home made beef jerky(no dehydrator required)

[sittinheavy]

supplies

1 bottle low carb kraft bbq sauce
1/2 cup soy sauce
1/4 cup yellow mustard
1/4 cup apple cider vinegar
franks red hot sauce
srirachi cock sauce* optional
1 bottle fat free italian dressing
garlic powder
onion porder
paprika
bloomers chili powder
pepper
tin foil
2-4lbs rouloden sliced sirloin beef. (rouloden is a special cutting method. sirloin is cut about 4-6" wide x 12-14" long x 1/4" thick. this type of cut is used in a traditional german entree called rouloden. the meet is rolled up with pickles, onions, bacon, and brown mustard, then boiled in a brown gravy. typically served with potato dumplings and pickled red cabbage.)

directions:

combine half the bottle of bbq sauce and italian dressing in a large resealable bowl. next add vinegar, mustard and soy sauce. mix well. next add all your seasoning and hot sauces. amounts will vary depending on personal preference and amount of meat used. i don't believe i've ever used more than a teaspoon of any seasoning. hot sauce is a whole different story. just use your judgment.

next unpack your meat. cut the meat into roughly 1" strips lengthwise. should get 3-5 strips per slice of rouloden. add all your meat to your marinate. seal bowl and shake. let this marinate 24 hours, shaking occasionally.

after marinating, remove both your oven racks from oven. scrub the top one to remove any gunk. take the bottom one and cover it in tin foil. place bottom one back into the last slot in your oven. take the top rack and place your meat across the grills. you can let the meat touch each other(no homo, it's ok as long as the balls don't touch), it'll shrink and separate. place oven at roughly 200 degrees. put rack back in oven at about the middle position. let this cook for 12-16hours or until desired texture is achieved. after cooking place jerky in a sealed container in your fridge at it will keep roughly 6 months.

jerky should weigh about half of what the raw meat weighs. costs about $20 for 2lbs of jerky total with supplies. after the initial cost each batch afterwards runs about $12 for 2 pounds.

[MartyMcFly]

This is what I'm talking about!!

[jasper1]

nice

[Auzzie]

Awesome can't wait to try

[Typhoon]

That isnt actually beef jerky as you are cooking the meat, albeit at a low temp.
(dehydrators also cook the meat)

Lemme throw a recipe in:


-Briscuit or Flank Steak, cut into thin strips WITH the grain of the meat, This can be made easy by stickin the meat in the freezer for half an hour or so, trim any access fat (unless you dont care about the fat and it is very very tasty but kinda defeats what some are trying to do with jerky) You can try any types of meats but some meats fall apart and you get the "bag of jerky" that youd find in a store. Flank steak works GREAT for this probably better than briscuit but I liek briscuit a little better.
-2/3 cup worchestire sauce
-2/3 cup soy sauce
-2 teaspoons onion powder
-(optional)2+ teaspoons cayenne pepper (more depending on how hot you want)
-2 teaspoon ground pepper fresh
-1 teaspoon liquid smoke
-Red Pepper flakes to taste
-1 tablespoons of honey - mix well

(adjust all quantities depending on how much briscuit you get)
Marinate for 6 hours, but no more as it will dry up the meat
I promise this will be enough because the briscuit is in strips and will absorb very fast.

This marinade has both acidic and acetic properties to it which pretty much cancels each other out.


Now, head up to a store, not walmart your going to have to search much harder, to find a 20x20 hardcore powered fan. (the ones at walmart and target for like 10$ dont have enough airflow, I bought mine online but I cant remember where.) Now head up to the old hardware store and purchase 5 or so NON fiberglass 20x20 air filters. OR if you have a different size fan there are usually comparable air filters. Take your jerky strips and lay them out on the air filters you can usually fit 2-3 per row. At this point you can sprinkle more red pepper flakes if you like. The air filters im talkin about are the ones for your house ac unit that have a bunch of angles in them... not the flat ones.
Stack the air filters on top of each other with an empty air filter for the top one.

Next take all the airfilters full of meats and bungee cord them onto your fan, to where you can set your fan up and all the stuff will stay together.

Flic the fan on high and depending on the strength of the fan it can take anywhere from 12-30 hours to dry out the jerky. You really want to have a fast fan to prevent spoiling, but even when I made this with a slow fan up to 30 hours I never had spoiled meat.(mainly due to the preservation power of the marinade) Also when you first pull the marinaded briscuit out feel free to eat a piece of raw meat, the vinegar in the soy and worschestire kills everything and it is quite delicious right there.

Check it at 12 hours and try to resist snacking, because some pieces will dry faster than the others one could easily eat up half the beef before its done.


This is the proper and oldschool way of making TRUE beef jerky and I promise when you are done it will be the best you have ever had.
Store the beef jerky in a loose container like a standup plastic container with a lid, never in a plastic bag, if done this way the jerky will last up to a year. Not that you will be able to resist from eating it all up after a week.

One last thing, you may want to put this up to a window, as your house will smell like a delicious meat factory. I actually love the smell so keep it inside on purpose.


mmmmmmmmm heading to the store now