Beef Jerky recipe thread.

[TatonkaII]

I'm looking for a new jerky recipe so post them up!

My go to:

~2 lb top sirloin/london broil and sliced thin

1 cup soy
1/2 cup worcestershire sauce
1 tbs brown sugar
2 tbs fresh ground pepper
1 tbs garlic
1 t onion powder
1 t red pepper flakes

I combine all ingredients in a food processor and blend it well. Then pour it over the meat in a gallon zip loc bag and let marinate 24-48 hrs making sure to mix everything a couple times a day.

I then preheat my smoker to 180* F and smoke the meat for approximately 2 hours. You can add a smoke tube for more smoke flavor it you prefer.

I then transfer the beef to a dehydrator and dehydrate till its done to my liking. I prefer is pretty dry, so that's another 2-3 hrs.

 

[Santa]

We use soy vey veri, veri teriyaki as a base add some extra soy sauce and then add to it.

We each have things we like. I usually do ginger, garlic and crushed red pepper. If you like it extra spicy put more red pepper on it as its dehydrating.

 

[Island rules]

I ussualy use venison that I ran through my jerky slicer attachment on my grinder then I do a coarse sea salt and brown sugar brine for 3to7 days. Then rinse that of. I make several different hot pepper pastes to taste ... skys the limit. While I make the pastes that ussualy have garlic and some kind of fruit in them I throw the rinsed and patted dry slices in my barrel smoker with alder wood for 30 to 45 minutes depending on temp.. ussualy around 170 to 200f then I remove the meat place in bowl. Stir in a generous amount of pepper paste add some steak spice and finish it in the oven or dehydrator... I ussualy make 30 to 40 lbs at a time but all kinds of levels of heat. Orange zest and rosemary works well on less spicier batches where as pepper flakes and steak spice go on my xxx batches

 

[Rttoys]

this is one of the few things I cheat on a bit. Usually I make my own seasoning and such, but I have had great luck with this pepper and garlic seasoning with cure and marinade in teriyaki sauce. I do some marinaded and some not. I use deer blackstrap sliced thin and put it in the “keep warm box” on my smoker for about 4 hours.

 

[smurfblue40]

Going to follow this for sure

I’ve been wanting to give jerky a try for a while. Mrs is very particular when it comes to jerky, I’d love to find a recipe that would blow her mind

 

[Lil'John]

Watching this also.

I haven't had a great mix yet :( But I do go a bit "heavy" on minced garlic. My base is usually teriyaki or soy sauce.

I prefer a drier jerky but not tree bark dry

 

[Willc]

Pound your meat paper thin.
salt and pepper
Dehydrater Done