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View Full Version : Superbrad's Ultimate Beef Jerky



superbrad
04-30-2012, 08:02 AM
http://2.bp.blogspot.com/_b7A8Y2yTbLY/Ss_QS0TpMoI/AAAAAAAAADg/_WdudgjaJ18/s400/Jack_n_gils_beef_jerky-362x271.jpg



Ingredients

4 pounds beef round steak, cut into thin strips
1/2 cup soy sauce
4 tablespoons Worcestershire sauce
4 tablespoons liquid smoke
4 tablespoons brown sugar
4 teaspoons salt
2 teaspoon ground black pepper
2 teaspoon meat tenderizer
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon paprika (For spicy jerky use cayenne pepper)

Directions

1.Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

2.Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.

3.Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags. If you don't have a dehydrator cook directly on oven rack at 160 degrees until done... meat should feel leathery and be pliable, use a cookie sheet on th erack below to catch any drippings.


Jerky will stay good in a ziploc bag or jar for 6-8 weeks.... good for 2 years if cryovac'd... no refrigeration required

jwirecom109
04-30-2012, 08:04 AM
I do my own beef jerky too.
This is a pretty decent recipe, next batch i might try this out :D

superbrad
04-30-2012, 08:07 AM
Do you run a dehydrator or a smoker Jwire?... I have both but I find teh dehydrator is much easier... and cheaper....

jwirecom109
04-30-2012, 08:09 AM
I run a smoker. Just one of those small little big chief ones.
More time, more cleaning required, But it drives the whole block crazy with hunger :D when that meat starts to smoke lol.

superbrad
04-30-2012, 08:16 AM
I bet.... my smoker is a charcoal cabinet smoker.... it's 4 foot tall and 2 1/2 feet wide.... it makes good jerky but takes a lot of time and babysitting to feed charcaol into it and keep the temperature steady.... that being said a nice smoked turkey or porkback is a thing of beauty....

jwirecom109
04-30-2012, 08:19 AM
My mother's boyfriend has a large smoking unit and he made us up some smoked bacon recently and it was mint! So the smoked chicken and turkeys were amazing.

Smokers are great units if you don't mind the time and effort

OutdoorPursuitsCanada
04-30-2012, 10:17 AM
I have only 4 lbs of deer meat left for jerky - I think I am gonna try this recipe, smoked with cherry wood! Thanks superbrad. As a side note - if you are ever looking for pretty much the best jerky cookbook ever we sell it ;) http://www.outdoorpursuitscanada.com/products/The-Complete-Jerky-Book.html

superbrad
04-30-2012, 10:39 AM
Nice!... maybe I'll throw that on the upcoming order..... :).... oh, and if you are going to smoke your jerky and you want to try my recipe then make sure you leave out the liquid smoke.... replace it with water.... believe it or not there is such a thing as too much smoke.....

saskgunowner
04-30-2012, 10:57 AM
http://2.bp.blogspot.com/_b7A8Y2yTbLY/Ss_QS0TpMoI/AAAAAAAAADg/_WdudgjaJ18/s400/Jack_n_gils_beef_jerky-362x271.jpg



Ingredients

4 pounds beef round steak, cut into thin strips
1/2 cup soy sauce
4 tablespoons Worcestershire sauce
4 tablespoons liquid smoke
4 tablespoons brown sugar
4 teaspoons salt
2 teaspoon ground black pepper
2 teaspoon meat tenderizer
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon paprika (For spicy jerky use cayenne pepper)

Directions

1.Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

2.Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.

3.Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags. If you don't have a dehydrator cook directly on oven rack at 160 degrees until done... meat should feel leathery and be pliable, use a cookie sheet on th erack below to catch any drippings.


Jerky will stay good in a ziploc bag or jar for 6-8 weeks.... good for 2 years if cryovac'd... no refrigeration required

I'm gonna have to make up a batch a jerky soon. Let's be honest with ourselves though, jerky won't last 6-8 weeks anywhere's unless you lose it in the bottom of the freezer or in the pocket of your hunting jacket.:D

jwirecom109
04-30-2012, 10:58 AM
Nice!... maybe I'll throw that on the upcoming order..... :).... oh, and if you are going to smoke your jerky and you want to try my recipe then make sure you leave out the liquid smoke.... replace it with water.... believe it or not there is such a thing as too much smoke.....

I agree with you the first batch i did was extremely smokey, I liked it but it was strong for everyone else.

jonanddad
04-30-2012, 01:05 PM
Sounds good :) I have some deer I may have to try this with :) I know what my plan for Wednesday is

jonanddad
04-30-2012, 01:11 PM
Where would someone get the liquid smoke? I have all the other ingredients

superbrad
04-30-2012, 01:15 PM
Where would someone get the liquid smoke? I have all the other ingredients

Any grocery store should have it near where they keep the marinades and bbq sauces etc....

jonanddad
04-30-2012, 01:19 PM
Any grocery store should have it near where they keep the marinades and bbq sauces etc....

Nice time to goto Superstore or Walmart!

bellero
04-30-2012, 03:19 PM
I'll try this recipe for my next batch of jerky, thanks Brad.

OutdoorPursuitsCanada
04-30-2012, 03:22 PM
It's official - 4 lbs of deer meat thawing out (or as my wife says: "un-thawing"?) gonna hit the smoker tomorrow with this one.

fogducker
04-30-2012, 04:26 PM
4 pounds beef round steak, cut into thin strips

about what thickness of steaks do you like to use??and how thick do you cut your slices?

jonanddad
04-30-2012, 05:12 PM
Nice time to goto Superstore or Walmart!

FYI Walmart does not carry liquid smoke anymore you have to got Superstore

Bullwhip
04-30-2012, 05:21 PM
If you have trouble with that Little Chief keeping its heat depending on what the weather is doing outside, get or make a box big enough to go over top of it but not touch it anywhere.

We have a little Len Thompson one at work that sometimes gave inconsistent results due to wind and cold stealing heat from the smoker. We threw an old cardboard barrel over top of it and it churned out awesome jerky no matter what after that.

As well, if you are using wood chips in the little pan that goes almost on the element, let the woodchips soak in some water before use. They'll last longer and give you a better smoke than just tossing them on dry.

If you are after liquid smoke, Safeway and Sobey's both carry Coghlins, both hickory and mesquite. I prefer mesquite over hickory but it really is personal preference.

superbrad
04-30-2012, 06:33 PM
about what thickness of steaks do you like to use??and how thick do you cut your slices?

I actually prefer the roasts.... but for thin jerky (the leathery kind) go with 1/8th of an inch.... for the chewy steak kind go with 1/4"....

superbrad
04-30-2012, 06:34 PM
FYI Walmart does not carry liquid smoke anymore you have to got Superstore

I got mine at superstore also....

fogducker
04-30-2012, 06:47 PM
I got mine at superstore also....
was just up at the small sobeys near me getting some lunch meats...they have both liquid smokes there for $4.49 a bottle

jonanddad
04-30-2012, 06:52 PM
was just up at the small sobeys near me getting some lunch meats...they have both liquid smokes there for $4.49 a bottle

Yep thats what I paid for mine plus no GST on it :)

Forbes/Hutton
04-30-2012, 07:23 PM
Sounds like a contest.

You can each send me a one pound sample and I will declare a winner.

jonanddad
04-30-2012, 07:41 PM
Sounds like a contest.

You can each send me a one pound sample and I will declare a winner.

I think you would be the only winner lol

Forbes/Hutton
04-30-2012, 08:55 PM
I think you would be the only winner lol

Yep. you guys would be fighting for the silver and bronze medals.

jonanddad
05-02-2012, 12:31 AM
Okay started my batch this evening, Here are some pics:

http://i63.photobucket.com/albums/h145/jonanddad2006/IMG_1670.jpg
http://i63.photobucket.com/albums/h145/jonanddad2006/IMG_1671.jpg
http://i63.photobucket.com/albums/h145/jonanddad2006/IMG_1672.jpg
http://i63.photobucket.com/albums/h145/jonanddad2006/IMG_1673.jpg

superbrad
05-02-2012, 06:53 AM
Looks like you got 'er together... Let me know what you think

jonanddad
05-02-2012, 01:35 PM
Looks like you got 'er together... Let me know what you think

Just tossing them into the dehydrator now :)

superbrad
05-02-2012, 01:44 PM
I hope it is in a well ventilated area.... I have to do mine in the garage....lol

jonanddad
05-02-2012, 02:35 PM
I hope it is in a well ventilated area.... I have to do mine in the garage....lol

lol., does it smell?

superbrad
05-02-2012, 02:46 PM
Very strong.... it's a good smell.... but it's really pungent

jonanddad
05-02-2012, 02:50 PM
Very strong.... it's a good smell.... but it's really pungent

Its in the kitchen and 2 windows are open not bad yet :p

superbrad
05-02-2012, 06:51 PM
and.... did it drive your family out of the house yet?

Wmd
05-05-2012, 11:18 AM
just mixed it up will see how it is soon

Stephen
05-05-2012, 03:27 PM
I am going to try this when I find my mom's dehydrator. I still have not done anything with my deer meat from last season.

superbrad
05-05-2012, 06:44 PM
Glad you guys are trying it... and yes... does wonders with last season's deer meat...

Stephen
05-09-2012, 11:31 PM
I had to put mine in the oven because it did not dry out enough but it is really good!

superbrad
05-10-2012, 05:29 AM
Glad you liked it Stephen.... and yes... takes about 10-12 hours in the dehydrator...

jonanddad
05-10-2012, 01:14 PM
I have this one, and I should have had it in for less than 4 hours, as about 4 hours and 10 min some were very dry and others were abit too dry.

http://www.nesco.com/products/Dehydrators/Dehydrators/FD-1020-Gardenmaster-Digital-Pro-Food-Dehydrator/

Edward Teach
05-10-2012, 08:14 PM
It's Beef Supreme!

EvilDezel
05-20-2012, 06:02 PM
jwirecom, how long do you keep yours in the smoker for?

I just bought a Masterbuilt electric job, with some wood chips. I need to read the instructions but do you add charcoal to and trickle the chips on top?

Smoker noob, Brad your recipe is the first one I am going to make, I have a bit of venison and moose left as well as some venison sausage I have to try to smoke too.

superbrad
05-20-2012, 08:05 PM
I am interested too... Pretty much what I put up is a great jerky marinade... If you smoke it take the liquid smoke out and replace with water...

I have a charcoal fired smoker so - am interested to know details on the electrics...

Sent from my BlackBerry 9780 using Tapatalk

Mattrstome
07-07-2012, 02:33 PM
Just tried this recipe the other day. Added a little more heat than called for, almost not enough still. But it does have a good balance of heat to sweet. I think I'll try a little more smoke next time.

Onagoth
07-08-2012, 09:06 AM
Gonna try this recipe

OutdoorPursuitsCanada
07-08-2012, 09:29 PM
Made this tonight with my last 4 lbs of deer meat. Going to smoke it over hickory monday or tuesday.