Food, Recipes > Beef >

(on Wikipedia: Food drying, Beef, Jerky)

See also:

• Steak marinades

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• LEM - Backwoods Jerky Variety Pack seems to be a pretty universal thing for the lazy or frugal.

Kent Rollins's Jerky ∞

• Easy Homemade Jerky without a Dehydrator, by Cowboy Kent Rollins

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• 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) ∞

(on Wikipedia)

• Korean Beef Jerky (Yukpo: 육포), by Maangchi

  • https://www.maangchi.com/recipe/yukpo

Biltong (Southern Africa) ∞

See Biltong

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

• EASY Homemade Ground Beef Jerky in a Food Dehydrator

  • by Stocking My Pantry
  • Her advice is wrong and dangerous; see if you can figure out how and why.

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• Holy shit use gloves; this stuff is a bacteria hazard!

• Use a curer in the meat for safety and shelf stability (longevity).

  • Be careful not to use too much, as it is unhealthy.
• 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.

Notes ∞

Safety ∞

• Use gloves

• Use salt

  • Be wary to not use too much!

• Strongly consider sodium nitrite

  • I've heard the United States government recommends 6.25% (4 oz. per 100 lbs, or 1 oz. per 25 lbs). I have not confirmed this source.
• If it's a little underdone you can just store it in the freezer and eat it straight from there. It's not like biting into ice cream or anything.

• You should not turn your machine off when it's not quite done, then go to bed, then turn it back on in the morning to "finish" drying. You must do it all in one go.

  • If you know your timing well, and have a good dehydrator with a shutoff then you can let it finish in there and just sit there. It's basically the same as laying it out on a counter. If you'd be confident with that, then you'd be confident with letting it stay in your deactivated dehydrator.

How do I know if my beef jerky is finished drying? ∞

Take it by both hands and bend it. It should crack but not break.

Last updated 2023-08-28 at 09:42:55