beef jerky

When makeing beef jerky in the oven. If I am using both the top and bottom racks is 140 deg f, ok still for about 8 - 10 hrs of drying time.

Wow - what a coincidence - i just bought some meat today to make some jerky - these are the recipies I have - they don't say anthing about 2 racks, but I think instead of changing the temp - just wait the appropriate time to get the finished product - it make take longer if there isn't good air circulation. But - they imply drying can take up to or even over 24 hours.

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Start by trimming all visible fat from one pound of very lean beef -- a cheap cut like chuck, round or London broil. Place in the freezer until firm and solid, but not rock hard.

Cut across the grain using a sharp knife, making sure the slices are as thin as you can possibly make them -- about 1/8-inch thick. Place the strips in a large, plastic, zip-type plastic bag or a large baking dish.

Prepare one of the marinades below and pour the liquid over the strips. Close the bag tightly or cover the dish with plastic wrap. Refrigerate overnight or for at least 8 hours, kneading the bag occasionally to distribute the marinade evenly or turning the meat strips if you are using a dish.

Preheat the oven to 140 F. Remove the meat from the marinade and place the strips on a cake rack over a cookie sheet in the oven. Make sure they are not touching so that air circulates around each strip. Dry in the closed oven until strips begin to splinter on the edges, from 18 to 24 hours or longer as necessary.

Or, if you have a dehydrator, follow the manufacturer's instructions. Cool completely before wrapping lightly with plastic wrap. Jerky will keep in a tightly covered container for two to four weeks.



TRADITIONAL BEEF JERKY MARINADE
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons ketchup
1/4 teaspoon dried onion flakes
1 teaspoon salt
1/4 teaspoon garlic powder

Mix all ingredients and pour over meat strips to marinate. Follow the cooking instructions above.



SWEET, HOT AND SPICY JERKY MARINADE

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1/2 cup brown sugar
2/3 cup soy sauce
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce
1/3 cup balsamic vinegar
4 tablespoons liquid smoke flavoring
1/2 cup pineapple juice
1 teaspoon red pepper flakes, or to taste (optional)

In a small bowl or cup, mix together the onion powder, garlic powder and cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place the seasoned meat into an airtight plastic container or bowl and refrigerate.

In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Pour over the meat, sprinkle with the red pepper flakes if using and follow the cooking instructions above.

BEEF JERKY AND DEER JERKY ARE THE BOMB SON. TURKEY JERKY IS GOOD TOO. YEA SON I EAT THAT STUFF IN THE HOOD WITH MY GANG

Make sure that you finish the last 10 minutes at about 160 degrees so you can finish off any remaining bacteria and preserve the jerky for a long time!

One thing about good home made beef jerky is when you offer it to other people they will not stop until it is gone. So I make it as spicy as I can stand.
My son and his friend had me buy 5lbs of beef to make jerky for them and ate it in an hour.

My recipe:

5lbs london broil
Marinade I put 1 tbls of pepper corns in the blender and blend until dust then add a bottle of green Louisiana hot sauce, one bottle of soy sauce, a golf ball lump of brown sugar, 1/4 tsp of Mortons Quick Tender cure, 2 jalapenos, 1 tbls liquid smoke, 3 cloves of garlic and blend until smooth.

Marinade meat all night and dry. there are a couple recipes for jerky in this thread, add, modify or combine to your taste, I would add some type of cure though to preserve the meat if it is going to set a while.

Greetings!

In Germany and Austria the so called Landjäger are very common, only for people with healthy teeth!



http://en.wikipedia.org/wiki/Landj%C3%A4ger

You will chew, and chew, and chew, and chew, and chew, and so on...

Bavarians and Austrians prefer them very much, not me!

Chewing Regards

Michael

Here's how I do mine.
Oven temp 200 to 220 degrees, I use a wooden spoon to keep the oven door open 1 inch or move.
I slice my meat 1/4  to 3/8 of a inch thick.
Cook 11/2 hours turn meat, cook another hour. take the meat and bend it in half if it breaks it's done.
I use a 2 rack that I brought from Cabelas that stacks on one another, works great.
If you want it thick cut just remember it takes a longer to cook.
I just keep a close eye on it after a couple hours.

Birdhunter from Wisconsin