Making your Own Beef JERKY
Mix soy sauce, teriyaki sauce, smoke, and brown sugar together and pour over beef strips. Cover and let marinade in the refrigerator over night.
If you are using a food dehydrator follow manufacture’s directions.

If you do not have a dehydrator you may use your oven. Turn the oven on low 150 -175. the temperature should not go over 175. The Strips of beef may placed on a cooling rack that has been set on top of a jelly roll pan. The jelly roll pan will collect the liquid and the cooling rack will let the air circulate for better drying. When placing the strips on the cooling rack do not over crowd the pieces. Turn the strips two or three times during drying.
This method will take 6 to 8 hours depending on the thickness of the meat.
3 lbs Flank, Round, Chuck steak or Roast
    (sliced 1/8? thick by 2 – 2 1/2? wide strips)
1/2 C. Soy Sauce
1/4 c. Teriyaki Sauce
1 1/2 tsp. Liquid Smoke
1/2 C. Brown Sugar
Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. Leave Oven door open to allow moisture to escape. Check often for proper level of dryness. If you have a smoker, jerky may be dried in smoker. Keep the heat low and again check dryness of jerky often.
Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices
nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the
cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.
You can make Your Own!
Some people 'brew' their own... instead of a BUD...
A Fun Project with a GREAT Return!
Website Terms of Service Use & Privacy Policy
This Website is for Private Information and Planning Help. Any and / or all Copyrights / Trademarks are owned be their respective Company, City and / or Event OWNERS. Rated 'G' for ALL viewers! No questionable internal or external links! No 'pop-ups' are installed from us! Use of this Website constitutes acceptance of the User Agreement and Privacy Policy.
THANK YOU FOR VISITING !
Proven Easy RECIPES
Sitemap
English / Aussie
Asian
French
German
Irish
Italian
Mexican
> Rindsgulash
> Chianti Beef
> Beef Burgundy
> Bourguinon
> Lasagna
> Corned Beef - YES
   Make Your Own!
> Stroganoff
> Beef Wellington
> Chateaubriand
> Mongolian
> Enchiladas
> Fajitas
> Chili Relleno
> Quesadillas
> Tacos
> Manicotti
> Stuffed Portobellos
> Farsumagru
   Sicilian Roll
> Primavera
> Moussaka
Greek
> Corned Beef and
   Cabbage
> Barbecue BBQ Dry
   Rub Spices
> Shepherd's Pie or
   Cottage Pie
> Thai Noodle Salad
> Tataki & Ponzu
   Sauce
> Szechuan
> Horseradish Sauce
Sauces / Gravy
   Marinades
> Madeira Sauce
> Hollandaise
> Béarnaise Sauce
> Balsamic Pepper
> Spaghetti
> Mornay Sauce
> Rouladen
> MANY Marinades
> Pico de Gallo
> Mole Sauce
> Rollatina-Braciole
> Meatballs
> Marinara
   Red Sauce
> Marinara RED
> Bhajia Mango
   Sauce
Cajun / Creole
> Gumbo
   Jambalaya
RECIPES: 'Good Ole' American Classics
> Sloppy Joes
> Rolled Flank Steak
> Liver and Onions
> Hamburgers
> BBQ Brisket & Ribs
> Steak Soups Stews
> Meatloaf
> On Outdoor Grill
> Shish Kabobs
> Chicken Fried Steak
> Real Sirloin Tips
> Beef Sandwiches
  Philly Cheese Steak
> Roasts
> Pot Pies
> MANY 'No Touch'
   Crock Pot Recipes
> Chili - Awards
> Prime Rib
Applebee's / Friday's / Chili's RESTAURANT Recipes
> Cajun Gumbo & Jambalaya
> OFFICIAL Award Winning CHILI
> Béarnaise Sauce
Featured Recipes
> Make Your OWN
Beef Jerky
> Prime Rib
homewebsite-66x96-3.jpg top.gif index009010.jpg
 > About US
    Contact US
    Feedback - Tell US
 > Understanding BEEF
 > Fantastic Pointers
    Explanations
    Helpful Tips
    'How To' and more..
 > OUR Home Page
Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
My Neighbor's Beef Jerky

2 lbs Flank, Round, Chuck steak or Roast
1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce
'The Valley' Beef Jerky

1 lb Flank, Round, Chuck
    steak or Roast
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt
Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hrs. Turn and put back for another 4 hours. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag.
Mix all ingredients except meat to make marinade. Cut thinly sliced meat into 1/2 inch strips and marinate for 12 to 24 hours (the longer the better). Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of meat on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echoes. Use toothpicks or wooden skewers to hang meat by, and line the pan with aluminum foil to collect the drippings and save cleaning problems later on. If you have access to sweet onions (Vidalias, etc.) they can be sliced and dried and then run through the blender to make an excellent onion powder to be used in this recipe.
Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F. Line two large baking sheets with foil and set wire racks on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine.
Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145F. for first 4 hours. then set oven 130F. until dry.(4 to 8 hours.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. That's all! It may take a few tries to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long.
West of the MISSISSIPPI Beef Jerky [8 servings]

2 lbs Flank, Round, Chuck steak or Roast
1 ts Onion salt
1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Lemon pepper
1/2 ts Sausage seasoning
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Basil
Arizona Baby Beef Jerky

1 lb Flank, Round, Chuck steak or Roast
1/2 ts Pepper (MORE FOR HOT)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper
Hill Country Beef Jerky

3 lbs Flank, Round, Chuck steak or Roast
MARINADE:
1/2 c Light soy sauce
4 1/2 tb Honey
4 1/2 tb Dry Sherry
6 Large garlic cloves, minced
1 1/2 tb Ginger, fresh, minced
1 1/2 tb Sesame oil
1 1/2 tb Red pepper, crushed
2 tb Freshly ground white pepper
Jerky a la LAWSON

3 lbs Flank, Round, Chuck steak or Roast
10 oz Bottle of low salt soy sauce
1/3 c Worcestershire sauce
2 tb Liquid mesquite smoke *
1 1/4 ts Onion powder
1 1/4 ts Garlic powder
2 1/2 ts Pepper
2 tb Brown sugar
* use in place of smoker
Dry Cure Texas Jerky

2 lbs Flank, Round, Chuck steak or Roast
1 ts Salt
1 ts Pepper
1/2 ts Cayenne pepper
3 tb Chili powder
2 ts Cumin
2 Cloves garlic minced
Over 100 Great
BEEF Recipes
© Copyright 2009 - 2012 BeefIsForDinner.com * All Rights Reserved
Beef is for Dinner
.com
Advertise HERE
Buy this Domain Name
Buy this WEBSITE
Updated:
September 2012