Tips for making Beef Jerky needed - Has anyone made their own?

[Annette]

Soon I will be making beef jerky for the first time for our son but before I take the plunge I would like to know if other members have made it.

I have bought the beef and the liquid smoke, and I have a dehydrator but have not yet worked up the courage as I don't want to unintentionally poison any family members or friends

Any hints and tips would be very welcome.

[Jason]

@MoonshineBen - do you make your own jerky? 

I think I also recall @ProjectPete makes his own.

Jason

[Brad]

Borrowed from Urban Griller
I have added curing salt but it has never lasted long enough to be needed.
You will need to adjust times for a dehydrator.

This is a Basic Jerky recipe, making jerky can be great fun,
experiment with your own recipes, soy sauce, Worcestershire, garlic
and mustard are good places to start.
Beef jerky
1.5 kg beef (flank steak is good)
½ cup red wine vinegar
¼ cup brown sugar
½ cup BBQ Sauce
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon garlic powder
1½ teaspoon dry mustard
1½ teaspoon onion powder
- Trim all the fat and cut the meat into 5mm thick strips across
the grain.
- Combine all the ingredients and coat each strip.
- Cover and place in refrigerator to marinate for two days.
- Drain, rinse and pat dry with Kitchen paper towels.
- Lay out foil or a BBQ Liner Sheet on top of the smoker racks and
pre heat to the lowest temperature; lay the meat strips on top of
the foil/liner.
- Smoke cook for an hour then let dry for another two hours,
test for texture.

[MoonshineBen]

No, haven't made jerky yet, on the list to try though

[ProjectPete]

Hi @Annette, yes Ive made jerky. Its very simple to get started and experiment. Just whip up the flavour you like and ensure you include some salt - simple salt, pepper and garlic is a good start. But there are an infinite number of combinations you can try, including using sauces.

You need a nice bit of meat (about 1.5kg for the timing given below) with little fat - trim any excess fat, it goes rancid. Flank is good, rump if good, sirloin is great.

It helps to freeze it FLAT for about 30 mins before slicing, holds it together better for slicing. Slice to 1-1.5cm thick.

Make up your flavouring then coat the meat in it in a freezer bag and stor win fridge for a few hours to penetrate the meat. You should grab the bag and mix it all around a couple of times during that time.

Get it out the fridge, let it come to room temp, then either pop it straight in the dehydrator for about 5 hours - test it for doneness as you go. OR you can smoke it for an hour (hickory is robust while a mixture of apple and pecan will get you the smoke but its more sweet) before putting in the dehydrator (my preferred way for the smokey goodness). Its probably worth sticking with the dehydrator and liquid smoke for your first attempt - and you'll thank me when you use real smoke

[Annette]

Thanks @Brad - greatly appreciated. I am all fired up now (pun intended  )

I will have a go at making jerky next week.

[Annette]

Thanks @ProjectPete - the butcher already sliced it thinly for me so it's all ready to rock and roll. I will give the jerky a go next week when I have a bit more time.

[Jason]

How did it go @Annette? Hope it was successful.

Jason