Home made beef jerky? Newbie

"shaz likd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some.
I am aware that "home made" Beef Jerky can be made from thin slices of
ultra lean beef. I am more than willing to tinker around with various
marinade recipes myself, but it is the addition of salt, and the
smoking time (metal box smoker) that I am hoping to get some advice
for.

How much salt do you need to add, per given volume of marinade, or per
given mass of fresh meat? (Since I live in Australia, I am familiar
with metric measurements, not imperial)
In a metal box smoker, how long do you need to smoke the beef strips
for? I am looking to have fresh lean beef sliced into strips approx
5mm thick.

Any advice here? Thanks.

I don't use salt. I marinate the beef strips overnight in a combination of
soy and Worcestershire sauces plus whatever spices I feel like, say, black
and red pepper, montreal steak seasoning (which does have some salt in it),
a little brown sugar, onion powder, garlic powder, dry mustard, then put
them across the racks in a low oven, door ajar, until they are dry. A
cookie sheet goes on the lower rack to catch any drips.
http://microwebtech.com/ has some good info.

shaz likd said:

I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some.
I am aware that "home made" Beef Jerky can be made from thin slices of
ultra lean beef. I am more than willing to tinker around with various
marinade recipes myself, but it is the addition of salt, and the
smoking time (metal box smoker) that I am hoping to get some advice
for.

How much salt do you need to add, per given volume of marinade, or per
given mass of fresh meat? (Since I live in Australia, I am familiar
with metric measurements, not imperial)
In a metal box smoker, how long do you need to smoke the beef strips
for? I am looking to have fresh lean beef sliced into strips approx
5mm thick.

Any advice here? Thanks.

I don't use salt. Simply marinade in your choice
of spices or buy a package. The smoking time and
method depends on your preference.

I usually smoke for about an hour with hickory
chips and then just heat until the meat is dried
to my liking. I've yet to make a perfect batch but
it's fun trying.

I also use a jerky shooter. I grind up my meat
with seasonings and squeeze it out onto a screen.
Very easy and it eliminates the tough as iron bits
of dried sinew in your jerky.

Andrew

i don't use salt but i do use soy sauce. then i also usually add
worcesterchire sauce, garlic powder and black pepper. i put it all in a big
ziploc bag and let it marinade for 24 hours (if possible), overnight at the
least

alternately i leave out the worcesterchire and use red pepper sauce (hot
sauce).

I slice it very thin and use a Nasco dehydrator.

I don't worry too much about it being ultra-lean because i store it in the
fridge and it's all eaten in a few days, I don't make huge batches to store
for long periods.

You would worry about the fat in that case because it would go rancid but
it's ok if there is a little bit of fat if you are going to eat it ina day
or 2.

Scramled eggs and homemade beef jerky, mmmmmmmmmmmmmm

shaz likd said:

I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some.
I am aware that "home made" Beef Jerky can be made from thin slices of
ultra lean beef. I am more than willing to tinker around with various
marinade recipes myself, but it is the addition of salt, and the
smoking time (metal box smoker) that I am hoping to get some advice
for.

How much salt do you need to add, per given volume of marinade, or per
given mass of fresh meat? (Since I live in Australia, I am familiar
with metric measurements, not imperial)
In a metal box smoker, how long do you need to smoke the beef strips
for? I am looking to have fresh lean beef sliced into strips approx
5mm thick.

Any advice here? Thanks.

I use 1 teaspoon (5 ml) of salt and 1 teaspoon of brown sugar, and a
generous amount (maybe 1/2 teaspoon?) of freshly ground black pepper for
each pound of lean sliced meat strips. Mix with the meat and
refrigerate overnight in a plastic bag or bowl. Then dry on a food
dehydrator until it's like leather. It's better if you dry it in a
smoker, but it is also very good without the smoke.

Bob

In article said:

i don't use salt but i do use soy sauce. then i also usually add
worcesterchire sauce, garlic powder and black pepper. i put it all in a big
ziploc bag and let it marinade for 24 hours (if possible), overnight at the
least

alternately i leave out the worcesterchire and use red pepper sauce (hot
sauce).

I slice it very thin and use a Nasco dehydrator.

I don't worry too much about it being ultra-lean because i store it in the
fridge and it's all eaten in a few days, I don't make huge batches to store
for long periods.

You would worry about the fat in that case because it would go rancid but
it's ok if there is a little bit of fat if you are going to eat it ina day
or 2.

Scramled eggs and homemade beef jerky, mmmmmmmmmmmmmm

I have used my turbo oven to dry hot peppers. In my turbo oven you could cook
it then dry it. there is a special button to set dehydration mode. Now that
this subject has come up, I'm going to have to try making some myself.
I have marinated salmon in Terriaki, Worcester, and Soy. I wonder
how my favorite home made barbecue sauce would add flavor. My home made
barbecue sauce consists mainly of V8 juice. V8 does have plenty of salt.

A turbo oven is a turbo oven. All ovens are convection.

greg

GregS said:

In article said:

i don't use salt but i do use soy sauce. then i also usually add
worcesterchire sauce, garlic powder and black pepper. i put it all in a big
ziploc bag and let it marinade for 24 hours (if possible), overnight at the
least

alternately i leave out the worcesterchire and use red pepper sauce (hot
sauce).

I slice it very thin and use a Nasco dehydrator.

I don't worry too much about it being ultra-lean because i store it in the
fridge and it's all eaten in a few days, I don't make huge batches to store
for long periods.

You would worry about the fat in that case because it would go rancid but
it's ok if there is a little bit of fat if you are going to eat it ina day
or 2.

Scramled eggs and homemade beef jerky, mmmmmmmmmmmmmm

I have used my turbo oven to dry hot peppers. In my turbo oven you could cook
it then dry it. there is a special button to set dehydration mode. Now that
this subject has come up, I'm going to have to try making some myself.
I have marinated salmon in Terriaki, Worcester, and Soy. I wonder
how my favorite home made barbecue sauce would add flavor. My home made
barbecue sauce consists mainly of V8 juice. V8 does have plenty of salt.

A turbo oven is a turbo oven. All ovens are convection.

greg

You don't want to cook the meat, just dry it out. IMHO, it doesn't need
much more than the concentrated beef flavor. I won a blue ribbon at the
county fair 2 years ago with my beef jerky. The judges only comments
were "wonderful flavor" It was just salt and pepper and brown sugar and
sliced rump roast. It wasn't even smoked. (maybe if it was I would
have done better, who knows)

Instead of soy, think traditional sausage spices if you want to spice it
up a bit: garlic, mace, nutmeg, coriander seed, mustard seed, celery
seed, cayenne, or maybe allspice (probably not all at once ;-)

Bob

"shaz likd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some.
I am aware that "home made" Beef Jerky can be made from thin slices of
ultra lean beef. I am more than willing to tinker around with various
marinade recipes myself, but it is the addition of salt, and the
smoking time (metal box smoker) that I am hoping to get some advice
for.

How much salt do you need to add, per given volume of marinade, or per
given mass of fresh meat? (Since I live in Australia, I am familiar
with metric measurements, not imperial)
In a metal box smoker, how long do you need to smoke the beef strips
for? I am looking to have fresh lean beef sliced into strips approx
5mm thick.

Any advice here? Thanks.

Here is a post I made to a different group using an electric smoler. I am about
ready to try this with my offset smoker.

Take what you need and leave the rest,

Dimitri

Last week Vons (Safeway) had "London Broil" (top round) on sale in the family
pack 2 4+ pound packages later I decided to continue with my jerky
experimentation using a Char Broil Water Smoker (Electric)

Here's how it went.

1. Partially freeze the beef
2. Trim and slice into strips about 1/4 inch thick as best you can.
3. Lightly pound each strip with a metal meat tenderizer (flat metal hammer
with points).
4. Marinate overnight in the fridge in the following:

1 1/2 cup Lee & Perrins
1 1/2 cup Soy sauce.
1 T Garlic powder
2 T Granulated Onion ( Ok I like onion)
3 Packets of Splenda (or 4 to 6 t sugar)
1 1/2 t. Black Pepper
1 t Pico De Gallo (dried ground Mexican red chilies) I suppose Cayenne is
the same.

5. About 6 AM I found every rack in the house and laid out the beef onto the
2 smoker racks +.
6. Loaded the smoker and removed the water pan (well the pan came out first)
7. The very top rack (2 oven racks set at 90 degrees to each other) sat on
top of the smoker so the lid would not seat.
8. Added 1 large chunks of mesquite onto the coil. set the lid on top of the
racks then placed 4 (each at 90 degrees to each other) wooden chopsticks to
raise the barrel a little on the bottom to allow air to circulate.
9. Set an instant read thermometer into the top rack so the face was showing.
10. Turned the thermostat to low until the circulating air/smoke read a little
over 100.
11. Went to a party (one more chunk of wood before I left) - came back around
8:30 PM to perfectly dried and not cooked jerky.

Tasty!

Better than the last several batches - nice texture and flavor.

Dimitri

In article said:

"shaz likd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some.
I am aware that "home made" Beef Jerky can be made from thin slices of
ultra lean beef. I am more than willing to tinker around with various
marinade recipes myself, but it is the addition of salt, and the
smoking time (metal box smoker) that I am hoping to get some advice
for.

How much salt do you need to add, per given volume of marinade, or per
given mass of fresh meat? (Since I live in Australia, I am familiar
with metric measurements, not imperial)
In a metal box smoker, how long do you need to smoke the beef strips
for? I am looking to have fresh lean beef sliced into strips approx
5mm thick.

Any advice here? Thanks.

Here is a post I made to a different group using an electric smoler. I am
about
ready to try this with my offset smoker.

Take what you need and leave the rest,

Dimitri

Last week Vons (Safeway) had "London Broil" (top round) on sale in the family
pack 2 4+ pound packages later I decided to continue with my jerky
experimentation using a Char Broil Water Smoker (Electric)

Here's how it went.

1. Partially freeze the beef
2. Trim and slice into strips about 1/4 inch thick as best you can.
3. Lightly pound each strip with a metal meat tenderizer (flat metal hammer
with points).
4. Marinate overnight in the fridge in the following:

1 1/2 cup Lee & Perrins
1 1/2 cup Soy sauce.
1 T Garlic powder
2 T Granulated Onion ( Ok I like onion)
3 Packets of Splenda (or 4 to 6 t sugar)
1 1/2 t. Black Pepper
1 t Pico De Gallo (dried ground Mexican red chilies) I suppose Cayenne is

I didn't know, but just now found out they are the same. Red hot chile peppers
have become my favorite pepper. Hard to find good batches at my grocery.
I eat a whole one. The bottom ends are very sweet and not hot, then at some
point they start to get hot and sometimes are not hot at the top. Pico De
Gallo also has other ingredients as I read in Wikipedia, and can also use
different peppers.

greg

"GregS" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Dimitri"

Quoted message said:

"shaz likd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some.
I am aware that "home made" Beef Jerky can be made from thin slices of
ultra lean beef. I am more than willing to tinker around with various
marinade recipes myself, but it is the addition of salt, and the
smoking time (metal box smoker) that I am hoping to get some advice
for.

How much salt do you need to add, per given volume of marinade, or per
given mass of fresh meat? (Since I live in Australia, I am familiar
with metric measurements, not imperial)
In a metal box smoker, how long do you need to smoke the beef strips
for? I am looking to have fresh lean beef sliced into strips approx
5mm thick.
Any advice here? Thanks.

Here is a post I made to a different group using an electric smoler. I am
about
ready to try this with my offset smoker.
Take what you need and leave the rest,
Dimitri

(clipped recipe & method)

greg

I have a beef jerky cookbook that recommends 2 1/4 teaspoon salt (or
equivalent) per kilo. I made jerky once with real pico de gallo, a kind of
fresh green jalapeño, tomato, onion, cilantro relish in vinegar, some salt
already added. Was good, a nice fresh sort of taste. Did see a powdered form
at the store yesterday was mostly salt. I also like powdered chipotle
peppers in my jerky (smoked, dried red jalapeños, sometimes canned in sauce)
and I make a fabulous curried beef jerky that is not hot. But we're never
without garlic
Sometimes I feel like a nut, sometimes I'm not.
Edrena