Beef jerky

Submitted by boskone

Easy beef jerky recipe, requires a couple of days total.

I'm adding a second, slightly more complex marinating procedure; the Simple procedure works fine, I just like my new way better. ;)

I use an actual dehydrator; there is no reason this won't work with an alternative dehydrating method.

Ingredients

 * 2-3 lbs. raw meat
 * 1 tbsp. salt
 * 3/4 tsp. pepper
 * 3/4 tsp. onion powder
 * 3/8 tsp. garlic salt
 * 1 tbsp. soy sauce
 * 1 drop tabasco sauce
 * 3 tbsp. liquid hickory smoke sauce (alternatively, 2 mesquite and 1 hickory)
 * 3/4 tsp. Worcestershire sauce
 * water

I usually use a top or bottom roast; they're relatively inexpensive, and a good cut overall for jerky. Just about anything can be used, however, except brisket. A bit of fat is fine (adds flavor), but too much will turn very tough; thinly marbled is good.

Slice the meat about 1/4 or 3/8 thick. You can usually have the people in the meat market at a grocery store do this for you.

You can use plain garlic powder. Use about 1/8 tsp and increase the salt a pinch.

If you like spicy jerky, use more Tobasco or a hotter sauce.

Simple Method

 * 1) Combine ingredients except meat fill up to 3/4 cup with water.
 * 2) Stir the ingredients well to dissolve at least some of the salt.
 * 3) Place the meat and spice mixture in a large Ziploc bag and soak overnight. Typically I make 1 batch of marinade per bag, and stack the meat no more than 2 layers.
 * 4) Knead the bag often to distribute the spice mixture evenly.
 * 5) Pour the excess marinade into a bowl, and cover with seran wrap.
 * 6) Dehydrate.
 * 7) Every now and again baste the jerky with the leftover marinade; I usually baste every hour or two, and turn over once during dehydrating.

The amount of time required to dehydrate varies with weather, preferences for jerky, and a number of other factors. The first few times check the jerky every few hours.

Complex Method
This method requires rigid containers. I use a ~14inch Rubbermaid pie box; it just happens to work out well.


 * 1) Combine the ingredients except meat, and fill to 3/4 cup with _warm_ water.
 * 2) Stir the ingredients well to dissolve at least some of the salt.
 * 3) Marinate for ~24 hours (longer doesn't seem to help much):
 * 4) Place a layer of meat, then marinade, then two layers of meat. Repeat with pairs of layers until all meat is placed.
 * 5) Ensure that the meat is, at most, barely broaching the marinade; I usually cover completely.
 * 6) Cover with an air-tight lid, and make sure it's sealed. Otherwise your fridge will smell like the marinade.
 * 7) Save the marinade when you're done.
 * 8) Dry the meat until you can't quite pinch moisture out of it...
 * 9) ...and here's the secret...
 * 10) Dip it in the leftover marinade, make sure it's fully covered. Roll it around.  Make a mess.  It'll soak the marinade right up.
 * 11) After the dipping move it back to the dehydrator. Optionally, baste with the remaining marinade, but that doesn't seem to really add much.