Food and Drink Making Jerky / Everything BBQ Tips Thread - Page 13

**Bwana** · 05:35 AM

Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well.

I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round?

I decided to expand this thread a bit and turn it into a BBQ tips and technique thread as well so people could share their tips, recipes, BBQ techniques or whatever floats your boat in the "Q" department.

**ptlyon** · 05-06-2019, 09:49 AM

Quote:

Originally Posted by srvy

Chase the Canadians and Snows because goose breast jerky is the best jerky IMO.

Even makes Prairie chickens edible

vailpass · 05-06-2019, 10:47 AM

Quote:

Originally Posted by Fish

I'll PM you my address for a sample....

Getting ready to put them in the dehydrator now. I"ll let you know what the boys think after they try it.

tooge · 05-06-2019, 10:49 AM

I bought a cheap dehydrator from Ronco (aka, the pocket fisherman and Showtime rotisserie Co) probably 20 years ago. The thing is money. Has 6 trays, you rotate them about every 12 hours, and you have jerkey in a day and it's amazing. I slice my deer meat, usually from the roasts, against the grain and marinate for 2 days in the following.
1 cup soy sauce
1 cup worchestershire
1 cup apple juice
1 table spoon liquid smoke
2 tablespoons minced garlic
2 tablespoons dijon mustard
2 tablespoons black pepper
red pepper flakes. Amount based on the heat you want

**Fire Me Boy!** · 05-06-2019, 12:44 PM

Quote:

Originally Posted by tooge

I bought a cheap dehydrator from Ronco (aka, the pocket fisherman and Showtime rotisserie Co) probably 20 years ago. The thing is money. Has 6 trays, you rotate them about every 12 hours, and you have jerkey in a day and it's amazing. I slice my deer meat, usually from the roasts, against the grain and marinate for 2 days in the following.

1 cup soy sauce

1 cup worchestershire

1 cup apple juice

1 table spoon liquid smoke

2 tablespoons minced garlic

2 tablespoons dijon mustard

2 tablespoons black pepper

red pepper flakes. Amount based on the heat you want

I really liked using my smoker for it. The smoke flavor was so much better than liquid.

GloryDayz · 05-06-2019, 12:54 PM

Quote:

Originally Posted by tooge

I bought a cheap dehydrator from Ronco (aka, the pocket fisherman and Showtime rotisserie Co) probably 20 years ago. The thing is money. Has 6 trays, you rotate them about every 12 hours, and you have jerkey in a day and it's amazing. I slice my deer meat, usually from the roasts, against the grain and marinate for 2 days in the following.
1 cup soy sauce
1 cup worchestershire
1 cup apple juice
1 table spoon liquid smoke
2 tablespoons minced garlic
2 tablespoons dijon mustard
2 tablespoons black pepper
red pepper flakes. Amount based on the heat you want

Does yours have a heating element? The el-cheapo we have does, a small one, and we usually get ours done in 5-6 hours.

Oh, and I get unsalted almonds (because I hate heavy-salt like you get all too often, put the unsalted almonds in a saltwater bath for a couple of minutes, the into the dehydrator. The perfect lightly salted almonds for a day at the rink..

GloryDayz · 05-06-2019, 12:55 PM

Quote:

Originally Posted by Fire Me Boy!

I really liked using my smoker for it. The smoke flavor was so much better than liquid.

That too is on my to-do list now that it's summer...

tooge · 05-06-2019, 01:22 PM

Quote:

Originally Posted by GloryDayz

Does yours have a heating element? The el-cheapo we have does, a small one, and we usually get ours done in 5-6 hours.

Oh, and I get unsalted almonds (because I hate heavy-salt like you get all too often, put the unsalted almonds in a saltwater bath for a couple of minutes, the into the dehydrator. The perfect lightly salted almonds for a day at the rink..

Yeah it has a rounded heating element at the bottom under the trays. I like smoked jerkey too, but the ease of putting the meat on the electric dehydrator, in my kitchen or garage, allows me to make jerkey even when it's really cold outside. I usually make it right after rifle season, so it's generally not great outdoor smoking weather.

GloryDayz · 05-06-2019, 03:20 PM

Quote:

Originally Posted by tooge

Yeah it has a rounded heating element at the bottom under the trays. I like smoked jerkey too, but the ease of putting the meat on the electric dehydrator, in my kitchen or garage, allows me to make jerkey even when it's really cold outside. I usually make it right after rifle season, so it's generally not great outdoor smoking weather.

Totally agree.

**Bwana** · 05-06-2019, 04:39 PM

Well it only took 6 years, but it looks like the SOB finally took off.

RedRaider56 · 05-07-2019, 09:41 AM

Just bought a Big Green Egg, so I may have to figure out how to make some jerky in it

BIG_DADDY · 05-07-2019, 10:09 AM

12 years ago I lived in this killer house that was half glass with a view. I lived there for an awesome price. Problem was it didn't have heating so for two winters I used the stove and made jerky endlessly. I kind of burned out on it. I have a Traeger and I think will will pick this up again this year. Great thread.

**fan4ever** · 05-07-2019, 10:44 AM

I have a low salt, low sugar, low cal recipe that I've used for a long time now that people love. I have to watch my blood pressure/weight but love jerky so I've played with this recipe over the years.

I can't use Worcestershire or Soy Sauce...way to salty, even the low salt versions.

But I like the tangy that Worcestershire brings...so this is what I do:

I buy London Broil.

I use Trader Joe's No-Fat Balsamic Vinaigrette Dressing and marinade layer by layer in a big bowl overnight. The meat absorbs most of the vinaigrette despite the fact I add A LOT. This replaces the Soy/Worcestershire portion of the recipe.

Then the "sprinkle on" powder of the recipe.

2 Parts Ground Ginger
2 Parts Garlic Powder
0.5 Part Cayenne Powder
1 Part Seasoned Salt
2 Parts Splenda
1 Part Onion Powder
2 Parts Mesquite Powder

Mix all these powders together and sprinkle generously over the meat once it's on the dehydrator tray.

Then I spray mesquite liquid smoke over the powdered meat to the point that the powder is now wet with the liquid smoke.

This recipe HAS to be refrigerated if you make a big batch. Salt helps keep jerky from spoiling and this recipe has very little.

Let me know if anyone has any questions.

**fan4ever** · 05-07-2019, 10:46 AM

...Oh, and I use an "Excaliber" dehydrator...9 big shelves...does a ton of jerky in about 7 - 8 hours.

**Fire Me Boy!** · 05-07-2019, 01:16 PM

Thinking about taking another stab with eye of round. Anyone ever gone with the grain with this cut? I prefer a chewy jerky.

**fan4ever** · 05-07-2019, 03:15 PM

Quote:

Originally Posted by Fire Me Boy!

Thinking about taking another stab with eye of round. Anyone ever gone with the grain with this cut? I prefer a chewy jerky.

Is eye of round like bottom round or top round?

09-26-2013, 01:04 PM
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139533647	Making Jerky / Everything BBQ Tips Thread Any of you guys make Beef Jerky? I have made a lot of wild game jerky over the years, but I have never had an end product that was what I would call fantastic. I have used about every cut of meat you can think of to make it with as well. I have a buddy who makes the best jerky I have ever had, I'm taking not ever close. After six years, I finally talked him out of the recipe. I'm going to fire up the smoker Saturday and make some. I'm trying to figure out the best bang for the buck cut of meat to make this with. I know I want something with as little fat as possible. What cut do you guys use when you're making jerky? I was thinking top round? I decided to expand this thread a bit and turn it into a BBQ tips and technique thread as well so people could share their tips, recipes, BBQ techniques or whatever floats your boat in the "Q" department. Last edited by Bwana; 09-28-2013 at 05:35 AM..
Posts: 69,740

05-06-2019, 10:49 AM	#183
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $3944112	I bought a cheap dehydrator from Ronco (aka, the pocket fisherman and Showtime rotisserie Co) probably 20 years ago. The thing is money. Has 6 trays, you rotate them about every 12 hours, and you have jerkey in a day and it's amazing. I slice my deer meat, usually from the roasts, against the grain and marinate for 2 days in the following. 1 cup soy sauce 1 cup worchestershire 1 cup apple juice 1 table spoon liquid smoke 2 tablespoons minced garlic 2 tablespoons dijon mustard 2 tablespoons black pepper red pepper flakes. Amount based on the heat you want
Posts: 14,986	1 0

05-06-2019, 04:39 PM	#189
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2139533647	Well it only took 6 years, but it looks like the SOB finally took off. __________________ Adventure is dangerous....but monotony can kill you.
Posts: 69,740

05-07-2019, 09:41 AM	#190
RedRaider56 MVP Join Date: Aug 2017 Location: Austin, Texas Casino cash: $3790400	Just bought a Big Green Egg, so I may have to figure out how to make some jerky in it
Posts: 6,375

05-07-2019, 10:09 AM	#191
BIG_DADDY THE RED MENACE Join Date: Aug 2000 Location: Texas Casino cash: $5068410	12 years ago I lived in this killer house that was half glass with a view. I lived there for an awesome price. Problem was it didn't have heating so for two winters I used the stove and made jerky endlessly. I kind of burned out on it. I have a Traeger and I think will will pick this up again this year. Great thread. __________________ The diabolical genius of Marxism-Socialism is that it provides the emotional and intellectual road map for autocrats to persuade millions of people to support their own enslavement to government. ~Mark Levin April 15, 2019
Posts: 32,384

05-07-2019, 10:44 AM	#192
fan4ever Supporter Join Date: Oct 2002 Location: Scottsdale, AZ Casino cash: $5824389	I have a low salt, low sugar, low cal recipe that I've used for a long time now that people love. I have to watch my blood pressure/weight but love jerky so I've played with this recipe over the years. I can't use Worcestershire or Soy Sauce...way to salty, even the low salt versions. But I like the tangy that Worcestershire brings...so this is what I do: I buy London Broil. I use Trader Joe's No-Fat Balsamic Vinaigrette Dressing and marinade layer by layer in a big bowl overnight. The meat absorbs most of the vinaigrette despite the fact I add A LOT. This replaces the Soy/Worcestershire portion of the recipe. Then the "sprinkle on" powder of the recipe. 2 Parts Ground Ginger 2 Parts Garlic Powder 0.5 Part Cayenne Powder 1 Part Seasoned Salt 2 Parts Splenda 1 Part Onion Powder 2 Parts Mesquite Powder Mix all these powders together and sprinkle generously over the meat once it's on the dehydrator tray. Then I spray mesquite liquid smoke over the powdered meat to the point that the powder is now wet with the liquid smoke. This recipe HAS to be refrigerated if you make a big batch. Salt helps keep jerky from spoiling and this recipe has very little. Let me know if anyone has any questions. __________________ "You will never reach your destination if you stop and throw rocks at every dog that barks" - Winston Churchill
Posts: 9,335	1 0

05-07-2019, 10:46 AM	#193
fan4ever Supporter Join Date: Oct 2002 Location: Scottsdale, AZ Casino cash: $5824389	...Oh, and I use an "Excaliber" dehydrator...9 big shelves...does a ton of jerky in about 7 - 8 hours. __________________ "You will never reach your destination if you stop and throw rocks at every dog that barks" - Winston Churchill
Posts: 9,335

05-07-2019, 01:16 PM	#194
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Thinking about taking another stab with eye of round. Anyone ever gone with the grain with this cut? I prefer a chewy jerky.
Posts: 35,253