Home Made Beef Jerky: Question for Experienced Jerky Makers

[Werewolf]

Sooo...

The wife brang home a dehydrator to make jerky with.

Lots of recipes out there on the internet all of which essentially break down to marinade the meat in pretty much anything you think will taste good.

Trouble is they all disagree on cooking.

The dehydrator says to boil the meat in the marinade for 2 to 3 minutes after marinating all night.

Others say put it in an oven at 230 for a while. Others 160.

Pretty confusing.

I always believed you just dried the raw meat but that leaves it open to not killing any bacteria in it.

So what's the deal. Cook or not. If cook how long and at what temp?

Help!

 

[Danny Tanner]

Growing up, my dad never pre-cooked the meat in any fashion.

I've made many, many pounds of jerky myself and I've never pre-cooked the meat in any fashion.

I've eaten a good portion of jerky from my own and my dad's batches without a problem. BUT, I'm not going to say that it's the proper way, only that I've never gotten sick from eating any of our homemade jerky.

I've also used this as a good recipe for basing a marinade: http://allrecipes.com/Recipe/T-Birds-Beef-Jerky/Detail.aspx

I don't use the italian dressing mix, I add a little brown sugar and a few other spices, but the 50/50 Worcestershire and soy mix has been the best liquid base I've used, since I don't add but only a little bit more spices that have salt in them.

 

[cjjtulsa]

I'll be watching this thread as we have a real nice dehydrator too, and I'd like to make some jerky.

My understanding with the bacteria issue is that bacteria can't survive without moisture, so if you properly dehydrate the meat, there's no moisture, and so no bacteria.

 

[Plinker]

I've made jerky in a dehydrator and a smoker and never boiled it.
Marinate it all night the day before in whatever you want, then throw it into the dry heat. You'll know when it's done. It's not half as difficult as some make it out to be.

And when does jerky stay ever around long enough to go bad?

 

[Shadowrider]

Sooo...

The wife brang home a dehydrator to make jerky with.

Lots of recipes out there on the internet all of which essentially break down to marinade the meat in pretty much anything you think will taste good.

Trouble is they all disagree on cooking.

The dehydrator says to boil the meat in the marinade for 2 to 3 minutes after marinating all night.

Others say put it in an oven at 230 for a while. Others 160.

Pretty confusing.

I always believed you just dried the raw meat but that leaves it open to not killing any bacteria in it.

So what's the deal. Cook or not. If cook how long and at what temp?

Help!

I never did cook it. That's what the salt and cure is for.

I liked grinding the meat mixing in the seasoning and using the jerky gun. My mom bought me one of those kits for Christmas. I didn't think I'd like it, but the 1st time I used it I found it was the best way to make jerky there is. No more slicing and having to deal with the uneven cuts taking differing times to cure. Plus you don't pull your teeth out eating it.

 

[Perrone]

What kind of dehydrators do you guys have? I'm thinking about getting myself one for Christmas

 

[Rolando]

Ground meat is not jerky so I don't mess with it. It has a much higher chance of contamination too.

Slice the meat by hand. It helps if it is half frozen. If you use beef ask your grocery store to slice it for you. Use round. The meat counter will slice it for you for free.

Marinade in Soy and Worcestershire with a little liquid smoke. That is the basic recipe.

Marinade overnight.

Don't cook it.

Dehydrate until dry. Set temp to 160 if you can.

If you're looking for a dehydrator check out the Excalibur brand.

 

[Danny Tanner]

I never did cook it. That's what the salt and cure is for.

I liked grinding the meat mixing in the seasoning and using the jerky gun. My mom bought me one of those kits for Christmas. I didn't think I'd like it, but the 1st time I used it I found it was the best way to make jerky there is. No more slicing and having to deal with the uneven cuts taking differing times to cure. Plus you don't pull your teeth out eating it.

Cut across the grain if you prefer an easier to chew jerky.

 

[Danny Tanner]

Ground meat is not jerky so I don't mess with it. It has a much higher chance of contamination too.

Slice the meat by hand. It helps if it is half frozen. If you use beef ask your grocery store to slice it for you. Use round. The meat counter will slice it for you for free.

Marinade in Soy and Worcestershire with a little liquid smoke. That is the basic recipe.

Marinade overnight.

Don't cook it.

Dehydrate until dry. Set temp to 160 if you can.

If you're looking for a dehydrator check out the Excalibur brand.

1. I've made ground jerky a few times, and it does have its pros.
-A. It's CHEAP. If you're wanting to try out new recipes, test it with ground so you're not wasting a $12 hunk of good beef.
-B. It's easy to crumble and chew. Works GREAT for sticking in your cheek just like you would a wad of chaw.

2. This, half frozen and sliced by hand if you don't have a meat slicer or the deli refuses to slice it for you.

3. So expensive, I've always wanted one for all of the space. I've been using this and for $40, it's better than the Ronco or the random brand from Target I've had.

 

[SoonerDVM]

I've made tons of jerky and never pre-cooked it.

Just make sure it thoroughly dries and you're golden.