper if desired.
Set oven at lowest temp (170F) and use wooden spoon to prop the door open about an inch.
Cover bottom rack with foil to prevent oil from scorching on lower burner.
Use tooth picks to hang 'jerky' from top rack.
Dry for at least 4 hours at lowest setting and then turn off oven for remainder of drying time,
at least another four hours.  Remove from oven.  Dab with paper towels to remove any accumulated oils.
Let jerky sit out overnight covered with cheesecloth or similar.
Place in container lined with paper towels.
Enjoy!
 
  • Like 4

Share this post


Link to post
Share on other sites

Thanks guys, I am always looking for new ones to try

 

Share this post


Link to post
Share on other sites
3 hours ago, homefire said:

Don't use a Recipe.  LOL...

Yo Homie.. Can definitely understand the need to blanch when cooking by direct sunlight.. :yikes:
Question is: How much time do you roil the strips before shocking..? :89:

Swamp

Share this post


Link to post
Share on other sites

Blanch =  Dip meat in boiling water with tongs for count of three.  ONEEEEEE   TWWWWWOOOOOOO    THRRREEEEEEE.   .  Into the Marinade. Never to be touched by hand until consumed.  From the Marinade into a bag with da goodies .   Shake, Shake, shake   and then shake some more  .   Tongs to the Drying Rack.  That's how I do it. Your not trying to cook it your just killing any Cooties it may have contacted by cutting or handling. 

 

I Haits Cooties.  Botulism  is some Serious Bad Ju Ju.  Had that crap three times in the Military.

  • Like 1

Share this post


Link to post
Share on other sites

What I grew up with

Meat:

Cut beef /venison quartering the grain into 1/8" - 1/4" strips.

Marinade:

1 part Soy Sauce

3/4 part Red Wine (Carlo Rossi Burgundy/Chianti)...

Rosemary, (rosemary should be the dominant one unless you don't like rosemary)

Thyme,

Oregano.

Make enough to cover meat. Let marinade overnight.

Remove from marinade and discard juice.

Leave half the meat plain,

Black Pepper the other half until it's too spicy for the kids, so you get some.

Smoke until dry.

Edited by ShinyCy
  • Like 1

Share this post


Link to post
Share on other sites

Strip your meat up about 1/4". Roll in hot ground red or green chile powder and beat it good with the edge of a plate on both sides.  Marinade in Claude's BBQ sauce a couple hours. Lay out on a cutting board and sprinkle crushed black pepper over it and press into the meat. 

Smoke it. Around here a lot of guys do it in a hole with mesquite wood. Some guys do it in an old refrigerator with an electric skillet and mesquite. I have seen old gas ovens used with mesquite in the broiler pans. The key is the smoke from freshly split mesquite heartwood.

Provecho. 

 

Share this post


Link to post
Share on other sites

flank steak sliced on refrigerator rack, coarse ground pepper and pink salt, set on top of trailer in evening, reading next day.

Share this post


Link to post
Share on other sites

I appreciate the recipes.  I have started to make jerky over the last few weeks, and the first batch of three was the best, although not great, and I have a lot of improvement to go.  <My main ingredients have been a salty Asian soup base, Worcester sauce, and lemons.  The lemons are pretty plentiful around here, and they're also all I have to show for my HOA fees.

I have been cooking at 320° for 20 minutes and then bringing the oven down to 170° for between an hour and a quarter to three hours, until the meat is of jerky texture and not too hard or too soft.  Because of the difference in time to dry the three batches, I am not yet brave enough to cook at 170° from the beginning.  The meat I've been cutting for batch 2 and 3 was a little thinner, and I think that's why it took so short. 

There's an Asian store that sells meat cut to 1/4" width and its about 8" round that I was thinking of using for my next batch.

I know sashimi and sushi with the raw fish is quite popular in the states now, but in Japan there was a few restaurants that sold gyushimi, or raw beef.  Supposed to be delicious.  Not a fan of raw meats and the two recipes that don't require cooking, I probably won't try.

Share this post


Link to post
Share on other sites

Dude , just go buy a 30.00  5 tray food dehydrator....So much easier  I`ve made some great jerky in the past with one. I also had a meat slicer too....Got tired of all the effort though...

Edited by adam
  • Like 2

Share this post


Link to post
Share on other sites

I could give many recipe sources for jerky, bit people seem to want only one, with details.

Google or what ever "Biltong", it is easy and very good. Tastes a little different than what you 

expect. Good protein source And good flavor.

Share this post


Link to post
Share on other sites

Making jerky is very simple at 170 degrees in the oven. You don't need to buy a dehydrator. If you have time, try making it the old fashioned way with smoke & fire. Very primal experience and a lot of fun. 

Most people won't take the time to use the fire method, so I'll share our oven method and a recipe that we like. We've used this method & recipe many times and our family and friends love it. We've also used it with beef, venison, chicken, and salmon. Elk, beef, and venison all dry at the same for us using 170. 

Meat prep

Put your meat of choice in the freezer for about an hour. It will make it much easier to cut into 1/8th to 1/4 inch strips.

Recipe marinade 5lb batch (make enough to cover your meat and vary quantities of ingredients to taste. Experimentation is half the fun.)

  • 2 cups Worcestershire Sauce
  • 1.5 cups balsamic vinaigrette (we prefer homemade)
  • 2 tablespoons of paprika
  • 2 tablespoons of honey
  • 6 tablespoons of black pepper
  • 3 tea spoons of red pepper flakes
  • 2 tablespoons of garlic powder 
  • 2 tablespoons of onion powder

Soak the cut meat strips in the marinade and add enough water to cover the batch. Flat Pyrex type bowl works great. Marinade overnight.

Next day wake up, get coffee or do whatever your morning thing is.

Oven prep

  • Find a BBQ spatula or something to keep the oven door propped open safely for up to 10 hours
  • Clean your oven racks
  • Use tinfoil on the bottom of the oven to prevent drip cleanup
  • Preheat your oven to 170 degrees

Take the strips out of the marinade and if you like spice like I do, add more once you have them on the racks. Sometimes we generously add Tony Chachere's at this stage. 

Let the oven do the work at 170, use the spatula to keep the door propped open. Check the strips every few hours as dry time will vary. Ours are normally done in 8 - 10 hours depending on thickness of cut. You can also make your own potato chips, beet root chips, just about any dried food this way with an oven. We do have a dehydrator but it rarely gets used. Enjoy and have fun, that is what makes life good. 

Elk on the rack

smallbatch.jpg

Tasty elk jerky

doneelkjerky.jpg

Potato Chips (no processed garbage ingredients) 

pchips.jpg

 

 

 

  • Like 1

Share this post


Link to post
Share on other sites
On 7/11/2017 at 12:56 PM, LukeJ said:

I don't know about "World's best" but when I make it, the jerky doesn't last a week around here.

I have three recipes.  The 'original' was swiped from somewhere online, and then modified to my taste.

Regular Flavor:

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
1/2 cup Golden Mountain seasoning sauce (Asian market)
1/4 cup water
1/8 cup honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder/garlic powder mix
1 teaspoon liquid smoke
1/2 teaspoon red pepper flake/ground red pepper mix
2 tablespoons brown sugar
 
Mild Sweet:
 
1 1/2 to 2 pounds flank steak
1/2 cup Worcestershire sauce
1/2 cup Golden Mountain seasoning sauce (Asian market)
1/2 cup water
1/8 cup honey
2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder/garlic powder mix
1 teaspoon liquid smoke
1/4 teaspoon red pepper flake/ground red pepper mix
3 tablespoons brown sugar
 
Pepper:
 
1 1/2 to 2 pounds flank steak
1/2 cup Worcestershire sauce
2/3 cup Golden Mountain seasoning sauce (Asian market)
1/2 cup water
1/8 cup honey
4 teaspoons freshly ground black pepper
2 teaspoons onion powder/garlic powder mix
2 teaspoon liquid smoke
1 teaspoon ground red pepper/pepper flake mix
2 tablespoons brown sugar
 
Slice meat into desired thickness.  Having the meat slightly frozen makes for easier slicing.
Place the meat along with all of the remaining ingredients into a zip top freezer bag.  Mix well.
Place the bag into the refrigerator for 5 hours.
Remove the meat from the 'brine' and use toothpicks to hang on top oven rack.
Sprinkle extra black pepper if desired.
Set oven at lowest temp (170F) and use wooden spoon to prop the door open about an inch.
Cover bottom rack with foil to prevent oil from scorching on lower burner.
Use tooth picks to hang 'jerky' from top rack.
Dry for at least 4 hours at lowest setting and then turn off oven for remainder of drying time,
at least another four hours.  Remove from oven.  Dab with paper towels to remove any accumulated oils.
Let jerky sit out overnight covered with cheesecloth or similar.
Place in container lined with paper towels.
Enjoy!
 

You should patent that recipe. Sounds delicious.

  • Like 1

Share this post


Link to post
Share on other sites

What a bunch of great stuff, thanks everyone and I am going to try several of these recipes 

Share this post


Link to post
Share on other sites
49 minutes ago, Morlock said:

You should patent that recipe. Sounds delicious.

Thanks !!  :)

 

Share this post


Link to post
Share on other sites

Where in the Phoenix West Valley would you get pre-sliced meats for Jerky?  Don't like slicing it, but the nearest butcher is twice as far as it takes me to cut the meat.

So far I've tried Tri-Tip and Pork, and the Pork has come out tastier and a more consistent "jerky Texture"

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.

×