MEGABITE
07-19-2004, 05:19 PM
After getting some excellent beef jerky in the Hill Country over
the 4th of July, I got a wild hare and went and bought a
dehydrator at Wal-mart over the weekend and did 2 batches
of jerky, and man oh man it's good!
I started with about a 3 pound beef rump roast (the
leanest I could find).
Trim as much fat off of it as you can and cut it into strips.
(I did it across the grain this time but I might try with the
grain next time..I have read recipes done both ways). I
sliced it about 1/4 inch thick. You can make it
thicker but it'll take more time to dehydrate.
Tip: If you put the roast in the freezer for about an hour,
it sure makes it easier to cut. I sliced mine with my electric
filet knife I won at one of the gatherings (thanks Walkin' Jack!).
Sure made it easier!
Now the marinade:
(I tweaked the one I started with and ended up with
this one:)
6 oz soy sauce
12 oz worstershire sauce
4 OZ water
4 TBL liquid smoke
2 TBL garlic powder
2 TBL onion powder
2 TBL Morton's "Hot Salt" (it's new)
1 TBL Paprika
2 TBL cayenne pepper
ALOT of fresh ground black pepper to taste
a few dashes of crushed red pepper (the one you sprinkle on pizzas)
mix it up and pour it in a gallon zip lock and add the meat.
Marinate overnight in the fridge (or at least 8 hours). Flip the ziplock
over periodically.
Now, the FSIS says you need to bring the meat up to 160 degrees
to kill any bacteria (even though the food dehydrator dries it at 155
degrees I decided not to skip this part). So put the meat on a
pan in the oven for awhile until it's 160. It's hard to tell since the
oven's lowest setting is 200 degrees and a meat thermometer
doesn't work very good on meat that thin. You'll have to guess
when it's done. LOL
http://www.fsis.usda.gov/OA/pubs/jerky.htm
After it comes out of the oven, pat it dry really good with some paper
towels and liberally coat it with fresh crushed black pepper on both
sides. Smash the pepper into the meat so it will stick.
Spread the meat out on the dehydrator racks and set the machine to
155 degrees. You should have some good jerky in 4-8 hours (depending
on how thick the meat was, how much humidity in the air, and how
much juice you soaked up when it came out of the oven). make sure
you rotate the trays.
let me know how it turned out! Since jerky goes for about $25-$30
a pound and up, the price of the dehydrator ($40 Wal mart) will quickly
be absorbed, plus it's fun!
MEGABITE
randy_711@hotmail.com
the 4th of July, I got a wild hare and went and bought a
dehydrator at Wal-mart over the weekend and did 2 batches
of jerky, and man oh man it's good!
I started with about a 3 pound beef rump roast (the
leanest I could find).
Trim as much fat off of it as you can and cut it into strips.
(I did it across the grain this time but I might try with the
grain next time..I have read recipes done both ways). I
sliced it about 1/4 inch thick. You can make it
thicker but it'll take more time to dehydrate.
Tip: If you put the roast in the freezer for about an hour,
it sure makes it easier to cut. I sliced mine with my electric
filet knife I won at one of the gatherings (thanks Walkin' Jack!).
Sure made it easier!
Now the marinade:
(I tweaked the one I started with and ended up with
this one:)
6 oz soy sauce
12 oz worstershire sauce
4 OZ water
4 TBL liquid smoke
2 TBL garlic powder
2 TBL onion powder
2 TBL Morton's "Hot Salt" (it's new)
1 TBL Paprika
2 TBL cayenne pepper
ALOT of fresh ground black pepper to taste
a few dashes of crushed red pepper (the one you sprinkle on pizzas)
mix it up and pour it in a gallon zip lock and add the meat.
Marinate overnight in the fridge (or at least 8 hours). Flip the ziplock
over periodically.
Now, the FSIS says you need to bring the meat up to 160 degrees
to kill any bacteria (even though the food dehydrator dries it at 155
degrees I decided not to skip this part). So put the meat on a
pan in the oven for awhile until it's 160. It's hard to tell since the
oven's lowest setting is 200 degrees and a meat thermometer
doesn't work very good on meat that thin. You'll have to guess
when it's done. LOL
http://www.fsis.usda.gov/OA/pubs/jerky.htm
After it comes out of the oven, pat it dry really good with some paper
towels and liberally coat it with fresh crushed black pepper on both
sides. Smash the pepper into the meat so it will stick.
Spread the meat out on the dehydrator racks and set the machine to
155 degrees. You should have some good jerky in 4-8 hours (depending
on how thick the meat was, how much humidity in the air, and how
much juice you soaked up when it came out of the oven). make sure
you rotate the trays.
let me know how it turned out! Since jerky goes for about $25-$30
a pound and up, the price of the dehydrator ($40 Wal mart) will quickly
be absorbed, plus it's fun!
MEGABITE
randy_711@hotmail.com