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Old 05-29-2005, 12:52 PM   #11
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Okay you guys are making me hungry for some jerky. I have difficulty finding any that I like because I don't like peppery or sweet jerky. Does the worcestershire make it sweet? When I say I don't care for sweet jerky, I mean even a little sweet turns me off.


Also is it really easy to make the jerky and store it? I have a seal-a-meal, so could always freeze it but if I don't need to freeze it even better.
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Old 05-29-2005, 01:04 PM   #12
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Here's a link for the "jerky" talk we've had recently
My neighbor makes a really good hot teriyaki jerky, but I've yet to make any.
I like ones that are a bit sweet, but with some heat as well.

Every single time I go to Vegas, I stop here for my jerky:
http://alienfreshjerky.com/
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Old 06-06-2005, 11:37 PM   #13
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Quote:
Originally Posted by IcyMist
Okay you guys are making me hungry for some jerky. I have difficulty finding any that I like because I don't like peppery or sweet jerky. Does the worcestershire make it sweet? When I say I don't care for sweet jerky, I mean even a little sweet turns me off.


Also is it really easy to make the jerky and store it? I have a seal-a-meal, so could always freeze it but if I don't need to freeze it even better.
My apologies for not getting back to you earlier IcyMist but health issues prevented it.

Here is a good basic marinade for jerky I got from somewhere on the net and it works really great:

Beef Jerky.

750g flank steak (or any very meaty steak like rump, with no gristle or marbles fat through it.)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 tablespoons "liquid smoke"
1 teaspoon onion powder
1/4 cup worcestershire sauce
1/3 teaspoon garlic powder

Slice beef across the grain into 5mm thick slices. Place in a shallow dish. In a small bowl combine remaining ingredients. Pour over beef, cover and refrigerate overnight.
Pre-heat oven to low (about 85C)
Lay beef strips on a rack set over a baking pan lined with aluminium foil.
Place in oven.
Prop open oven door with a pencil.
Bake until meat is dry and chewy. (Approx 5-8 hours depending on humidity)

I usually turn the meat over at least twice, it helps speed up teh process.

Store in airtight container but chances are you will eat the lot in one day. It makes GREAT hiking and camping food.

You don't need the liquid smoke and you can vary the amounts as you please.

Add chilli powder and cayenne for heat, and less pepper if you so desire, but it does work well. Try paprika (or smoked paprika) instead of ground pepper if you're not a pepper fan.

I do mine on our hooded barby, bit wasteful on gas but with one burner on low, not too bad.

Give it a go, you will enjoy the experimentation.

Trust me............
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Old 06-06-2005, 11:43 PM   #14
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Silly me.

According to all I've read, if your jerky is properly dehydrated, then freezing isn't necessary but keep in an air tight container in the fridge just to be on the safe side.

Here's another gleaned recipe that works really well:



JERKEY MARINADE FOR 7-8# OF SLICED MEAT
--------------------------------------------------------------------------------

Ingredients:
1 tablespoon tenderquick
1 teaspoon pepper
2 teaspoon chili Powder
1 tablespoon garlic powder
1 tablespoon onion powder
1-2 teaspoon Cayenne Pepper
4 tablespoon Colgin's NATURAL LIQUID SMOKE
1 tablespoon Kosher Salt
1 tablespoon brown sugar
1/2 cup Molasses
1/2 cup Colgin's Worcestershire sauce
1/2 cup Teriyaki or Soy sauce

Instructions:
Slice "partly frozen" meat 1/8"-1/4" thick. Mix all the ingredients, dip the meat in it and lay in a glass or plastic dish. Cover meat with remaining marinade; OR put meat & marinade in a Zip-Loc Freezer Bag, & put in a container. Marinate in the refrigerator overnite or longer, turning to make sure all the meat Stays "wet". Dry until it bends a little before it breaks. This will fill 6 trays in a dehydrater.

I used Soy sauce and lake salt, Kosher salt isn't available here in my town. And you don't need to use the liquid smoke. Don't worry about the molasses either, although use on your second batch to taste the difference.
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Old 06-07-2005, 02:53 AM   #15
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Quote:
Originally Posted by IcyMist
Okay you guys are making me hungry for some jerky. I have difficulty finding any that I like because I don't like peppery or sweet jerky. Does the worcestershire make it sweet? When I say I don't care for sweet jerky, I mean even a little sweet turns me off.


Also is it really easy to make the jerky and store it? I have a seal-a-meal, so could always freeze it but if I don't need to freeze it even better.
the worcestershire doesn't make it sweet, it just gives it a really good flavor. you can use that or soy sauce and/ or teriyaki, or combine them all. i combine them. if you like really salty jerky, i recommend adding plenty of soy.
and yes, jerky's really easy to make. it takes awhile, since you have to marinate it for so long and then dry it out, but it's really easy. storage is just as simple. i just use a freezer bag and store it on the counter.
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Old 06-07-2005, 04:25 PM   #16
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This is the maridade that I use every time I make my beef jerkey. Everyone likes it so much they won't let me try other ones:) I usually use brisket and top round.

5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand
*You may substitute the beef brisket with your choice of meat*
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand
2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand
5 oz. bottle Liquid Smoke - Any brand any type
2 - 4 oz. Dark Corn Syrup - Any brand
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