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Beef Jerky Recipe

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JEBar
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Re: Beef Jerky Recipe

Post by JEBar » Mon Nov 30, 2020 12:20 pm

don't know about that but it does have threaded muzzle .. ;)
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Re: Beef Jerky Recipe

Post by JEBar » Wed Dec 02, 2020 11:21 pm

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
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201202 003 Jerky Gun 001.jpg
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201202 001 mixing 1 LB lean hamburger 001.jpg
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JEBar
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Re: Beef Jerky Recipe

Post by JEBar » Thu Dec 03, 2020 10:42 am

first run .... looks like it will take a tray and about a half to take care of 1 lb
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Re: Beef Jerky Recipe

Post by CT_Shooter » Thu Dec 03, 2020 11:58 am

JEBar wrote:
Thu Dec 03, 2020 10:42 am
first run .... looks like it will take a tray and about a half to take care of 1 lb
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.
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Re: Beef Jerky Recipe

Post by JEBar » Thu Dec 03, 2020 1:15 pm

CT_Shooter wrote:
Thu Dec 03, 2020 11:58 am
Looks a bit different than what I'm used to. Did you dissolve the spices in water?
yes .... once she assembled the recipe, my wife felt it would be easier to uniformly get the spices to cover all of the hamburger
CT_Shooter wrote:
Thu Dec 03, 2020 11:58 am
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.
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 out

pictures were taken at 2 hours ..... at that time we rotated the trays in both order and orientation .... we also flipped the ribbons
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201203 003 at  1230 PM 002a flipped.jpg
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Re: Beef Jerky Recipe

Post by CT_Shooter » Thu Dec 03, 2020 7:59 pm

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.
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Re: Beef Jerky Recipe

Post by JEBar » Thu Dec 03, 2020 9:08 pm

CT_Shooter wrote:
Thu Dec 03, 2020 7:59 pm
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.
CT ...

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
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Re: Beef Jerky Recipe

Post by CT_Shooter » Thu Dec 03, 2020 9:19 pm

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
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.

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.
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Re: Beef Jerky Recipe

Post by JEBar » Thu Dec 03, 2020 9:50 pm

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
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Re: Beef Jerky Recipe

Post by JEBar » Fri Dec 04, 2020 8:22 pm

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 .. 8-) .. 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 .. :D .. that first pound of jerky is gone .... we plan to start another (larger) batch when we get back home on Sunday
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