Lilanne
Assistant Cook
I need a good homemade or partially homemade beef jerky seasoning. Mine has turned out bland lately. Note DH can't take hot sauce lately but wants jerky to stave off the hungries.
Beef jerky seasoning
- Thread starter Lilanne
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http://www.discusscooking.com/forums/f48/my-favorite-beef-jerky-14588.html?highlight=beef+jerky
Luv's garlicky beef jerky 8 very thin sirloin steaks, about 1/8"-1'4" each
1 bottle worcestershire sauce
1/4 c. soy sauce
2 tbsp. teriyaki sauce
2 tbsp. A-1
5 cloves smashed garlic
few dashes Frank's red hot or tabasco
onion powder
garlic powder
black pepper
-
partially freeze meat. peel steaks apart and slice into 1" wide strips. cut all visable fat away. (i slice with the grain for a chewier jerky but against the grain for a more tender jerky. it's up to you.) whisk together remaining ingredients in large bowl. add sliced meat and marinate in fridge for up to 24 hours.
pat meat dry with paper towels and sprinkle with coarsley ground pepper and a little garlic powder. lay on baking sheets or drape each pc. over the bars on the oven rack. set oven to lowest temperature, about 200 degrees. prop open a few inches using metal spoon handle. dry till you can bend it without it breaking, several hours.
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Luv's garlicky beef jerky 8 very thin sirloin steaks, about 1/8"-1'4" each
1 bottle worcestershire sauce
1/4 c. soy sauce
2 tbsp. teriyaki sauce
2 tbsp. A-1
5 cloves smashed garlic
few dashes Frank's red hot or tabasco
onion powder
garlic powder
black pepper
-
partially freeze meat. peel steaks apart and slice into 1" wide strips. cut all visable fat away. (i slice with the grain for a chewier jerky but against the grain for a more tender jerky. it's up to you.) whisk together remaining ingredients in large bowl. add sliced meat and marinate in fridge for up to 24 hours.
pat meat dry with paper towels and sprinkle with coarsley ground pepper and a little garlic powder. lay on baking sheets or drape each pc. over the bars on the oven rack. set oven to lowest temperature, about 200 degrees. prop open a few inches using metal spoon handle. dry till you can bend it without it breaking, several hours.
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Lilanne
Assistant Cook
Jerky recipe
Thanks for the recipe. It looks like what I've been looking for. I'll let you know how it turns out.
Thanks for the recipe. It looks like what I've been looking for. I'll let you know how it turns out.
I got this recipe a few years ago when I was living in Golden, CO, from a friend who was the head chef at a hotel-casino in Blackhawk.
Quick & Easy Marinade for Beef or Buffalo Jerky
2-3 pound very lean boneless beef or buffalo roast (about 2 inches think)
1/2 cup Soy Sauce
3 Tablespoons Fabulosa Quick Fajitas Marinade (see note below)
1-2 Tablespoons Black Pepper (finely ground)
1 Teaspoon Cayenne Pepper (optional)
NOTE: If you can't find Fabulosa Fajitas Marinade you can substitute:
2 Tablespoons Liquid Smoke
2 Tablespoons Lime Juice
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
For the meat:
1) Use a lower grade of beef such as Select if you can get it - it has less intramuscular fat (marbling) than Choice or Prime. And, it's cheaper.
2) Cut the meat 1/8-inch thick on the bias (at a 45-degree angle). This will make cheaper grade beef easier to chew and it will also make the slices 41% wider than if just cut in slices with the grain. For example, 1-inch thich meat would be 1.41-inches wide, 2-inch think meat would be 2.82-inches wide, etc.).
Marinade Time: If you're using the Fabulosa Fajitas Marinade - just 2-3 hours, if using the liquid smoke and lime juice - 3-4 hours.
Oven Temp: Go with the lowest setting on your oven - usually labeled "Warm". This should be around 150º F - and leave the door cracked open about 1 inch at the top. If your lowest setting is 200º F - adjust the door so that it is open at least 2-3 inches. The ideal temperature in the oven will be 98-120º F. I just use the handle of a wooden spoon as a wedge to do this.
There are all kinds of good jerky marinades - I just thaught I would throw this out there since it is good and a little different from the predominantly soy-worcestershire recipes.
Quick & Easy Marinade for Beef or Buffalo Jerky
2-3 pound very lean boneless beef or buffalo roast (about 2 inches think)
1/2 cup Soy Sauce
3 Tablespoons Fabulosa Quick Fajitas Marinade (see note below)
1-2 Tablespoons Black Pepper (finely ground)
1 Teaspoon Cayenne Pepper (optional)
NOTE: If you can't find Fabulosa Fajitas Marinade you can substitute:
2 Tablespoons Liquid Smoke
2 Tablespoons Lime Juice
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
For the meat:
1) Use a lower grade of beef such as Select if you can get it - it has less intramuscular fat (marbling) than Choice or Prime. And, it's cheaper.
2) Cut the meat 1/8-inch thick on the bias (at a 45-degree angle). This will make cheaper grade beef easier to chew and it will also make the slices 41% wider than if just cut in slices with the grain. For example, 1-inch thich meat would be 1.41-inches wide, 2-inch think meat would be 2.82-inches wide, etc.).
Marinade Time: If you're using the Fabulosa Fajitas Marinade - just 2-3 hours, if using the liquid smoke and lime juice - 3-4 hours.
Oven Temp: Go with the lowest setting on your oven - usually labeled "Warm". This should be around 150º F - and leave the door cracked open about 1 inch at the top. If your lowest setting is 200º F - adjust the door so that it is open at least 2-3 inches. The ideal temperature in the oven will be 98-120º F. I just use the handle of a wooden spoon as a wedge to do this.
There are all kinds of good jerky marinades - I just thaught I would throw this out there since it is good and a little different from the predominantly soy-worcestershire recipes.
ronjohn55
Head Chef
- Joined
- Jul 7, 2004
- Messages
- 2,080
Michael,
How would you adjust that recipe for use in a smoker?
I'm about due for another batch of jerky, and I'm looking for new recipes to try.
John
How would you adjust that recipe for use in a smoker?
I'm about due for another batch of jerky, and I'm looking for new recipes to try.
John
Well, don't know for sure John - but I would stay away from bottled fajita marinades (they contain liquid smoke) and any marinade recipe that included liquid smoke! Don't want too much, or too many, smokey flavors competing with each other.
I have never tried this using a smoker to dry the meat - but I might try something like:
1/2 Cup soy sauce
2 Tablespoons teriyaki sauce or dark brown sugar
2 Tablespoons Worcestershire sauce
2-3 Tablespoons lime juice
1-2 Tablespoons Black Pepper (finely ground)
1 teaspoon Cayenne Pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
That's just a starting point. I would mix it up - give it a taste - and make adjustments to taste.
I have never tried this using a smoker to dry the meat - but I might try something like:
1/2 Cup soy sauce
2 Tablespoons teriyaki sauce or dark brown sugar
2 Tablespoons Worcestershire sauce
2-3 Tablespoons lime juice
1-2 Tablespoons Black Pepper (finely ground)
1 teaspoon Cayenne Pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
That's just a starting point. I would mix it up - give it a taste - and make adjustments to taste.
Last edited:
BigDog
Head Chef
I've not tried either of the following, but I've tried other Emeril recipes, and loved them.
HOMEMADE BEEF JERKY
BEEF JERKY
HOMEMADE BEEF JERKY
BEEF JERKY
Last edited by a moderator:
abjcooking
Head Chef
This is my favorite beef jerkey marinade
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
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
jvpele
Assistant Cook
- Joined
- Mar 28, 2006
- Messages
- 15
3 lbs very lean beef or venison
1 (10 ounce) bottle soy sauce
1 (10 ounce) bottle worcestershire sauce
1 cap liquid smoke
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons of morton hot salt
2 tablespoons fresh ground black pepper (depending on taste)
1 shot Southern Comfort or Jack Daniel's or whatever.
Place meat in a container you can seal, mix ingredients, pour over meat. Let soak 6 to 8 hours
Cut back on the Hot Salt & Black Pepper if you don't want it tangy
1 (10 ounce) bottle soy sauce
1 (10 ounce) bottle worcestershire sauce
1 cap liquid smoke
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons of morton hot salt
2 tablespoons fresh ground black pepper (depending on taste)
1 shot Southern Comfort or Jack Daniel's or whatever.
Place meat in a container you can seal, mix ingredients, pour over meat. Let soak 6 to 8 hours
Cut back on the Hot Salt & Black Pepper if you don't want it tangy
