DIY Jerky

Post by **bicostp** » Sun Sep 24, 2006 5:39 pm

Has anyone here made their own jerky before? I want to.

I'm hooked on Jack Link's products, but at 3+ dollars a bag, the cost adds up quickly. (Plus there's a bit of a limited flavor selection...) I understand the general concept (spice and dry meat), but is there anything specific to know about it?

1. Can I dry the meat in a conventional oven or toaster oven without special tools, or would I need to order a dehydrator from Cabela's or something? (I'd rather not make some homemade contraption like they have on Instructables. I don't have a death wish, therefore I will not eat anything that was prepared in a device of my own creation.)

2. Will any old kind of lean meat work? (Poultry, Pork, Steak, I know where to get some really good rib eye locally...)

3. Do the seasonings get rubbed / soaked onto the meat right before drying, or would I have to marinate it?

I'm still trying to figure this stuff out, and see if it's even worth it. (I think so, because of all the flavor options...)

<a href="http://www.penzeys.com/cgi-bin/penzeys/ ... tml">Great source for spices and stuff</a>

<a href="http://www.cabelas.com/cabelas/en/templ ... Dehydrator for $120</a>

<a href="http://www.cabelas.com/cabelas/en/templ ... Dehydrator rack set for the regular oven</a>

Post by **gannon** » Sun Sep 24, 2006 5:40 pm

I've made some in both a dehydrator and an oven, works ok, but I like other stuff better

Turbo Tax 1.0 · Post by **Turbo Tax 1.0** » Sun Sep 24, 2006 5:50 pm

i love jerky to the max, your right though bic it is pretty expensive. i have a friend whos mom makes it in the oven every once in awhile maybe i'll ask herhow its done

i dont think she uses anything special though, i remember she said she just leaves the oven on a really low temp for an entire day almost.

Kurt_ · Post by **Kurt_** » Sun Sep 24, 2006 6:02 pm

http://www.texascooking.com/features/de ... gjerky.htm

Reploid Ayla · Post by **Reploid Ayla** » Sun Sep 24, 2006 8:31 pm

Meat Rocks(is dead)

Krepticor · Post by **Krepticor** » Mon Sep 25, 2006 1:21 pm

why not look up a better way to dry meat on foodtv.com

Alton Brown did an entire episode for drying beef (and what cut to buy etc.)

He used a large box fan and some cotton based furnace filers to push air fast to dry it out better than hot air, since the hot air actually cooks the meat it will provide a completely different flavor and texture

limpport · Post by **limpport** » Mon Sep 25, 2006 1:30 pm

I've made jerky a lot. I already had a dehydrator (somehow), and I found the recipe in a cook book. You need liquid smoke as part of the flavoring, according to the recipe. I'll hafta dig it out.

Post by **gannon** » Mon Sep 25, 2006 2:27 pm

Gotta say, when using liquid smoke, < 1 teaspoon should work...last time I had homemade jerky someone put too much in the marinade and it was god aweful

SavageLych · Post by **SavageLych** » Mon Sep 25, 2006 2:32 pm

My experience is: DON'T USE FAKE SMOKE, TE REAL STUFF IS WAY BETTER!. I found this out because my best friends dad hunts deer, and makes them into jerky hte old fashond way, in a hollowed out tree, with a little shack next to it thats makes the smoke, takes a couple days, Reason why that stuff is 3+ a bag is because they use huge pieces of meat, and make them dang small...

Indigno · Post by **Indigno** » Mon Sep 25, 2006 4:00 pm

My grandma makes smoked meat quite a bit, and she used an old charcoal grill. Though, I'm not sure if she's ever made jerky with it, but it's worth a shot.

vskid · Post by **vskid** » Mon Sep 25, 2006 4:11 pm

Indigno wrote:My grandma makes smoked meat quite a bit, and she used an old charcoal grill. Though, I'm not sure if she's ever made jerky with it, but it's worth a shot.

What did she use to get smoke flavors other than charcoal? We have this awesome barbeque sort of thing that burns wood pellets, so we just buy the kind we want and thats what hamburgers taste like. I don't know much about making jerky, except that my grandpa knows how.

Geebs61 · Post by **Geebs61** » Mon Sep 25, 2006 10:43 pm

For the win:

DIY Jerky Machine

Though I would suggest putting a filter(the type that go in funaces would work well) in between the jerky housing and fan. Try an' keep dat dust outta yer jerkies!

gamer2 · Post by **gamer2** » Tue Sep 26, 2006 12:07 am

Persoanlly i baste the Flavoring on before I dehydrate it. I have a wild recipy with garlic, Peper, and Cajun Spices on Deer Meat.

zagalo · Post by **zagalo** » Tue Sep 26, 2006 3:23 pm

gamer2 wrote:Persoanlly i baste the Flavoring on before I dehydrate it. I have a wild recipy with garlic, Peper, and Cajun Spices on Deer Meat.

i do the same thing with my deer meat