Beef Jerky !

Ypedal

Ypedal

100 TW
Joined
Dec 27, 2006
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Location
Moncton NB, Canada
I build my own battery packs and lace my own wheels, i make my own wine, and i also make my own Beef Jerky ! :wink:

I love the stuff but refuse to pay 10$ for a small bag of bad jerky.. making your own is pretty easy once you get a few batches done..

Here goes:

1st thing is to gather all the ingredients, i usually start with a bottle of VH soya, but have recently switched to using Bulls-Eye sauce ! 8)

Salt
Onion salt
Garlic Power
Cayenne Pepper
Chipotle Chilli Pepper
Smoked Habanero power ( HOT>>> use only a sprinkle )
Liquid Smoke
Louisiana Hot Sauce
Frank's Red Hot
Kraft Sweet'n sour
Warshestershire(spelling?)

And one bottle of Bulls-Eye Bold Original !
 

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Dude, that's awesome!

My dad makes his own jerky too, using a Bradley smoker. SO much better than store bought.

And BTW, it's spelled "whatsthatthere sauce" :D
 
I usually cut the 4 lb roast in two, put half in the fridge while i work on the other half. Cut into 1/2" thick steaks, then slice those into 1/4" strips, you can make them thicker, but the key is to be consistent so it all finishes drying at the same time, thick strips will take longer to dehydrate.. too thin and they turn into chips..
 
Throw all the slices into a Zip Lock bag or plastic container of your choice..

Now's the time to taste the sauce before you mix it up, i used about 1 tbs to 1 tsp of each ingredient in the list, and 1/4 cup of all the wet stuff, it's not an exact science here and i never write down exactly what i used the time before, it's just a " Adjust to taste " type thing..

You need enough salt to preserve the meat if you plan to keep it for more than a few weeks.. i make a batch and it's gone in 3 days so i keep it low on salt...
 

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Another Ypedal concoction!

meat slices easier if you semi-freeze it, so that it is a little firm but not frozen.
 
Great post! When skiing, I have taken jerky, dried fruit, granola bars, and short orange juice bottles with me to consume on the lift ride up. Later I heard many native americans made "pemmican" a mix of jerky and fruit that was dried. Should work just as well when biking.

Pics are so much better than just a written recipe...
 
Great idea. Is it hard to chew, like store bought stuff?

Can we substitute apple juice instead of water for diluting? I ask because my best terriaki sauce is made this way.
 
Love to drive the dog mad eh? Just like my pack when I smoke a turkey. Suddeny the whole pack is unbelievably obedient.

The best jerky I ever had was made from Orynx meat. The Orynx was an african antelope that NM game and fish released on to White Sands Missle Range in the 50's before stuff like that was illegal. They are the size of a horse, and known to spear jeeps and trucks with their horns. Every year a lucky few get to hunt em.
 
Dude! The 18 hr dehydrator time is up!

Share...can't ya! *Drool-Drool*
 
Ypedal said:
...
1st thing is to gather all the ingredients, i usually start with a bottle of VH soya, but have recently switched to using Bulls-Eye sauce ! 8)

Salt
Onion salt
Garlic Power
Cayenne Pepper
Chipotle Chilli Pepper
Smoked Habanero power ( HOT>>> use only a sprinkle )
Liquid Smoke
Louisiana Hot Sauce
Frank's Red Hot
Kraft Sweet'n sour
Warshestershire(spelling?)

And one bottle of Bulls-Eye Bold Original !
Click to expand...
Wot! No Nitroglycerine or TNT :twisted: with your Worcestershire sauce?!
And what the devil is a Nesco?
 
I luv a good Jerky and I'm definitely guna try your recipe although might have to substitute an Ozzy alternative.

Have you consider using a motorize slice to more consistency in the thickness.
This works better on nearly frozen meat.
 
Nice looking recipe! Have you ever tried Thai beef jerky? Pretty much it's just fish sauce, ground coriander, and sugar. Just look for a "heavenly beef" recipe and the rest is about the same.
 
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