Beef Jerky-New Dehydrator

[slinginplastic]

I just bought a new dehydrator from Academy. Nothing fancy, but wanted to make some beef jerky with it. Can anyone tell me what the best cut of meat and how to go about making it. And if you know of any good rubs or marinades/recipes that would be very helpful too. Thanks, and Tight Lines

[Gr8_Outdoorsman]

Subscribing to thread to see what other's recommend.

I've used the Uncle Buck's packets from Bass Pro and they came out pretty good, but I'd like a homemade recipe....

[texasred]

One of my lease buddies makes a ton of it every year. He manily uses a london broil sliced real thin. Maybe and 1/8th inch or so. Good luck!

[slinginplastic]

Thanks Texasred, I will try that and let you know how it turns out.

[Brother Bob]

Here go with pics and step by step instructions. The best cut is London Broil when on sale!

http://2coolfishing.com/ttmbforum/sh...d.php?t=374116

BB

[Law Dog]

The best cut is London Broil..

[CoastalOutfitters]

agreed

ask for a cut about 1 1/4 " thick, trim the fat

stick it in the freezer on a cookie sheet till it starts to set up , then pull and quickly slice w a big really sharp knife

then do your rub and or marinade

[slinginplastic]

Is there any cooking involved? I also read that you have to use a special rub to cure the meat. Is that true? Does the dehydrator take care of it all?

[HydraSports]

IMO, when making jerky, the cut of meat really doesn't matter. For me the cheaper the better, but I almost always use venison for my jerky. Academy sells High Mountain jerky seasoning, it is very good, but it is around $5 per packet and it makes about 10 lbs of wet meat. No cooking, just dehydration, which can be done in the oven. I use a dehydrator, it does take care of all of the "cooking" part.

[txbigred]

How I do it.

http://2coolfishing.com/ttmbforum/sh...56#post3993056