Posted: 11/25/2009 4:01:41 PM EDT
| OK men... How do I make it and what equipment do I need? already have plenty of beef in roast and burger form. Thanks |
| Burger sucks... I've only done Elk and Deer not beef but it's about the same. Basic is a little salt and heavier on the pepper. We hang ours for a week or two in the attic but have done some in a food dehydrator and came out about the same. I've tried BBQ and all that other BS and nothing beats salt, pepper, and red pepper flakes! |
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I've been makin' it for years and no one has ever complained about it.
I slice up london broil and soak the strips in a bowl of soy sauce [kikkoman] along with a small bottle of Wright's Liquid smoke and some crushed red pepper. Soak the strips for an hour in the soy, smoke and red pepper. Then lay strips on a screen of some sort. Shake more pepper on one side of strips if you want it hotter. I always do this. Put in oven and prop oven door open, I use the handle of a wooden spoon. The lowest temp on my dial is 140, so, I set it just a bit higher than that. I imagine I'm in the 150 to 160 range. Close to 4 hours later you have the best jerky anyone has ever made. I guess you can switch out the soy for teriyaki if you like that better. I'll match my jerky against anyone's. |
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Quoted:
What about dehydrators? what do you have to do to prep the beef? I have never used a dehydrator so not familiar with that way. As far as prep goes the only thing I didn't mention was to almost freeze the meat. Its much easier to get consistent slices when the meat is real firm. |
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I use 2 dehydrators and like to use that Allegro marinade, some soy, some liquid smoke, lots of fresh black pepper and some garlic powder.
soak strips in marinade in fridge overnight, then remove and pat dry with paper towel. Place strips in dehydrator racks or in oven racks and turn after a couple hours. I like mine to be a bit chewy and not all dried out, but if you just check yours once in awhile you can determine the doneness that you will prefer. Oven setting should be around 150. |