Anyone have a go-to jerky recipe they might share? I have 2.5 lbs of eye of round I am thinking of using. Not much else to do to stay busy. TIA! This would be my maiden voyage in the land of making jerky.
Jerky Recipe
- Thread starter cycloner29
- Start date
Soy sauce, worchester sauce, liquid smoke. Salt and pepper. I let it marinate over night.
I use Soy sauce, Worcestershire sauce, onion powder, garlic powder, salt, black pepper, and paprika. Then let it marinate overnight.
I'm new to jerky as well. Still not quite sure when it goes from not done to done.
One helpful hint is to put it in the freezer for 20-30 minutes prior to slicing it. It firms it up and makes it easier to get more consistent slices.
One helpful hint is to put it in the freezer for 20-30 minutes prior to slicing it. It firms it up and makes it easier to get more consistent slices.
I've never made it. But if I were to make it, I would use the method Alton Brown did on Good Eats. He used flank steak as it has the best fat content for the method. Put the beef strips in air filters strapped to a box fan to dry the meat. No heat needed, just time. It will stay fresh for 3 months.
https://altonbrown.com/beef-jerky-recipe/
https://altonbrown.com/beef-jerky-recipe/
I'm a jerky nut as well and would love recipes to make your own. I don't have a dehydrated so looking for something you can do on a smoker.
I can regulate my Daniel Boone to go below 150 so I will go that route.Probably 4-6 hours smoke time. I have a bottle of passion fruit teriyaki that may use as I will go with a regular pepper type of jerky and a teriyaki type.
I have a dehydrator and make a lot of Jerky using 90% ground beef. I use spices from Nesco. My typical recipe is 50?%0 blend of their original Jerky and Andouille Sausage.
I do basically the same recipe as others above. Slice half frozen and beat with a mallet for consistency. I've had way better results in my dehydrator than my Green Mountain. I mostly use round steak and arm roasts since I have my rump roasts ground. It would be a waste to use a better cut imo.
I have a few I like and mostly use deer. I slice 1/4" and marinate overnight. I use to cook in the oven but now use my smoker
T= Tablespoon
t = teaspoon
Smoker: 4 hours at 160 deg
Turkey Jerky (also used beef and deer)
1 Turkey Breast
2 T salt
1 T vinegar
1 T liquid smoke
1 t pepper
1 t garlic powder
1 t Worcestershire sauce
10 drops Tabasco sauce
Bourbon Jerky
1 lb meat
1/4 c bourbon
2 t liquid smoke
1/4 t curing salt (or regular salt)
1 t molasses
1 t black pepper
2 T brown sugar
2 T soy sauce
2 T Worcestershire sauce
Teriyaki Jerky
2 lbs meat
1 c Worcestershire sauce
1 1/2 c teriyaki sauce
1 c soy sauce
1 T curing salt or regular salt
2 t liquid smoke
3 t onion powder
2 t garlic powder
1 t cayenne pepper
2 t black pepper
2 t red pepper flakes
T= Tablespoon
t = teaspoon
Smoker: 4 hours at 160 deg
Turkey Jerky (also used beef and deer)
1 Turkey Breast
2 T salt
1 T vinegar
1 T liquid smoke
1 t pepper
1 t garlic powder
1 t Worcestershire sauce
10 drops Tabasco sauce
Bourbon Jerky
1 lb meat
1/4 c bourbon
2 t liquid smoke
1/4 t curing salt (or regular salt)
1 t molasses
1 t black pepper
2 T brown sugar
2 T soy sauce
2 T Worcestershire sauce
Teriyaki Jerky
2 lbs meat
1 c Worcestershire sauce
1 1/2 c teriyaki sauce
1 c soy sauce
1 T curing salt or regular salt
2 t liquid smoke
3 t onion powder
2 t garlic powder
1 t cayenne pepper
2 t black pepper
2 t red pepper flakes
Thanks for posting your recipes! Question though: By using the smoker, do you need the liquid smoke?
Another tip. It's always more done than it seems like when it's warm. You can have what seems like tender jerky and it turns rock solid when it cools.
I’ve made it several times this way and love it. I used whatever cheap meat I had at the time. I wish I could say how long it stayed good but it never lasted more than a day or two.
5.5 hour smoke at around 170 degrees. Progression from start to finish. Cut eye of round pieces into thirds after slicing it into 1/4” thick slices. Cutting it while it was still semi frozen made it so much easier to slice. I did not use the cayenne pepper but everything else was pretty much the same in both recipes.
