Jerky...

Guys/Gals:

I need a KILLER jerky recipe! I tried making some earlier this year, but it didn't turn out great. Time to try again!!!

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The liver is evil, it must be punished!!!

I found this recipe in a magazine while I was in the waiting room at the dentist. So I sneakaly rip it out, took it home and tryed out the recipe. And it was GOOD!

2 or 3lb. Sirlion or round steak
1 Cup Apple Juice
1/2 Cup Soy sauce
2 tbs Garlic Powder
1 tbs Liquid smoke (optional)
Lots of salt and pepper sprinkled as you work

All you do is slice the meat across the grain (it sometimes helps if the meat is a little frozen) as thin as possibly. Lay a few of the strips in your mixture of apple juice, soy sauce and garlic powder, let them sit for a few minutes, the flip the over and let them soak for a few more minutes. After they are soaked to your liking, take them out and place them on a drying rack (don't overlap them). This is when I like to sprinkle on a little pepper and a LOT of salt on both sides of the meat strips. Keep doing this untill all your meat is marinated or you run out of rack space.

When your racks are laoded, you can put it into your dehydrator for 10-12 hours. Or if your like me and don't own a dehydrator, you can put the drying racks on a cookie sheet and put them in the oven, on 150 F, for about 5-7 hours (check them about every hour).

chad wrote:

I found this recipe in a magazine while I was in the waiting room at the dentist. So I sneakaly rip it out, took it home and tryed out the recipe. And it was GOOD!

2 or 3lb. Sirlion or round steak
1 Cup Apple Juice
1/2 Cup Soy sauce
2 tbs Garlic Powder
1 tbs Liquid smoke (optional)
Lots of salt and pepper sprinkled as you work

All you do is slice the meat across the grain (it sometimes helps if the meat is a little frozen) as thin as possibly. Lay a few of the strips in your mixture of apple juice, soy sauce and garlic powder, let them sit for a few minutes, the flip the over and let them soak for a few more minutes. After they are soaked to your liking, take them out and place them on a drying rack (don't overlap them). This is when I like to sprinkle on a little pepper and a LOT of salt on both sides of the meat strips. Keep doing this untill all your meat is marinated or you run out of rack space.

When your racks are laoded, you can put it into your dehydrator for 10-12 hours. Or if your like me and don't own a dehydrator, you can put the drying racks on a cookie sheet and put them in the oven, on 150 F, for about 5-7 hours (check them about every hour).

Thanks! I am always willing to try a new recipe - I'll let you know how I make out!!! Smile

_________________
The liver is evil, it must be punished!!!

God i love jerky, i buy that stuff by the pound

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"There dosen't look like there's much shelter over in those mountains, but that's the only choice I got right now, this is gonna be a long week" - Les Stroud Arctic

I agree! The tough part is finding really GOOD jerky!!!

_________________
The liver is evil, it must be punished!!!

Very true, although I did find an exellent one.

Not too dry like most jerky out there, its terrific

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"There dosen't look like there's much shelter over in those mountains, but that's the only choice I got right now, this is gonna be a long week" - Les Stroud Arctic

Theres nothing quite like being on a hike in the woods with a pack of jerky. I love it.

	chad wrote:
	Theres nothing quite like being on a hike in the woods with a pack of jerky. I love it.

Oh you no it Chad, i love jerky as well. I always have a good supply in my pack on day hikes anywhere. Cool

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A Knifeless Man is a Lifeless Man
Canadian To The Core
We are Known By The Tracks we Leave Behind
Carry Less by Knowing More
Knowledge Weighs Nothing

I ususally get it in vacume seal'd packs from my dad's friend. Usually about 1/4 pound each. If I even open one it's as good as gone. Can't get enough of it. And the tougher the better.

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Never explain. Your friends don't need it and your enemies won't believe you anyway.

	Daffy wrote:
	I ususally get it in vacuum seal'd packs from my dad's friend. Usually about 1/4 pound each. If I even open one it's as good as gone. Can't get enough of it. And the tougher the better.

I agree! I like jerky that is tough and also full of flavor. A guy at work has a killer recipe. He has refused to give it to me, but he is bringing in the marinated strips for me to dry out. His wife doesn't like the smell. Man, I wish I could get it analysed!!! Wink

_________________
The liver is evil, it must be punished!!!

Has anyone used those Jerky making kits they have? Using the glorified cocking gun and meat paste? They seem incredibly pointless to me...

Hey, I finally found the picture of me making Jerky!

_________________
The liver is evil, it must be punished!!!

lol thats classic man, i remember that pic back in the day. It was on swede orignal slide show Very Happy

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"There dosen't look like there's much shelter over in those mountains, but that's the only choice I got right now, this is gonna be a long week" - Les Stroud Arctic

Hehehe, yeh, we need that slide show here!!!

_________________
The liver is evil, it must be punished!!!

i love jerky, now im tempted to make some. what would a dehydrator put me back? And i love when its not to tough, i hate when my teeth hurt from ripping and chewing tough jerky.

Doug your crazy, i like it when it is redicoulously tuff!!

_________________
Never explain. Your friends don't need it and your enemies won't believe you anyway.

I've tried the cocking gun thing. It was alright. Definetly fast and simple to do.

I used un-cooked ground beef and a pre-made seasoning pack. Because the meat wasn't cooked it didn't last long but it tasted ok (probably not the safest thing to do either). I was able to make pepperet shapes and beef strip shapes. The texture was different of cource, it kind of flaked apart when chewing it.

	Doug wrote:
	i love jerky, now im tempted to make some. what would a dehydrator put me back? And i love when its not to tough, i hate when my teeth hurt from ripping and chewing tough jerky.

I like my jerky hard to eat! But hey, I guess thats from watching too many westerns on Saturday morning growing up! I was thinking about getting a dehydrator myself. The current process takes to long... Wink

_________________
The liver is evil, it must be punished!!!

This recipe makes great jerky and it's easy. I use a dehydrator for this:
1.regular bottle of soy sauce
1. bottle of liquid smoke 4 oz.
1/2 cup of brown sugar
You can add your favorite spices ect to this mixture ie garlic powder, onion powder, hot pepper seeds or powder.
I usually soak the meat for about a half an hour because of the high concentration of brine. Soak a little longer, if the meat hasn't turned dark brown.

Put in the dehydrator and in about 6-8 hours you have jerky! It's a tasty recipe and easy too!

dry or moist I love any kind of jerky, good stuff

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"There dosen't look like there's much shelter over in those mountains, but that's the only choice I got right now, this is gonna be a long week" - Les Stroud Arctic