Thank you very much. Pay attention to the direction of your slices, too. Let this marinade in the refrigerator for 4-24 hours...longer is better. We fall somewhere in the middle: use your favorite cut, ideally a lean one, but any will do as long as you can remove the fat from it. 8 years ago Either way, it’s as easy as can be: just combine all the marinade ingredients in a container and mix well. on Introduction, if you relaly wanna dry it over a day or so i suggest looking for a box fan dehydrator or if you have an oven you can set very low put it on cooling racks and put it in the oven its similar to doing it this way. Original Beef Jerky Recipe: A Classic Snack, the Old-School Way (Step by Step), NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray, Jack Daniels Beef Jerky Recipe: A Match Made in Heaven, Between $4 and $5 for a 1.52 oz. Click here for more ideas on how to tweak this recipe for your personal tastes. If they touch, they'll stick together and could inhibit air flow. In case there's some heat resistant flying insect, you may want someone handy to shoo them away. Before storage, go through your jerky and cut it into smaller pieces. 5 years ago Great recipe. Use a bottle brush to clean every nook and cranny of the trays. If you'd like to save some for further into the future, you can freeze it for up to six months. It also will work here in Nevada, Minnesota, Saskatewan, or anywhere else one might be, any time of the year! Fortunately, there are many recipes to choose from. Each pound of beef will yield approximately 7 oz. If you're using the "Desert Sun" method, you would put the meat out as soon as the outside temperature reaches about 100°F (40°C). Thicker slices need more time, and if you prefer a crispier texture, you’ll want to dehydrate for longer, too. I think this should work in a oven too. Create your Jerky.com account to receive promotional news and access to a faster checkout process. It smells so good, but you can't touch it till it's done! the metohd looks very good. Trim all fat from the beef, then freeze for 1-2 hours.2. Even the kits you buy put them in there for a preservative. on Step 4. Fish? Most Americans wouldn't know the difference between a Food Dehydrator and a Berliner Filler... 10 years ago 11 years ago While I could build another Alton Brown jig, the dehydrator has the added feature of heating the meat to 160° (71°C) eliminating any nasty bacteria risk and a lot simpler cleanup! Why the name? When that craving hits, give our original beef jerky recipe a try. Funny, i´m from Germany, i never heard of something like a dehydrator... Looks like jerky is the big deal in the us, or is it just they have machines for everything? Then using a good serrated knife or electric knife, slice it against the grain as thin as practical. He sandwiches the meat between furnace filters, Reply Share it with your friends! For this step, you have three options. Unlike looking for a great steak, were looking for the least fat / ribboning possible. They can be pretty close since they'll shrink away from each other rather quickly. There are other meats you could use such as venison, lamb (mutton? Your jerky will last longer and taste better if you trim all the fat from the beef first. You can use the dishwasher if you want, but be sure to turn off the automatic drying feature or remove the trays immediately after the final rinse. That's not going to happen this time of year though, so let's use my new dehydrator! If you go the serrated knife route, you may want to cut the initial chunk of meat in half and put the other half back in the freezer until you're ready. Or you can whip it up fresh right before adding the beef — it’s up to you. Everything else is measured by the hand-full, or pinch... 1/2 cup - Worcestershire Sauce 1/2 cup - Soy Sauce (Quality is important here! This requires a very hot, preferably windy day. Please consult a healthcare practitioner before making changes to your diet. 9 years ago If it doesn't taste good now, it won't when you're done! It's nice to run into a like minded butcher from time to time. If they're the squeamish type, let them think it's store bought until they taste it. Of couse you do! Plan on drying time of between four and eight hours, depending on the thickness of your meat. Makes 5 servingsPrep time: 30 minutesMarinade time: 7-24 hoursCook time: 4-8 hours.
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