Spring has sprung. Get out and shoot your Henry
Beef Jerky Recipe
- JEBar
- Town Marshal / Deputy Admin
- Posts: 19268
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Beef Jerky Recipe
our equipment arrived today .... we mixed up a pound of ground beef that is now in the frig .... we plan to load it into the "jerky gun" and make our first run of jerky in the morning .... the pictures below show the beef processed so far and our new equipment
- Attachments
-
- 201202 001 Nesco Dehydrator 001.jpg (47.07 KiB) Viewed 1750 times
-
- 201202 001 Nesco Dehydrator 002.jpg (60.1 KiB) Viewed 1750 times
-
- 201202 002 Nesco Dehydrator 001.jpg (94.91 KiB) Viewed 1750 times
-
- 201202 002 Nesco Dehydrator 002.jpg (93.57 KiB) Viewed 1750 times
-
- 201202 003 Jerky Gun 001.jpg (84.84 KiB) Viewed 1750 times
-
- 201202 004 Jerky Gun 001.jpg (77.93 KiB) Viewed 1750 times
-
- 201202 001 mixing 1 LB lean hamburger 001.jpg (71.24 KiB) Viewed 1750 times
-
- 201202 001 mixing 1 LB lean hamburger 003.jpg (78.57 KiB) Viewed 1750 times
-
- 201202 002 zip locked for frig 003.jpg (69.55 KiB) Viewed 1750 times
1 x
- JEBar
- Town Marshal / Deputy Admin
- Posts: 19268
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Beef Jerky Recipe
first run .... looks like it will take a tray and about a half to take care of 1 lb
- Attachments
-
- 201203 001 at 1030 AM 001.jpg (94.56 KiB) Viewed 1745 times
-
- 201203 001 at 1030 AM 002.jpg (101.22 KiB) Viewed 1745 times
-
- 201203 002 at 1030 AM 001.jpg (62.49 KiB) Viewed 1745 times
0 x
- CT_Shooter
- Administrator emeritus
- Posts: 5152
- Joined: Mon Mar 21, 2016 8:42 am
- Location: Connecticut
Re: Beef Jerky Recipe
Looks a bit different than what I'm used to. Did you dissolve the spices in water?
I make the ribbons shorter, about 4" long, just to make it easier to store it. Not that it lasts long enough to be concerned with storage. I ate the entire batch I just made in three days. I bought another LB of hamburger today to make more.
0 x
H006M Big Boy Brass .357 - H001 Classic .22LR - Uberti / Taylors & Co. SmokeWagon .357 5.5" - Uberti / Taylors & Co. RanchHand .22LR 5.5"
- JEBar
- Town Marshal / Deputy Admin
- Posts: 19268
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Beef Jerky Recipe
yes .... once she assembled the recipe, my wife felt it would be easier to uniformly get the spices to cover all of the hamburgerCT_Shooter wrote: ↑Thu Dec 03, 2020 11:58 amLooks a bit different than what I'm used to. Did you dissolve the spices in water?
shorter ribbons make sense .... we'd figured on cutting ours prior to bagging them .... hope ours turns out to be as good as yours .... because of your experience we did cut back on the salt .... looking forward to seeing how that works outCT_Shooter wrote: ↑Thu Dec 03, 2020 11:58 amI make the ribbons shorter, about 4" long, just to make it easier to store it. Not that it lasts long enough to be concerned with storage. I ate the entire batch I just made in three days. I bought another LB of hamburger today to make more.
pictures were taken at 2 hours ..... at that time we rotated the trays in both order and orientation .... we also flipped the ribbons
- Attachments
-
- 201203 003 at 1230 PM 001.jpg (92.65 KiB) Viewed 1738 times
-
- 201203 003 at 1230 PM 001a flipped.jpg (99.82 KiB) Viewed 1738 times
-
- 201203 003 at 1230 PM 002.jpg (103.16 KiB) Viewed 1738 times
-
- 201203 003 at 1230 PM 002a flipped.jpg (90.34 KiB) Viewed 1738 times
1 x
- CT_Shooter
- Administrator emeritus
- Posts: 5152
- Joined: Mon Mar 21, 2016 8:42 am
- Location: Connecticut
Re: Beef Jerky Recipe
I just mixed another 1 LB batch using 1 Tsp of salt, no water. It's relaxing in the fridge until tomorrow. The grocery store only had 90% sirloin, so that's what I'm marinating.
On another note, the paper aisle in this small town store was stocked to the rafters. I bought an eight roll package of Bounty double roll select-a-size paper towels, leaving several dozens of them for the rest of the shoppers to carry away. I like that.
On another note, the paper aisle in this small town store was stocked to the rafters. I bought an eight roll package of Bounty double roll select-a-size paper towels, leaving several dozens of them for the rest of the shoppers to carry away. I like that.
0 x
H006M Big Boy Brass .357 - H001 Classic .22LR - Uberti / Taylors & Co. SmokeWagon .357 5.5" - Uberti / Taylors & Co. RanchHand .22LR 5.5"
- JEBar
- Town Marshal / Deputy Admin
- Posts: 19268
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Beef Jerky Recipe
CT ...CT_Shooter wrote: ↑Thu Dec 03, 2020 7:59 pmI just mixed another 1 LB batch using 1 Tsp of salt, no water. It's relaxing in the fridge until tomorrow. The grocery store only had 90% sirloin, so that's what I'm marinating.
does your Jerky turn out to be soft or hard
90% sirloin should do well .... at first taste, ours is softer than I'm used to and it does have good flavor .... for our next batch we have to reduce the amount of Cayenne pepper .... its a bit hot for my wife and daughter
0 x
- CT_Shooter
- Administrator emeritus
- Posts: 5152
- Joined: Mon Mar 21, 2016 8:42 am
- Location: Connecticut
Re: Beef Jerky Recipe
I let it dry for almost all of 8 hours at 140 degrees. I don't turn it or rotate the trays, but I do check it about every hour after five, looking for moisture (water or fat) beading up on the surface. When I consider it's done, it's because it's hard enough to cleanly snap if I break it off or bite into it.JEBar wrote: ↑Thu Dec 03, 2020 9:08 pm...does your Jerky turn out to be soft or hard
90% sirloin should do well .... at first taste, ours is softer than I'm used to and it does have good flavor .... for our next batch we have to reduce the amount of Cayenne pepper .... its a bit hot for my wife and daughter
You might not have given it enough time do dry, which is something that comes with experience... at least, for me it was. The amount of cayenne is perfect for my old palate! I like Szechuan Chinese food, too.
0 x
H006M Big Boy Brass .357 - H001 Classic .22LR - Uberti / Taylors & Co. SmokeWagon .357 5.5" - Uberti / Taylors & Co. RanchHand .22LR 5.5"
- JEBar
- Town Marshal / Deputy Admin
- Posts: 19268
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Beef Jerky Recipe
the info that came with our dehydrator says it is set to run at 160 degrees .... I'd think that might shorten the time a bit .... the hamburger we used was shown as 90 - 10 and we never saw any sign of moisture (water or fat) beading up on the surface.... we were also happy to see that it didn't stick (at all) to the dehydrating trays .... that makes cleanup super easy
0 x
- JEBar
- Town Marshal / Deputy Admin
- Posts: 19268
- Joined: Sun Mar 20, 2016 10:58 pm
- Location: central NC
Re: Beef Jerky Recipe
last night when we removed the trays of Jerky from the dehydrator their texture was a bit soft .... we sat them on the table to cure and frankly forgot about them .... this morning when we looked at them, they had firmed up .... in short, they looked and importantly tasted like prime jerky .. .. we are currently camped with our club and brought the pound of jerky of with us .... to say that it was a hit is putting it mildly .... I've just emailed a link to the dehydrator on Amazon to two of the fellows who have decided to make their own .... even though they aren't familiar with its source, they asked me to extend their thanks for the recipe to CT .. .. that first pound of jerky is gone .... we plan to start another (larger) batch when we get back home on Sunday
1 x