LEM - Backwoods Jerky Variety Pack seems to be a pretty universal thing for the lazy or frugal.
Kent Rollins's Jerky ∞
- ¼ cup soy sauce
- 2 ½ tbsp. liquid smoke
- 2 tbsp Worcestershire
- 2 tbsp light brown sugar
- 2 tsp salt
1 tsp meat tenderizer
- e.g. Bromelain
- ½ tsp coarse ground pepper
- 1 tsp onion powder
- 1 tsp smoked paprika
1 tsp garlic powder
Maangchi's Yukpo (Korean) ∞
Biltong (Southern Africa) ∞
Ground beef jerky ∞
(It turns out that ground beef is actually more expensive than just a regular inside roast, so this is just here for reference.)
If this grosses you out, keep in mind that storebought is usually made with scrap meat, and self-made ground jerky will have much better texture and chew than a tube of commercial jerky like a Slim Jim.
Ground jerky does require specialized tools to make, as well as careful handling and additives to protect it from bacteria.
- Making Jerky From Ground Beef, by JohnByTheCreek
- Her advice is wrong and dangerous; see if you can figure out how and why.
- Holy shit use gloves; this stuff is a bacteria hazard!
- Use a curer in the meat for safety and shelf stability (longevity).
- Put powders into your liquid to mix in there first.
- You need an electric mixer.
You ought to use a ground beef jerky "gun" to squirt it out like a cake icing pouch thing. Shaping into rough patties can kind of work, but there is definitely thickness inconsistency if doing it by hand right on to the drying rack. Maybe one can learn from pastry makers and use a roller.