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Love Jerky I buy mine at the Commassary, but would like to find way to do it myself without investing in a dryer.

Couple of questions what is best cut of Beer to start with.

How do I process, or soake it in what. Flavors?

Last how to dry without an electric dryer.

Surely we have some DYI expert in the first of Gormet Jerky.
 

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London broil cut thin across the grain, marinate in favorite flavor (soy and teriyaki are popular, add dry spices you like to the mix), dry completely with paper towel, drape on oven rack or pan and rack, crack door and set oven to lowest temp. Test every 3-4 hours.
 

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I use Mortens tender quick in a marinade with sweet and spicy combinations. All kinds of recipes and modify to taste. I make it in my smoker. Usually 6-8 hours. Drives the neighbors crazy. If you make less than 3 pounds it’s a waste of time
 

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I've done it on a pan in an oven before. Simply sprinkling on some salt and pepper made for some tasty jerky.

The problems with making jerky are multiple:
  • I find that sometimes gnomes are attracted to the delicious smells emitted from the oven for hours on end, and not all the beef survives to the jerky stage.
  • You can power down what used to be five pounds of meat in a big city hurry if you aren't paying attention to your rate of consumption.
 

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I use Mortens tender quick in a marinade with sweet and spicy combinations. All kinds of recipes and modify to taste. I make it in my smoker. Usually 6-8 hours. Drives the neighbors crazy. If you make less than 3 pounds it’s a waste of time

Agreed, you need to do a LOT of meat to make it worth the effort. 5-10 pounds at least.
 
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My dad always uses the oven. It depends on what you have and what you want. He likes to grind up the venison for better consistency of meat and spice distribution. You can roll it and cut it or use Jerry tool. Slicing can be great to though. If you're not careful, it's easier to end up with more of a dried meat stick especially if your sizes vary and you don't cook some longer.
 

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I make it on my Traeger. I use pre sliced Carne asada they sell at my local grocery store. Thr marinade is something i picked up on the line. Turns out awesome and never lasts very long.
 

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You can dry jerky in a regular oven, a smoker, a BBQ, anything where you can run 200 degree heat for several hours.
 

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London Broil makes a great cut for jerky. I do lots of deer and elk. I don't do a liquid flavoring, rather I use a dry spice mix from High Country.



Then I smoke on my Kamado, around 200 degrees for a few hours.





A little care in slicing properly goes a long way. Even thickness smokes and finishes evenly. Once you get the hang of it, everyone you know will want more of your jerky. I've smoked I bet over a dozen whole deer all into jerky.

I've tried straight dehydrating in my oven and like the smoke flavor a lot more.
 

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Just make sure to do a little research on doing it safe. Make sure your jerky is being properly cured if not being stored in the refrigerator.
 

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This is a great trick my father taught me for smoking and curing meat in the summer.

I make jerky low heat over coal, snake method arranging coals and I add maple or fruit wood for the smoke.

I expect that when I take it off the meat will not be fully cured.

The trick is to put the meat in a paper lunch bag and into the fridge. The process will complete itself over the next couple of days.

Once a day pull the bag out and shake tp make sure the meat rotates and dries evenly.

Best wishes, Mahlzeit
 

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I have never made any jerky, but I love it.
I'm a very good judge, so I think there should be a contest of which one of you makes the best stuff.

Just send me a 6 ounce sample and I'll announce the winner!!
I will do blind double check. I will need 5 lbs of each. Minimum.
 

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This is what I helped build with my dad in the early 70s. I used it twice in the last three weeks to cold smoke salmon. Its like crack its that addictive to me. Now I'm looking for the large whole fish in the markets now.

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I make it all the time. You can make it in a low heat oven, but you'll make better Jerky consistently in a designated dehydrator. I used ground Venison 4 pounds to one pound of ground round steak. Venison tends to be very lean the and the ground keeps it from becoming to brittle. Mix with a large electric mixer in a stainless steel bowl with whatever flavoring you prefer. Your average supermarket most likely has a variety of mixes. I like my Jerky hot, so I adjust the recipe a bit with Cayenne Pepper and Hot Sauce. Use a Jerky Shooter and arrange the six inch long strips on the drying racks. Adjust the temperature to 160 and test the Jerky after about 6 1/2 hours hours. It should be flexible, not brittle. If it's still damp, dry a little longer but no more than another hour. Place the strips between paper towels to soak up any moisture and air dry until cool. Freeze or refrigerate depending on when you'll be eating it. I make a batch minus the spices for my Dog, too. Healthier than store bought treats.
 

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