Jerky Recipe?

[PRDATR]

Well, no deer this year since I could never get away from work. But, my son wants to make some and I am looking for recipes and what cuts of beef to use. I'm thinking maybe London Broil or Top Sirloin.

I had a recipe years ago I think was from maybe Handloader Magazine or Field & Stream that used Worschetshire and a little Bourbon but lost it.

[Chris]

Get you one of those jerky guns and use ground beef. Very tender that way.

 

Soy and a little worcestershire. Soak in baggy for a day!

Add black pepper or garlic to some of the bunch!

[rossislider]

Everyone who has tried this recipe of mine has loved it.

 

http://www.coueswhitetail.com/forums/topic/41672-sweet-mesquite-coues-jerky-time/?hl=%2Bsweet+%2Bjerky

[PRDATR]

Jerky Gun, not an option. But thanks.

x

[25-06]

Slice it thin add garlic powder, course ground black pepper, soy sauce and a splash of liquid smoke. Refrigerate over night and then dehydrate. Enjoy

[AZ_Native]

I use the Backwoods Original Jerky Seasoning (Bass Pro, Sportsmans, etc...). Make that recipe with top round, which tends to have the lowest fat. You don't want any fat in there if you can help it. Trim it as lean as possible. I generally do 5-6 lbs at a time, as that is what will fit in my dehydrator. I have a slicer and cut my meat to about 1/4". I marinate at least 24 hours, but being that thin I don't know that it's required. I get requests to mass produce this constantly. Not a single person has had it that hasn't told me they would pay good money for it (and I have certainly considered doing that on the side...). Oh, I should admit that I may use the Backwoods recipe to a "T" per the instructions, but I also add another 5 or 6 ingredients to it. Of course, I can't tell you what those may be! I will only tell you that mine has a nice kick and warmth to it. Even so, if all you did was use the bag's recipe, the jerky will turn out fantastic. I just used Backwood's summer sausage bag and made 21 lbs. They really do have a good thing going. Got a lot of great compliments on that, and it was just their recipe, nothing else added. Use their bag for jerky and you won't be disappointed. Most of all, have fun and experiment with your recipes and find what works best for your taste.

[Coach]

Here's mine. It's cheap but works out great every time.

 

Keep in mind the proportions here are for 10-15 pounds of clean elk, deer, javelina or turkey. No fat, no sinew, etc. Lean meat.

Cut the meat on a slicer while it's still mostly frozen - not too thick, about 1/4 inch.

 

In a big bowl mix a whole bottle of cheap Walmart soy sauce, a whole bottle of cheap Walmart teriyaki sauce, a quarter bottle of Dale's steak seasoning, about a cup (or more) of yellow mustard, half a bottle of the cheapest Worcestershire sauce you can find, about a 1/2 ounce of liquid smoke, lots of garlic powder, black pepper. white pepper and a generous amount of brown sugar (1/2 cup to a full cup - the more brown sugar the more sticky-sweet it gets). The last ingredient is crushed red pepper. This is where you choose how much heat you want. I like mine a little hot to balance the salt and sweet in there, but you don't want to kill it with too much heat. For me, when you let the meat soak in this mix, you should see just enough crushed red pepper to be spread out - maybe 1/2 inch apart.

 

Soak the meat strips, and turn them until they are are entirely infused with the marinade and have a good coating of the crushed red pepper flakes, then the dehydrator does the work. Bam, you've got a batch and you can decide from there when you want more or less salt, more or less heat - or sweet. But you at least have a starting point for finding what you like in a DIY recipe.