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Jerky - How you Like Yours?

Dragonfly

Dragonfly

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Tell me about your favorite jerky? Home-made or store bought, or both.

You like it HOT and Spicy? Smokey?
You like leather strips you can chew on all day, or the kind that's ground meat and then dried in tubes like a Slim Jim?

Teriyaki?

Jack Links?

Vension?
Beef?
Turkey? :shock:
Bison?
Moose?
Bear?

Let's talk Jerky folks. Make my mouth water.

I had some the other day that was cut strips of beef that had been marinated in something with ghost peppers in it.
OMG it was fantastic. The ghost pepper heat was intense but bearable, and then it disappeared after a few minutes.
Would have only been better if I'd had some beer to go with it.

I want more.
 
I love jerky of all types. Especially on "Meat Free Mondays".
 
I had jerky made from lean beef, family made and sold. I bought it a gun show couple of weeks ago. It was the best ive ever had.
 
Beef, peppered.
 
Lean beef or wild turkey from my farm, olive oil with salt and pepper, homemade in my oven, hanging from toothpicks below the two racks. Set the temp at about 150-180, leave the oven door cracked open, put aluminum foil on the bottom to catch the drippings, let it slow cook until it looks and feels right. Not fancy, but I like it and it's easy enough for me to do without having to keep an eye on it all the time.

Edit: My oldest son eats store bought teriyaki flavored.
 
Beaudreaux said:
Lean beef or wild turkey from my farm, olive oil with salt and pepper, homemade in my oven, hanging from toothpicks below the two racks. Set the temp at about 150-180, leave the oven door cracked open, put aluminum foil on the bottom to catch the drippings, let it slow cook until it looks and feels right. Not fancy, but I like it and it's easy enough for me to do without having to keep an eye on it all the time.
Click to expand...

That's not jerky, that's just sweet and salty, cooked beef strips (which can be very tasty, but they aren't jerky). Jerky should be cured and cold processed to dry it out. Heat is a no-no, IMO. Here's a pretty good video to teach you the proper way to make jerky ('I'm not a big fan of his recipe, but the technique is spot on).


Now repent of your evil heated ways and embrace the pure joy that is cold-processing of cured meats. :mrgreen:
 
Dragonfly said:
I had some the other day that was cut strips of beef that had been marinated in something with ghost peppers in it.
OMG it was fantastic. The ghost pepper heat was intense but bearable, and then it disappeared after a few minutes.
Would have only been better if I'd had some beer to go with it.

I want more.
Click to expand...
Dayen. I haven't had lunch yet, and this is too much! :doh
 
azgreg said:
I love jerky of all types. Especially on "Meat Free Mondays".
Click to expand...

:lamo

I dont eat it much now but when I was a kid I liked the teriyaki jerkys and slim jims.
 
Part of me knew this thread was a bad idea. :lol:

I WANT JERKY!!!!
 
Well seasoned (but not necessarily spicy) venison with little to no moisture left in it. If you can freeze it, it's not done yet!
 
o-BEEF-JERKY-facebook.jpg
 
faithful_servant said:
That's not jerky, that's just sweet and salty, cooked beef strips (which can be very tasty, but they aren't jerky). Jerky should be cured and cold processed to dry it out. Heat is a no-no, IMO. Here's a pretty good video to teach you the proper way to make jerky ('I'm not a big fan of his recipe, but the technique is spot on).


Now repent of your evil heated ways and embrace the pure joy that is cold-processing of cured meats. :mrgreen:
Click to expand...


Have you made jerky this way?

Why can't one just use a standard dehydrator?


For those in a hurry - skip to at least the 5 minute mark in video.
 
I'm considering getting a food dehydrator, primarily for jerky, but for fruit, too. Is getting a dehydrator sacrilege? Would it be an unnecessary appliance to clutter my kitchen even more when an oven would do the trick just fine?
 
radcen said:
I'm considering getting a food dehydrator, primarily for jerky, but for fruit, too. Is getting a dehydrator sacrilege? Would it be an unnecessary appliance to clutter my kitchen even more when an oven would do the trick just fine?
Click to expand...

A food dehydrator (I think) uses much lower heat, but has the added advantage of a blower fan to push warm (but not hot) air across the meat.

Stackable plastic trays allow for good quantities of items to be dried, and then can be placed in dishwasher to be cleaned.

I've never used oven for drying meat as I hate the idea of having oven on for 12 hours or more at a time.

I openly admit to being an extreme novice in this area of interest though. So I will happily listen to what others might say.

edit to add: the idea of using no heat at all is a little frightening based on the ooga-booga things in raw meat
 
Dragonfly said:
Have you made jerky this way?

Why can't one just use a standard dehydrator?


For those in a hurry - skip to at least the 5 minute mark in video.
Click to expand...

From what I've heard/read, it's a matter of speed. With your standard dehydrator, the time it takes is substantially longer than using the box fan/filter technique. I think that your standard over the counter dehydrator would work very well, it just costs more and takes longer.
 
Dragonfly said:
A food dehydrator (I think) uses much lower heat, but has the added advantage of a blower fan to push warm (but not hot) air across the meat.

Stackable plastic trays allow for good quantities of items to be dried, and then can be placed in dishwasher to be cleaned.

I've never used oven for drying meat as I hate the idea of having oven on for 12 hours or more at a time.

I openly admit to being an extreme novice in this area of interest though. So I will happily listen to what others might say.

edit to add: the idea of using no heat at all is a little frightening based on the ooga-booga things in raw meat
Click to expand...

That's the real job of the salt and sugar in the brine - they kill the bugs. Adding flavor is just extra deliciousness.
 
faithful_servant said:
From what I've heard/read, it's a matter of speed. With your standard dehydrator, the time it takes is substantially longer than using the box fan/filter technique. I think that your standard over the counter dehydrator would work very well, it just costs more and takes longer.
Click to expand...
I don't have a dehydrator, so I don't know all the ins and outs, but I would think just let it go overnight, so time would rarely be an issue.
 
faithful_servant said:
From what I've heard/read, it's a matter of speed. With your standard dehydrator, the time it takes is substantially longer than using the box fan/filter technique. I think that your standard over the counter dehydrator would work very well, it just costs more and takes longer.
Click to expand...

All I know is, I feel an experiment in "jerking" coming on in the near future.
I'll take pics and post results when it happens. I got a box fan coming home with daughter in a few weeks when spring semester ends. :mrgreen:
 
faithful_servant said:
That's not jerky, that's just sweet and salty, cooked beef strips (which can be very tasty, but they aren't jerky). Jerky should be cured and cold processed to dry it out. Heat is a no-no, IMO. Here's a pretty good video to teach you the proper way to make jerky ('I'm not a big fan of his recipe, but the technique is spot on).


Now repent of your evil heated ways and embrace the pure joy that is cold-processing of cured meats. :mrgreen:
Click to expand...


Heavy D's ALIVE!!!!
 
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