Making Jerky ?

Making Jerky ?

This is a discussion on Making Jerky ? within the Bushcraft - Primitive Skills - Survival Skills - Camping forums, part of the Related Topics category; Hi All I just got in my new food dehydrator and im looking for some jerky recipes and some how to tips! or any other ...

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    Senior Member Array TomEgun's Avatar
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    Making Jerky ?

    Hi All
    I just got in my new food dehydrator and im looking for some jerky recipes and some how to tips! or any other goods that would be a great thing to dehydrate .
    "If you want peace, prepare for war." Si vis pacem, para bellum.
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    I've always just grabbed pre packaged seasoning and followed the marinating instructions on the package. Liquid Smoke and crushed red peppers are about my only deviations. Keep that knife sharp, try to be reasonably consistent in thickness (which is not too thick btw) and working with partially frozen meat makes for easier cutting. You'll enjoy yourself I think.

    Be sure to trim 100% on fat and membrane.
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    VIP Member Array Aceoky's Avatar
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    That is Very important (uniform strips and no fat/membrane) I've made 100's of pounds of fresh venison into jerky - our kids would eat it within a couple days (more than you'd believe LOL) it's not really hard IF you follow that - as for "recipes" there are too many to list here (really) and most folks tastes vary (IOW experiment and find what you and yours Love) that is half the fun IMO
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    Senior Member Array ntkb's Avatar
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    Real quick one, soy sauce 1/3 cup add 1 2/3 cup water marinate over night, lay it out on paper plates sprinkle Montreal steak seasoning, and garlic power. Let it dry to your liking.
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    Apple slices with cinnamon, seasoned turkey, so many things
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    Distinguished Member Array shadowwalker's Avatar
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    I make jerky the cheap way, a old school locker cover all holes and vents with tin foil now take the old electric skillet that I bought at garage sale for 25 cents couple of branches off a apple tree whittle off some chips soak in water. Cut strips of meat soak in Worchester Sauce mixed with pineapple juice and Weber all natural Chicago steak seasoning. Chips in skillet set on medium hang strips of beef on tin foil wrapped hangers total cost for 12lbs of jerky $11.85 which makes it come out less than a $1.00 first and a whole lot less after the first batch. Coho Salmon Duck etc.
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  7. #7
    Senior Member Array TomEgun's Avatar
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    Im doing allot of research but if I screw up it will be dog treats .
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    "If you want peace, prepare for war." Si vis pacem, para bellum.
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    VIP Member Array mcp1810's Avatar
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    I like Alton Brown's recipe from his "Good Eats" show. He used a couple of furnace filters and a box fan to make his. Tastes good from a dehydrator too.
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    Be comforted OP. You will not screw it up other than coming out with a recipe that isn't as good as another. That's the cool thing about jerky. It's been happening many ways for Lord knows how long. You'll do great and have fun. And watch all your good work go in 30 minutes if you don't monitor the outbound.
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    I moved your thread here. More members will see it here.
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    Senior Member Array TomEgun's Avatar
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    Thanks I wasnt sure where to put it. :}
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    "If you want peace, prepare for war." Si vis pacem, para bellum.
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  12. #12
    Senior Member Array TomEgun's Avatar
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    On youtube allot trying to find low carb recipes I think I found a few.
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    "If you want peace, prepare for war." Si vis pacem, para bellum.
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    Old Paratroopers never die , we just regroup!!
    82nd ABN DIV.. GOD Bless our Troops!!
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  13. #13
    Senior Member Array Chuck R.'s Avatar
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    here's one I like:

    per one to three pounds of sliced meat, usually 1/4" thick. I cut my meat as it's defrosting, makes it easier to get consistency.

    1/2 bottle soy sauce
    1/2 bottle terriaki
    two teaspoons of liquid smoke
    one Tbls brown sugar
    two Tbls minced garlic (fresh or bottled)
    one teaspoon of salt, no table salt pickling salt, kosher salt or sea salt always one teaspoon of salt for one pound of meat
    one Tbls fresh ground pepper

    mix all together in a bowl or container let stand for at least 15min then add meat and marinade at least for 4 hours (I prefer overnight).

    One of my biggest jerky failings is to try and keep accurate records per batch, varying the pepper is a big deal. Sometimes I add-lib, and create a fantastic batch and can't ever seem to repeat it.

    I also vacuum seal my portions and refrigerate. It keeps a long, long time that way.

    Chuck
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    Senior Member Array TomEgun's Avatar
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    Im on a low carb lifestyle change, I wont say diet ..lol and I eat allot of jerky I plan on making bag loads of different jerky , I saw one last night where they were using chicken .
    "If you want peace, prepare for war." Si vis pacem, para bellum.
    NRA Member - GRNC Member
    Old Paratroopers never die , we just regroup!!
    82nd ABN DIV.. GOD Bless our Troops!!
    Foward Observer 3/505thPIR - A/319thAFAR
    87-91 "Just Cause - Desert Sheild/Storm"

  15. #15
    VIP Member Array Patti's Avatar
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    For drying raw meats safely, use the highest temperature setting in your dehydrator, preferably 155.

    Slice the strips into 1/4" strips.

    Marinate the meat in the refrigerator for 6 to 12 hours (or overnight), drain and dehydrate.

    Marinades can be made with soy, Worcestershire, tomato, or barbecue sauce, garlic, onion, curry powder, seasoned salt, or pepper.

    For beef jerky, I like to use Maggi marinade.

    Be sure to store the jerky in mylar bags with an oxygen absorber.

    Besides beef and venison jerky, you can also dehydrate poultry, lamb, fish, or hamburger.

    My kids gave me an Excalibur dehydrator for Christmas and I love it.
    welder516 likes this.
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