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#1
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Anyone make jerky?
I've become hooked on jerky as a nighttime snack, but it's getting
expensive. The kind I get is WalMart brand (blue bag) and it's $5.99 for 8ozs. It has 2g. of carbs per oz. Between myself and 2yr. old who LOVES it we usually eat a 1/2 a bag a night. I'd like to be able to make my own so it'll be cheaper and have less preservatives. Does anyone make their own? I tried a recipe I found on the web a few months ago that was awful, so I thought I'd ask here before I go & ruin anymore meat. Thanks, Teresa (Abbr. my state to email) |
#2
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Anyone make jerky?
We made a couple batches of jerky using this jerky rack
http://www.ovenjerkymaker.com/page/page/172672.htm (we found the website when googling for jerky recipes). Although you can make jerky by putting the meat on racks over cookie sheets, this "hanging" design seems to allow much better airflow. We have not yet made our own marinade, as we're still working on the last batch we made with marinade from the company who sold the rack, but I'm looking forward to it! (I personally think the homemade stuff lasts much longer, simply because it takes longer to it it, since it's all meat without any filler. Frankly, I'm not sure how well a 2-year-old might handle the homemade jerky, since it takes a lot of chewing......just something to think about.) However you make jerky, I strongly suggest that you line the cookie sheets (or pans, or whatever) with aluminum foil -- after all, you're basically drying *everything* in the oven, including drips! Anne Lurie Raleigh, NC "Teresa" wrote in message ... I've become hooked on jerky as a nighttime snack, but it's getting expensive. The kind I get is WalMart brand (blue bag) and it's $5.99 for 8ozs. It has 2g. of carbs per oz. Between myself and 2yr. old who LOVES it we usually eat a 1/2 a bag a night. I'd like to be able to make my own so it'll be cheaper and have less preservatives. Does anyone make their own? I tried a recipe I found on the web a few months ago that was awful, so I thought I'd ask here before I go & ruin anymore meat. Thanks, Teresa (Abbr. my state to email) |
#3
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Anyone make jerky?
On Sun, 18 Jan 2004 14:49:08 -0600, "Teresa"
tripped the light fantastic, then quipped: I'd like to be able to make my own so it'll be cheaper and have less preservatives. Does anyone make their own? I tried a recipe I found on the web a few months ago that was awful, so I thought I'd ask here before I go & ruin anymore meat. Thanks, Teresa Hi, Teresa. I've made jerky for years. I either select a beef roast with as little fat in it as possible and have the butcher slice it for jerky, or I season the leanest ground beef I can find and use that. I've always used my dehydrator, but it can also be done in a low-temp oven (200 degrees or so). For a sliced roast, I do the following: Combine soy sauce, liquid smoke, garlic powder, onion powder, meat tenderizer, and pepper in a bowl. I never measure the ingredients, but the above order denotes the amounts from largest to smallest. You can add cayenne pepper, sweetener, and other spices if you like. Personally, I leave them out because I don't like sweet jerky, and can't tolerate hot, spicy foods. Add your sliced beef and marinate it in the refrigerator for several hours (or overnight), stirring it occasionally so the liquid soaks into the beef well. After it's marinated, I lay the slices on the dehydrator trays and let it go for 8 hours or so. It's much better than any jerky I've bought, and omitting the sweetener keeps the carb count in check. For ground beef (or ground turkey for Turkey Jerky): The above ingredients can be used in the same way as for the sliced roast, but I prefer American Harvest's Jerky Spiceworks seasoning available at WalMart and other stores. Per pound of ground beef, add one seasoning packet and one packet of salt (both are included in the box). Mix these VERY well into the ground beef (I suggest mixing it with your hands to make sure all the seasonings and salt are incorporated into the meat). You can then place a small snowball-sized bit of the mix between two sheets of wax paper and use a rolling pin to flatten it to the desired thickness and cut the slab into strips, or buy the Spiceworks Jerky Maker...it looks like a cookie press. The press makes the process MUCH easier, and pays for itself in no time; it allows you to easily make flat strips or round sticks. Place the strips or sticks on the dehydrator trays for at least two hours...I usually leave them in for a minimum of five hours. Making jerky is really easy, and MUCH less expensive for what is, in my opinion, a far superior product. Last week, I made four pounds of ground beef jerky for less than $10.00. The carb count is negligible, so it makes a great addition to a low carb WOE. Hope this helps. Tee http://www.geocities.com/tee_king Remove -no-spam- to email me. "Life is not a journey to the grave with the intention of arriving safely in one pretty and well preserved package, but to skid across the line broadside, thoroughly used up, worn out, leaking oil, and shouting, *GERONIMO!*" |
#4
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Anyone make jerky?
I just put in a batch tonight. I bought a roast from Sam's Club, sliced it
myself and made some marinade. I make the marinade from soy sauce, liquid smoke and splenda. I don't have a recipe, I just add ingredients until they taste right. I have a Ronco food dehydrator which I absolutely love. With the food dehydrator it takes between 12 and 24 hours depending on how thick you slice it. -Meagan(Uffin) "Teresa" wrote in message ... I've become hooked on jerky as a nighttime snack, but it's getting expensive. The kind I get is WalMart brand (blue bag) and it's $5.99 for 8ozs. It has 2g. of carbs per oz. Between myself and 2yr. old who LOVES it we usually eat a 1/2 a bag a night. I'd like to be able to make my own so it'll be cheaper and have less preservatives. Does anyone make their own? I tried a recipe I found on the web a few months ago that was awful, so I thought I'd ask here before I go & ruin anymore meat. Thanks, Teresa (Abbr. my state to email) |
#5
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Anyone make jerky?
"Uffin" wrote - I have a Ronco food dehydrator which I absolutely love. With the food dehydrator it takes between 12 and 24 hours depending on how thick you slice it. -Meagan(Uffin) I'm glad you like your Ronco because I bought a new one off eBay tonight. Hopefully I'll have good results too =) Teresa |
#6
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Anyone make jerky?
"Tee King" wrote- Making jerky is really easy, and MUCH less expensive for what is, in my opinion, a far superior product. Last week, I made four pounds of ground beef jerky for less than $10.00. The carb count is negligible, so it makes a great addition to a low carb WOE. Hope this helps. Tee Yes, that "recipe" will help me a lot! I just ordered a dehydrator, so I'll have to experiment with the marinade a little when it arrives. Thanks for the basic ingredient list. Teresa |
#7
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Anyone make jerky?
wrote- The biggest hint is to call the grocery store and tell them you're making fajitas, and would they slice you up a steak/roast/whatever. Saves TONS of backbreaking work. Thanks for the tip! Teresa |
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