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Posted: 7/28/2014 10:12:27 AM EDT
[#1]
Quote HistoryQuoted:
You want a pretty lean cut. If you go to the butcher and tell him what you are looking for he might have something with very little marbled fat in it. Much easier to process. I don't know much about beef cuts since I don't eat it very often, but my favorite off the deer is usually some of the hind quarter muscle groups, all the fat is eternal so the inside is all lean. Quote HistoryQuoted:
Quoted:
Can't find any cheap london broil around here at the moment. But I did find whole eye round for $2.99/lb. Google says it's commonly used for jerky? That will probably what I go with, aside from finding london broil on the cheap. You want a pretty lean cut. If you go to the butcher and tell him what you are looking for he might have something with very little marbled fat in it. Much easier to process. I don't know much about beef cuts since I don't eat it very often, but my favorite off the deer is usually some of the hind quarter muscle groups, all the fat is eternal so the inside is all lean. Eye round is very lean. .......and also cheap. Cheap is good. 
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Posted: 7/28/2014 11:24:46 AM EDT
[#2]
Quote HistoryQuoted: I picked up 4 pounds for about $8.00. When it was done it yielded almost 3 pounds.  Beef is around 75% water. If the weight was 3 pounds when you were done your jerky was still 56% water. That's fine if you consume it immediately but it would not keep for long.Jerky needs to be somewhere between 10% - 15% water to be shelf stable. |
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Posted: 7/28/2014 11:30:54 AM EDT
[#3]
Quote HistoryQuoted: How thick are you guys slicing your beef? Also, what cuts are best. This thread has me sooooooooooooooooooooooooooooooooooo hungry  Eye round.
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Posted: 7/28/2014 11:38:46 AM EDT
[#4]
Quote HistoryQuoted:
Mingua Brand Cajun or Hot jerky. Its like homemade but maybe better. This. Mingua is made about 20 min from where I live, it is by far the best jerky I've ever had. They have a lot more flavor offerings here local than they do on their website. The Grippos flavor is pretty nice. |
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Posted: 7/28/2014 11:58:33 AM EDT
[#5]
1/2 salt
1/2 brown sugar Garlic powder Cider vinegar Black pepper. |
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Posted: 7/28/2014 12:28:14 PM EDT
[#6]
Fuck my life. I ran out to one local Walmart to look at dehydrators. Found a few on their website that had favorable reviews, so I figured I'd pick one up today. I get there and they only have one model (a Presto) and I checked reviews, and they weren't as good as the others, not to mention it was small. Well that Walmart is like a Walmart Jr., so I drive the next city over to the WM Super Center.............and of course, all they have is the same damn one.
I guess I should have checked availability when I was looking at them on WM's website. 
Then on my way home, my check engine light came on. 
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Posted: 7/28/2014 12:39:30 PM EDT
[#7]
how much jerky are you planning on making?
and how often? if you do it once a year buy a cheap dehydrator if you make it often buy a Excalibur if I had all my money back from cheap dehydrators I trashed before my Excalibur well I could have had multiple Excaliburs
I cant give you my recipe... I just do it to taste and I make money using it 
if I had to guess its one part soy two parts worcestershire... a decent brand. you would think rotten fish all tasted the same but nope... one part liquid smoke hickory garlic salt onion powder |
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Posted: 7/28/2014 12:51:59 PM EDT
[#8]
Quote HistoryQuoted: Fuck my life. I ran out to one local Walmart to look at dehydrators. Cabela's has some dehydrators some of which are on sale. It will cost your more than Walmart dehydrator but I would be worth it. Regular Price: $239.99 Sale Price: $169.99  |
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Posted: 7/28/2014 12:55:25 PM EDT
[#9]
Thanks to everyone serving up the good stuff in this thread!
Got the dehydrator plugged in and the marinade in a bowl. Off to get some london broil / round roast! 
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Posted: 7/28/2014 12:55:45 PM EDT
[#10]
I go the alternative way and make mine out of extra lean ground beef.
tastes great and is denture friendly...LOL Ground Beef Jerky Recipe Using a Jerky Gun 1/2 cup soy sauce (I used grain free organic tamari. Most soy in the US that is not organic is GMO.) 1 teaspoon liquid smoke 1/2 teaspoon organic onion powder (she uses 1 teaspoon onion juice made in a juicer) 1/2 teaspoon organic garlic powder (she uses 1 teaspoon chopped garlic) 1 teaspoon salt (I prefer sea salt) 1 pound lean ground beef In a glass bowl, combine all ingredients and let sit (refrigerated) for at least two hours. I use the pinwheel method to fill up the dehydrator. 1 kilo of beef will fill all 4 trays, dehydrate on high for 4 hours. Always turns out great ! |
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Posted: 7/28/2014 12:55:52 PM EDT
[#11]
tag
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Posted: 7/28/2014 12:56:00 PM EDT
[#12]
Quote HistoryQuoted:
Cabela's has some dehydrators some of which are on sale. It will cost your more than Walmart dehydrator but I would be worth it. http://www.cabelas.com/product/Cabelas-10-Tray-Digital-Dehydrator/939466.uts Regular Price: $239.99 Sale Price: $169.99 http://images.cabelas.com/is/image/Cabelas/s7_540062_imageset_01-1?hei=127&wid=127 Quote HistoryQuoted:
Quoted:
Fuck my life. I ran out to one local Walmart to look at dehydrators. Cabela's has some dehydrators some of which are on sale. It will cost your more than Walmart dehydrator but I would be worth it. http://www.cabelas.com/product/Cabelas-10-Tray-Digital-Dehydrator/939466.uts Regular Price: $239.99 Sale Price: $169.99 http://images.cabelas.com/is/image/Cabelas/s7_540062_imageset_01-1?hei=127&wid=127 I've had this one for years. It's bad ass. |
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Posted: 7/28/2014 1:00:23 PM EDT
[#13]
Get a bigger dehydrator than you think you need. I can fill mine up and think it's going to be a lot of jerky but it won't last more than a two days. That's with me trying to restrain myself from eating it all up in one day.
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Posted: 7/28/2014 1:02:33 PM EDT
[#14]
Quote HistoryQuoted:
Venison is the superior jerky. Nothing better. Quote HistoryQuoted:
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I'm not somebody that likes deer meat more than beef except when it comes to jerky. Deer meat makes awesome jerky. Just about every recipe I've seen is virtually the same if you want to google some. Venison is the superior jerky. Nothing better. Antelope is awful dang good. I've never done a side-by-side comparison, but I like them both. |
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Posted: 7/28/2014 1:02:38 PM EDT
[#15]
Quote HistoryQuoted:
how much jerky are you planning on making? and how often? if you do it once a year buy a cheap dehydrator if you make it often buy a Excalibur if I had all my money back from cheap dehydrators I trashed before my Excalibur well I could have had multiple Excaliburs
I cant give you my recipe... I just do it to taste and I make money using it
if I had to guess its one part soy two parts worcestershire... a decent brand. you would think rotten fish all tasted the same but nope... one part liquid smoke hickory garlic salt onion powder I'd say maybe once or twice a month. The Excalibur and the ones from Cabelas mentioned above are out of my price range for now. I'm ready pull the trigger on the Nesco linked to on the first page. $75/free shipping and a ton of good reviews. If I get super serious about dehydrating, I may look into one of the more advanced ones. But I'm just looking for some jerky snacks every so often right now. |
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Posted: 7/28/2014 1:16:25 PM EDT
[#16]
Got the next model up, for a little cheaper.
http://www.ebay.com/itm/Nesco-FD-80-700-Watt-Square-SnackMaster-Food-and-Jerky-Dehydrator-/301134656571?pt=Small_Kitchen_Appliances_US&hash=item461d06343b Should be here by the end of the week, so hopefully my weekend partly consists of stuffing my face with beef jerky.
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Posted: 7/28/2014 1:18:20 PM EDT
[#17]
I use my smoker with just a basic liquid smoke, worchesire (sp?) sauce, onion and garlic powder, salt, pepper, brown sugar and crushed red pepper. Thin slice and put at 175, 1 hour then flip.
Venison is best. The bing/oneonta area deer work for me! |
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Posted: 7/28/2014 1:21:20 PM EDT
[#18]
Quote HistoryQuoted:
I use my smoker with just a basic liquid smoke, worchesire (sp?) sauce, onion and garlic powder, salt, pepper, brown sugar and crushed red pepper. Thin slice and put at 175, 1 hour then flip. Venison is best. The bing/oneonta area deer work for me! I'm in Bing.
I see deer near my house all the time. But I live sorta in the 'burbs. Gunfire is frowned upon.
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Posted: 7/28/2014 1:25:15 PM EDT
[#19]
I'm in the sticks, we do what we want here
I forgot to add the curing salt to my recipe, and sea salt is better than table. |
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Posted: 7/28/2014 1:26:35 PM EDT
[#20]
Quote HistoryQuoted:
http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe.html Posted Via AR15.Com Mobile Very cool. |
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Posted: 7/28/2014 1:26:36 PM EDT
[#21]
Quote HistoryQuoted:
I'm in Bing.
I see deer near my house all the time. But I live sorta in the 'burbs. Gunfire is frowned upon. Quote HistoryQuoted:
Quoted:
I use my smoker with just a basic liquid smoke, worchesire (sp?) sauce, onion and garlic powder, salt, pepper, brown sugar and crushed red pepper. Thin slice and put at 175, 1 hour then flip. Venison is best. The bing/oneonta area deer work for me! I'm in Bing.
I see deer near my house all the time. But I live sorta in the 'burbs. Gunfire is frowned upon. I bet Gander has some decent dehydrators in stock, give them a call. |
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Posted: 7/28/2014 1:34:37 PM EDT
[#22]
I'm going to bing today and hitting up gander for the first time since they reopened. Wonder what the electric cost diff are between smoker/dehydrater.
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Posted: 7/28/2014 1:51:38 PM EDT
[#23]
Quote HistoryQuote HistoryQuoted: Quoted: Quoted: Fuck my life. I ran out to one local Walmart to look at dehydrators. Cabela's has some dehydrators some of which are on sale. It will cost your more than Walmart dehydrator but I would be worth it. http://www.cabelas.com/product/Cabelas-10-Tray-Digital-Dehydrator/939466.uts Regular Price: $239.99 Sale Price: $169.99 http://images.cabelas.com/is/image/Cabelas/s7_540062_imageset_01-1?hei=127&wid=127 I've had this one for years. It's bad ass. That's the model that I drool over every time I see it in the store or catalog. I figured it was a bit much for someone starting. Cabela's has an excellent line of commercial grade food prep devices including meat slicers, vacuum sealers, grinders, and dehydrators.
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Posted: 7/28/2014 1:52:53 PM EDT
[#24]
Quote HistoryQuoted:
That's the model that I drool over every time I see it in the store or catalog. I figured it was a bit much for someone starting. Cabela's has an excellent line of commercial grade food prep devices including meat slicers, vacuum sealers, grinders, and dehydrators. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Fuck my life. I ran out to one local Walmart to look at dehydrators. Cabela's has some dehydrators some of which are on sale. It will cost your more than Walmart dehydrator but I would be worth it. http://www.cabelas.com/product/Cabelas-10-Tray-Digital-Dehydrator/939466.uts Regular Price: $239.99 Sale Price: $169.99 http://images.cabelas.com/is/image/Cabelas/s7_540062_imageset_01-1?hei=127&wid=127 I've had this one for years. It's bad ass. That's the model that I drool over every time I see it in the store or catalog. I figured it was a bit much for someone starting. Cabela's has an excellent line of commercial grade food prep devices including meat slicers, vacuum sealers, grinders, and dehydrators. Yep. |
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Posted: 7/28/2014 2:41:04 PM EDT
[#25]
Quote HistoryQuoted:
I'm ready pull the trigger on the Nesco linked to on the first page. $75/free shipping and a ton of good reviews. If I get super serious about dehydrating, I may look into one of the more advanced ones. But I'm just looking for some jerky snacks every so often right now. give it a go using your oven for now and if you like it invest in a dehydrator a oven is all my dad ever used |
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Posted: 7/28/2014 5:04:08 PM EDT
[#26]
Quote HistoryQuoted: give it a go using your oven for now and if you like it invest in a dehydrator a oven is all my dad ever used Quote HistoryQuoted: Quoted: I'm ready pull the trigger on the Nesco linked to on the first page. $75/free shipping and a ton of good reviews. If I get super serious about dehydrating, I may look into one of the more advanced ones. But I'm just looking for some jerky snacks every so often right now. give it a go using your oven for now and if you like it invest in a dehydrator a oven is all my dad ever used The oven is all that I use any more. It does have down sides though. The lowest I can set my oven is 180 degrees. There is no fan to move the air around which means I have to reorder the trays as dry. The top tray dries faster. Bass Pro has a jerky rack and tray set. I have one pan and 4 racks that I can stack. If I made jerky often I would want a good dehydrator.  |
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Posted: 7/28/2014 5:08:59 PM EDT
[#27]
Quote HistoryQuoted:
I bet Gander has some decent dehydrators in stock, give them a call. Quote HistoryQuoted:
Quoted:
Quoted:
I use my smoker with just a basic liquid smoke, worchesire (sp?) sauce, onion and garlic powder, salt, pepper, brown sugar and crushed red pepper. Thin slice and put at 175, 1 hour then flip. Venison is best. The bing/oneonta area deer work for me! I'm in Bing.
I see deer near my house all the time. But I live sorta in the 'burbs. Gunfire is frowned upon. I bet Gander has some decent dehydrators in stock, give them a call. Ordered a Nesco after reading the reviews. |
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Posted: 7/28/2014 5:09:44 PM EDT
[#28]
Quote HistoryQuoted:
I'm going to bing today and hitting up gander for the first time since they reopened. Wonder what the electric cost diff are between smoker/dehydrater. I can't believe they came back after being completely flooded out twice. |
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Posted: 7/28/2014 5:20:26 PM EDT
[#29]
tag for later
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Posted: 7/30/2014 11:45:08 AM EDT
[#30]
Update in OP. Got the meat and marinade ingredients. Should be making jerky by tomorrow, hopefully, depending on when it's delivered.
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Posted: 7/30/2014 11:53:15 AM EDT
[#31]
how long you planning on letting it soak?
I usually marinate for 16-24 hours and move it around every 6-8 hours IMO 8 hours isnt enough and some of the meat isnt in contact with marinade |
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Posted: 7/30/2014 11:59:53 AM EDT
[#32]
Quote HistoryQuoted:
how long you planning on letting it soak? I usually marinate for 16-24 hours and move it around every 6-8 hours IMO 8 hours isnt enough and some of the meat isnt in contact with marinade Gonna be throwing it in the marinade sometime this afternoon and letting it go until tomorrow. |
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Posted: 7/30/2014 12:17:29 PM EDT
[#33]
Quote HistoryQuoted:
You don't need a dehydrator, but I use one - you can do it in the oven. Good stuff Maynard....
http://m1.i.pbase.com/o6/72/325172/1/81448571.1d2LIS3h.Jerky3.jpg http://m6.i.pbase.com/o6/72/325172/1/81448606.BIzQc3Ba.Jerky6.jpg http://m0.i.pbase.com/o6/72/325172/1/81448610.mGawFksC.Jerky7.jpg http://m5.i.pbase.com/o6/72/325172/1/81501995.ReHwAsy5.Jerky10.jpg http://m1.i.pbase.com/o6/72/325172/1/81502021.ba2YD3mH.Jerky11.jpg
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Posted: 7/30/2014 12:58:49 PM EDT
[#34]
I'm very interested in this topic. Does no one use Dale's at all to marinade?
just was curious thanks |
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Posted: 7/30/2014 1:15:16 PM EDT
[#35]
We're marinating now.
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Posted: 7/30/2014 1:18:15 PM EDT
[#36]
Quote HistoryLooking good! Whatrya gonna do if the dehydrator doesn't show up???
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Posted: 7/30/2014 3:01:36 PM EDT
[#37]
Quote HistoryQuoted:
Looking good! Whatrya gonna do if the dehydrator doesn't show up??? Quote HistoryQuoted:
Looking good! Whatrya gonna do if the dehydrator doesn't show up??? Throw a shit fit, and then make a few of the weirdest Philly cheesesteaks ever.
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Posted: 7/31/2014 12:23:29 PM EDT
[#38]
Dehydrator was just dropped of a little bit ago. Washed it and immediately started a batch. I filled it, and still have some leftover for another batch that I'll do tomorrow. I need to pick up 2 more trays.
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Posted: 7/31/2014 12:25:36 PM EDT
[#39]
Quote HistoryQuoted:
Dehydrator was just dropped of a little bit ago. Washed it and immediately started a batch. I filled it, and still have some leftover for another batch that I'll do tomorrow. I need to pick up 2 more trays. http://i.imgur.com/Q90f2iF.jpg?1 Does the dehydrator have a temp setting, what do you have it set at? |
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Posted: 7/31/2014 12:26:07 PM EDT
[#40]
Quote HistoryQuoted:
I can't believe they came back after being completely flooded out twice. Quote HistoryQuoted:
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I'm going to bing today and hitting up gander for the first time since they reopened. Wonder what the electric cost diff are between smoker/dehydrater. I can't believe they came back after being completely flooded out twice. I went a few weeks ago, and the inventory was pretty shitty, the camping section was basically non-existant. I never look at ammo there anyway, the price is crazy usually. |
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Posted: 7/31/2014 12:29:22 PM EDT
[#41]
Don't forget about this thread!
http://www.ar15.com/forums/t_1_163/1647268_Dehydrator_Recipes.html |
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Posted: 7/31/2014 12:31:51 PM EDT
[#42]
Quote HistoryQuoted:
Does the dehydrator have a temp setting, what do you have it set at? Quote HistoryQuoted:
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Dehydrator was just dropped of a little bit ago. Washed it and immediately started a batch. I filled it, and still have some leftover for another batch that I'll do tomorrow. I need to pick up 2 more trays. http://i.imgur.com/Q90f2iF.jpg?1 Does the dehydrator have a temp setting, what do you have it set at? Yep. Its at the max; 160*F. Says "Meat/Fish" next to the setting too. Posted Via AR15.Com Mobile |
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Posted: 7/31/2014 12:32:36 PM EDT
[#43]
Quote HistoryQuoted:
I went a few weeks ago, and the inventory was pretty shitty, the camping section was basically non-existant. I never look at ammo there anyway, the price is crazy usually. Quote HistoryQuoted:
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I'm going to bing today and hitting up gander for the first time since they reopened. Wonder what the electric cost diff are between smoker/dehydrater. I can't believe they came back after being completely flooded out twice. I went a few weeks ago, and the inventory was pretty shitty, the camping section was basically non-existant. I never look at ammo there anyway, the price is crazy usually. Yeah. Pretty much everything was too rich for my blood there. Posted Via AR15.Com Mobile |
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Posted: 7/31/2014 12:32:55 PM EDT
[#44]
Quote HistoryQuoted:
Don't forget about this thread! http://www.ar15.com/forums/t_1_163/1647268_Dehydrator_Recipes.html Sweet, thanks! Posted Via AR15.Com Mobile EDIT: Just clicked on it now. You tricked me. I thought it was a thread full of recipes!
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Posted: 7/31/2014 12:35:37 PM EDT
[#45]
Quote HistoryQuoted:
Yep. Its at the max; 160*F. Says "Meat/Fish" next to the setting too. Posted Via AR15.Com Mobile Quote HistoryQuoted:
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Dehydrator was just dropped of a little bit ago. Washed it and immediately started a batch. I filled it, and still have some leftover for another batch that I'll do tomorrow. I need to pick up 2 more trays. http://i.imgur.com/Q90f2iF.jpg?1 Does the dehydrator have a temp setting, what do you have it set at? Yep. Its at the max; 160*F. Says "Meat/Fish" next to the setting too. Posted Via AR15.Com Mobile My Nesco temp control goes from 95 to 155, I do jerky set at 95. I found that at the higher temps it tends to "cook" and toughen rather than dehydrate. The lowest temp and a longer dehydrate seems to give me a better jerky. Keep an eye on it so you don't have "cooked" beef..... 
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Posted: 7/31/2014 12:44:58 PM EDT
[#46]
You guys are nuts to ruin your jerky with marinades. I prefer to taste the beef.
Cut the pieces thick and just sprinkle Kosher salt and fresh ground pepper on very thickly (thicker than you would on a cooked steak. Trust me guys. Jerky Nirvana.
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Posted: 7/31/2014 1:12:44 PM EDT
[#47]
Quote HistoryQuoted:
My Nesco temp control goes from 95 to 155, I do jerky set at 95. I found that at the higher temps it tends to "cook" and toughen rather than dehydrate. The lowest temp and a longer dehydrate seems to give me a better jerky. Keep an eye on it so you don't have "cooked" beef.....
Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Dehydrator was just dropped of a little bit ago. Washed it and immediately started a batch. I filled it, and still have some leftover for another batch that I'll do tomorrow. I need to pick up 2 more trays. http://i.imgur.com/Q90f2iF.jpg?1 Does the dehydrator have a temp setting, what do you have it set at? Yep. Its at the max; 160*F. Says "Meat/Fish" next to the setting too. Posted Via AR15.Com Mobile My Nesco temp control goes from 95 to 155, I do jerky set at 95. I found that at the higher temps it tends to "cook" and toughen rather than dehydrate. The lowest temp and a longer dehydrate seems to give me a better jerky. Keep an eye on it so you don't have "cooked" beef.....
Will do. Thanks for the tip! Posted Via AR15.Com Mobile |
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Posted: 7/31/2014 1:14:12 PM EDT
[#48]
Quote HistoryQuoted:
You guys are nuts to ruin your jerky with marinades. I prefer to taste the beef. Cut the pieces thick and just sprinkle Kosher salt and fresh ground pepper on very thickly (thicker than you would on a cooked steak. Trust me guys. Jerky Nirvana. That sounds good, too. This is my first go. Ill end up trying a bunch of different seasonings and methods as I go. Posted Via AR15.Com Mobile |
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Posted: 7/31/2014 4:48:57 PM EDT
[#49]
A little tougher than I prefer, but it tastes goooood.
This will be gone by tomorrow.
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Posted: 7/31/2014 5:26:20 PM EDT
[#50]
no mention of using a meat cure? not sure I would trust it without one
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