What’s your jerky recipe?

[sns2]

Originally Posted by icecold

Looks delicious. Just picked up the same dehydrator and going to try doing ground deer jerky with it tomorrow. Guessing 5ish hours but no clue only ever used the oven and never tried making jerky with ground meat. I will report my results.

I really like it. I am quite happy with the value offered in this model.

[icecold]

Ran the batch for 6 hours netted about 4 lbs from the 10 I started with. Conveniently you can blast out 10 strips (about 1 lb) per tray. Been eating jerky all morning, not the best pairing with coffee lol

[Lefty-Canuck]

Just made my very first ever batch of elk jerky, using a Pitboss with the cold smoker accessory. 50:50 hickory/charcoal pellets.

A buddy shared a recipe and I tweaked it a bit, No curing salts or package all natural and no liquid smoke. It’s a spicy/sweet combo and I cut back on the spicy a bit. Not salty at all, was no appreciable salt specifically added.





2.5hrs on the smoker with a smoke tube in the main barrel, cold smoke temp was 150-170 deg. Then removed and I put in a convection oven on “dehydrate” setting for an additional hour.

Turned out really well! Used an elk brisket I saved from this fall to test it out on. Gave some to a buddy today who is really picky about his jerky and he was super impressed.

LC

[ghfalls]

Looks incredible. Well done, sir.

[icecold]

That elk jerky looks awesome. Did a 5lb batch of lean ground beef jerky with the remainder of the cabelas pepper jerky kit. 6 hours in the len dehydrator at 160 turned out awesome. Probably could.have cut the time back little but wasn't home to check.

[Ricki Bobby]

Does anybody have a homemade recipe for using ground beef?

[pikergolf]

^^^^ I really like the one I made up.

Per lb of lean ground beef
1 tsp coarse salt
2 Tbsp brown sugar
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 a Knorr beef bullion cube
1/4 scant tsp Prague Powder cure
1/2 tsp liquid smoke
2 Tbsp soya sauce
3 Tbsp water

Mix spices and other ingredience in a bowl. Mix into meat and refridgerate for 24 hrs. Bake at 190 convection until an internal temp of 160 is reached. Around 4 hrs. 71C


Or bake at 300 until internal 160 is reached and the turn down to 180 and leave until desired consistency is reached.

[Ricki Bobby]

Originally Posted by pikergolf

^^^^ I really like the one I made up.

Per lb of lean ground beef
1 tsp coarse salt
2 Tbsp brown sugar
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 a Knorr beef bullion cube
1/4 scant tsp Prague Powder cure
1/2 tsp liquid smoke
2 Tbsp soya sauce
3 Tbsp water

Mix spices and other ingredience in a bowl. Mix into meat and refridgerate for 24 hrs. Bake at 190 convection until an internal temp of 160 is reached. Around 4 hrs. 71C


Or bake at 300 until internal 160 is reached and the turn down to 180 and leave until desired consistency is reached.

Thanks. Sounds good

[NRbabyfox]

Another vote for Nestco brand from me. And on sale it usually saves me money. I’ve tried them all. The pre-measured packages make it real simple. I only use ground meat and a dehydrator though. Also I dial the cure and seasoning back by 1 pound on a 5lb batch.
So if I’m making 5lbs of ground….I use 2 of the pre-measured packages. Every other brand of spice and cure that requires more measuring always results in me “crossing my fingers” that it turns out perfectly. This has been the easiest and most consistent lately.