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#1
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Home made beef jerky? Newbie
I have tried Beef Jerky many times, and I think it tastes absolutely
awesome. And then some. I am aware that "home made" Beef Jerky can be made from thin slices of ultra lean beef. I am more than willing to tinker around with various marinade recipes myself, but it is the addition of salt, and the smoking time (metal box smoker) that I am hoping to get some advice for. How much salt do you need to add, per given volume of marinade, or per given mass of fresh meat? (Since I live in Australia, I am familiar with metric measurements, not imperial) In a metal box smoker, how long do you need to smoke the beef strips for? I am looking to have fresh lean beef sliced into strips approx 5mm thick. Any advice here? Thanks. |
#2
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Home made beef jerky? Newbie
"shaz likd" wrote in message ups.com... I have tried Beef Jerky many times, and I think it tastes absolutely awesome. And then some. I am aware that "home made" Beef Jerky can be made from thin slices of ultra lean beef. I am more than willing to tinker around with various marinade recipes myself, but it is the addition of salt, and the smoking time (metal box smoker) that I am hoping to get some advice for. How much salt do you need to add, per given volume of marinade, or per given mass of fresh meat? (Since I live in Australia, I am familiar with metric measurements, not imperial) In a metal box smoker, how long do you need to smoke the beef strips for? I am looking to have fresh lean beef sliced into strips approx 5mm thick. Any advice here? Thanks. I don't use salt. I marinate the beef strips overnight in a combination of soy and Worcestershire sauces plus whatever spices I feel like, say, black and red pepper, montreal steak seasoning (which does have some salt in it), a little brown sugar, onion powder, garlic powder, dry mustard, then put them across the racks in a low oven, door ajar, until they are dry. A cookie sheet goes on the lower rack to catch any drips. http://microwebtech.com/ has some good info. |
#3
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Home made beef jerky? Newbie
shaz likd wrote:
I have tried Beef Jerky many times, and I think it tastes absolutely awesome. And then some. I am aware that "home made" Beef Jerky can be made from thin slices of ultra lean beef. I am more than willing to tinker around with various marinade recipes myself, but it is the addition of salt, and the smoking time (metal box smoker) that I am hoping to get some advice for. How much salt do you need to add, per given volume of marinade, or per given mass of fresh meat? (Since I live in Australia, I am familiar with metric measurements, not imperial) In a metal box smoker, how long do you need to smoke the beef strips for? I am looking to have fresh lean beef sliced into strips approx 5mm thick. Any advice here? Thanks. I don't use salt. Simply marinade in your choice of spices or buy a package. The smoking time and method depends on your preference. I usually smoke for about an hour with hickory chips and then just heat until the meat is dried to my liking. I've yet to make a perfect batch but it's fun trying. I also use a jerky shooter. I grind up my meat with seasonings and squeeze it out onto a screen. Very easy and it eliminates the tough as iron bits of dried sinew in your jerky. Andrew |
#4
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Home made beef jerky? Newbie
i don't use salt but i do use soy sauce. then i also usually add
worcesterchire sauce, garlic powder and black pepper. i put it all in a big ziploc bag and let it marinade for 24 hours (if possible), overnight at the least alternately i leave out the worcesterchire and use red pepper sauce (hot sauce). I slice it very thin and use a Nasco dehydrator. I don't worry too much about it being ultra-lean because i store it in the fridge and it's all eaten in a few days, I don't make huge batches to store for long periods. You would worry about the fat in that case because it would go rancid but it's ok if there is a little bit of fat if you are going to eat it ina day or 2. Scramled eggs and homemade beef jerky, mmmmmmmmmmmmmm |
#5
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Home made beef jerky? Newbie
shaz likd wrote:
I have tried Beef Jerky many times, and I think it tastes absolutely awesome. And then some. I am aware that "home made" Beef Jerky can be made from thin slices of ultra lean beef. I am more than willing to tinker around with various marinade recipes myself, but it is the addition of salt, and the smoking time (metal box smoker) that I am hoping to get some advice for. How much salt do you need to add, per given volume of marinade, or per given mass of fresh meat? (Since I live in Australia, I am familiar with metric measurements, not imperial) In a metal box smoker, how long do you need to smoke the beef strips for? I am looking to have fresh lean beef sliced into strips approx 5mm thick. Any advice here? Thanks. I use 1 teaspoon (5 ml) of salt and 1 teaspoon of brown sugar, and a generous amount (maybe 1/2 teaspoon?) of freshly ground black pepper for each pound of lean sliced meat strips. Mix with the meat and refrigerate overnight in a plastic bag or bowl. Then dry on a food dehydrator until it's like leather. It's better if you dry it in a smoker, but it is also very good without the smoke. Bob |
#6
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Home made beef jerky? Newbie
In article , "nanner" wrote:
i don't use salt but i do use soy sauce. then i also usually add worcesterchire sauce, garlic powder and black pepper. i put it all in a big ziploc bag and let it marinade for 24 hours (if possible), overnight at the least alternately i leave out the worcesterchire and use red pepper sauce (hot sauce). I slice it very thin and use a Nasco dehydrator. I don't worry too much about it being ultra-lean because i store it in the fridge and it's all eaten in a few days, I don't make huge batches to store for long periods. You would worry about the fat in that case because it would go rancid but it's ok if there is a little bit of fat if you are going to eat it ina day or 2. Scramled eggs and homemade beef jerky, mmmmmmmmmmmmmm I have used my turbo oven to dry hot peppers. In my turbo oven you could cook it then dry it. there is a special button to set dehydration mode. Now that this subject has come up, I'm going to have to try making some myself. I have marinated salmon in Terriaki, Worcester, and Soy. I wonder how my favorite home made barbecue sauce would add flavor. My home made barbecue sauce consists mainly of V8 juice. V8 does have plenty of salt. A turbo oven is a turbo oven. All ovens are convection. greg |
#7
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Home made beef jerky? Newbie
GregS wrote:
In article , "nanner" wrote: i don't use salt but i do use soy sauce. then i also usually add worcesterchire sauce, garlic powder and black pepper. i put it all in a big ziploc bag and let it marinade for 24 hours (if possible), overnight at the least alternately i leave out the worcesterchire and use red pepper sauce (hot sauce). I slice it very thin and use a Nasco dehydrator. I don't worry too much about it being ultra-lean because i store it in the fridge and it's all eaten in a few days, I don't make huge batches to store for long periods. You would worry about the fat in that case because it would go rancid but it's ok if there is a little bit of fat if you are going to eat it ina day or 2. Scramled eggs and homemade beef jerky, mmmmmmmmmmmmmm I have used my turbo oven to dry hot peppers. In my turbo oven you could cook it then dry it. there is a special button to set dehydration mode. Now that this subject has come up, I'm going to have to try making some myself. I have marinated salmon in Terriaki, Worcester, and Soy. I wonder how my favorite home made barbecue sauce would add flavor. My home made barbecue sauce consists mainly of V8 juice. V8 does have plenty of salt. A turbo oven is a turbo oven. All ovens are convection. greg You don't want to cook the meat, just dry it out. IMHO, it doesn't need much more than the concentrated beef flavor. I won a blue ribbon at the county fair 2 years ago with my beef jerky. The judges only comments were "wonderful flavor" It was just salt and pepper and brown sugar and sliced rump roast. It wasn't even smoked. (maybe if it was I would have done better, who knows) Instead of soy, think traditional sausage spices if you want to spice it up a bit: garlic, mace, nutmeg, coriander seed, mustard seed, celery seed, cayenne, or maybe allspice (probably not all at once ;-) Bob |
#8
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Home made beef jerky? Newbie
"shaz likd" wrote in message ups.com... I have tried Beef Jerky many times, and I think it tastes absolutely awesome. And then some. I am aware that "home made" Beef Jerky can be made from thin slices of ultra lean beef. I am more than willing to tinker around with various marinade recipes myself, but it is the addition of salt, and the smoking time (metal box smoker) that I am hoping to get some advice for. How much salt do you need to add, per given volume of marinade, or per given mass of fresh meat? (Since I live in Australia, I am familiar with metric measurements, not imperial) In a metal box smoker, how long do you need to smoke the beef strips for? I am looking to have fresh lean beef sliced into strips approx 5mm thick. Any advice here? Thanks. Here is a post I made to a different group using an electric smoler. I am about ready to try this with my offset smoker. Take what you need and leave the rest, Dimitri Last week Vons (Safeway) had "London Broil" (top round) on sale in the family pack 2 4+ pound packages later I decided to continue with my jerky experimentation using a Char Broil Water Smoker (Electric) Here's how it went. 1. Partially freeze the beef 2. Trim and slice into strips about 1/4 inch thick as best you can. 3. Lightly pound each strip with a metal meat tenderizer (flat metal hammer with points). 4. Marinate overnight in the fridge in the following: 1 1/2 cup Lee & Perrins 1 1/2 cup Soy sauce. 1 T Garlic powder 2 T Granulated Onion ( Ok I like onion) 3 Packets of Splenda (or 4 to 6 t sugar) 1 1/2 t. Black Pepper 1 t Pico De Gallo (dried ground Mexican red chilies) I suppose Cayenne is the same. 5. About 6 AM I found every rack in the house and laid out the beef onto the 2 smoker racks +. 6. Loaded the smoker and removed the water pan (well the pan came out first) 7. The very top rack (2 oven racks set at 90 degrees to each other) sat on top of the smoker so the lid would not seat. 8. Added 1 large chunks of mesquite onto the coil. set the lid on top of the racks then placed 4 (each at 90 degrees to each other) wooden chopsticks to raise the barrel a little on the bottom to allow air to circulate. 9. Set an instant read thermometer into the top rack so the face was showing. 10. Turned the thermostat to low until the circulating air/smoke read a little over 100. 11. Went to a party (one more chunk of wood before I left) - came back around 8:30 PM to perfectly dried and not cooked jerky. Tasty! Better than the last several batches - nice texture and flavor. Dimitri |
#9
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Home made beef jerky? Newbie
In article , "Dimitri" wrote:
"shaz likd" wrote in message oups.com... I have tried Beef Jerky many times, and I think it tastes absolutely awesome. And then some. I am aware that "home made" Beef Jerky can be made from thin slices of ultra lean beef. I am more than willing to tinker around with various marinade recipes myself, but it is the addition of salt, and the smoking time (metal box smoker) that I am hoping to get some advice for. How much salt do you need to add, per given volume of marinade, or per given mass of fresh meat? (Since I live in Australia, I am familiar with metric measurements, not imperial) In a metal box smoker, how long do you need to smoke the beef strips for? I am looking to have fresh lean beef sliced into strips approx 5mm thick. Any advice here? Thanks. Here is a post I made to a different group using an electric smoler. I am about ready to try this with my offset smoker. Take what you need and leave the rest, Dimitri Last week Vons (Safeway) had "London Broil" (top round) on sale in the family pack 2 4+ pound packages later I decided to continue with my jerky experimentation using a Char Broil Water Smoker (Electric) Here's how it went. 1. Partially freeze the beef 2. Trim and slice into strips about 1/4 inch thick as best you can. 3. Lightly pound each strip with a metal meat tenderizer (flat metal hammer with points). 4. Marinate overnight in the fridge in the following: 1 1/2 cup Lee & Perrins 1 1/2 cup Soy sauce. 1 T Garlic powder 2 T Granulated Onion ( Ok I like onion) 3 Packets of Splenda (or 4 to 6 t sugar) 1 1/2 t. Black Pepper 1 t Pico De Gallo (dried ground Mexican red chilies) I suppose Cayenne is I didn't know, but just now found out they are the same. Red hot chile peppers have become my favorite pepper. Hard to find good batches at my grocery. I eat a whole one. The bottom ends are very sweet and not hot, then at some point they start to get hot and sometimes are not hot at the top. Pico De Gallo also has other ingredients as I read in Wikipedia, and can also use different peppers. greg |
#10
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Home made beef jerky? Newbie
"GregS" wrote in message ... In article , "Dimitri" wrote: "shaz likd" wrote in message roups.com... I have tried Beef Jerky many times, and I think it tastes absolutely awesome. And then some. I am aware that "home made" Beef Jerky can be made from thin slices of ultra lean beef. I am more than willing to tinker around with various marinade recipes myself, but it is the addition of salt, and the smoking time (metal box smoker) that I am hoping to get some advice for. How much salt do you need to add, per given volume of marinade, or per given mass of fresh meat? (Since I live in Australia, I am familiar with metric measurements, not imperial) In a metal box smoker, how long do you need to smoke the beef strips for? I am looking to have fresh lean beef sliced into strips approx 5mm thick. Any advice here? Thanks. Here is a post I made to a different group using an electric smoler. I am about ready to try this with my offset smoker. Take what you need and leave the rest, Dimitri (clipped recipe & method) greg I have a beef jerky cookbook that recommends 2 1/4 teaspoon salt (or equivalent) per kilo. I made jerky once with real pico de gallo, a kind of fresh green jalapeño, tomato, onion, cilantro relish in vinegar, some salt already added. Was good, a nice fresh sort of taste. Did see a powdered form at the store yesterday was mostly salt. I also like powdered chipotle peppers in my jerky (smoked, dried red jalapeños, sometimes canned in sauce) and I make a fabulous curried beef jerky that is not hot. But we're never without garlic Sometimes I feel like a nut, sometimes I'm not. Edrena |
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