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Old 08-19-2013, 10:54 AM   #31
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One thing I like about the whole process is that there it is very forgiving. You will always get an edible result, as long as you go with the usual type recipes and procedures. You can later tweak things such as marinade flavorings, thickness of beef, and dehydrator times to get the results you prefer.
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Old 08-19-2013, 12:06 PM   #32
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I make jerky every year, just not with beef. I do wild game, deer, elk, buffalo(my fav) and have even made some with mountain lion and mountain goat! I don't like it too dry, so pink salt is added to my recipes. I have done it in the oven, dehydrator have even dried some in my old cabin. A small room with a potbelly stove blocked off with Styrofoam, wire strung along the ceiling and meat hung off paper clips.
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Old 08-25-2013, 07:38 PM   #33
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Well, I didn't like my jerky. I thought I had done something wrong. But my daughter and her husband came over today and they went wild over it. She couldn't believe I made it. I told her it didn't seem right to me but she said fresh jerky is totally different from the package stuff they sell in the store. They go to a store where they make fresh sausage etc, and she said they sell their jerky for $25.00 per lb. So now she wants me to make it and sell it. LOL Not going to happen. So now that I know that it's right, I'm looking forward to doing it again. Eye of Round next time instead of London Broil.

Thank you to everyone who gave me the information.
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Old 08-25-2013, 07:41 PM   #34
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Originally Posted by salt and pepper View Post
I make jerky every year, just not with beef. I do wild game, deer, elk, buffalo(my fav) and have even made some with mountain lion and mountain goat! I don't like it too dry, so pink salt is added to my recipes. I have done it in the oven, dehydrator have even dried some in my old cabin. A small room with a potbelly stove blocked off with Styrofoam, wire strung along the ceiling and meat hung off paper clips.

I just saw a recipe online from Alton Brown from Food Network. His instructions were to place the jerky on air conditioner filters and fasten the filters to a box fan with bungee cord. What the???????????
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Old 08-26-2013, 04:55 PM   #35
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So you need a dehydrator to make this ? What's an eye of round ?
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Old 08-26-2013, 04:58 PM   #36
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So you need a dehydrator to make this ? What's an eye of round ?

No, you can make it in the oven, set on a very low heat. An eye of round is a type of roast that is very lean, which is needed to make jerky.
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Old 09-04-2013, 04:43 PM   #37
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I was watching Diners Drive Ins and Dives and I saw someone make Beef Jerky using just a dry rub instead of a wet marinate. Who has heard of that before?
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Old 09-04-2013, 04:50 PM   #38
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I have made jerky with a dry rub, but I prefer the wet marinade, if I use one. Occasionally, I just dry the meat in a smoker, no salt, no added flavors. I haven't done that it a long time.
Down the road from here, there is a Latino family. Last fall, they had strips of dried meat hanging from their clothesline. As I have been by the house many times since, they all seem to be well and healthy. I just wouldn't trust it given the humidity in these parts.
I have heard of folks drying meat on twine strung in the inside of their vehicle.
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Old 09-08-2013, 07:55 AM   #39
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I have made jerky with a dry rub, but I prefer the wet marinade, if I use one. Occasionally, I just dry the meat in a smoker, no salt, no added flavors. I haven't done that it a long time.
Down the road from here, there is a Latino family. Last fall, they had strips of dried meat hanging from their clothesline. As I have been by the house many times since, they all seem to be well and healthy. I just wouldn't trust it given the humidity in these parts.
I have heard of folks drying meat on twine strung in the inside of their vehicle.

I think the reason I want to try the dry rub is that after making my first batch of jerky I realized not only do I not like Worstershire sauce, but I don't like soy sauce either. I eat a few splashes of it on Chinese food, but I don't like it enough to have a strong flavor of it. I thought something was wrong with my jerky but my family said it was excellent.

I didn't know you could dry it without any flavoring at all. The dry rub I saw calls for a lot of brown sugar and with my diabetes, I really shouldn't be having that. Maybe I will just try a bit of commercial bar-b-que dry rub. I could always do the wet marinate for my family but keep some out to do a dry rub for me.
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