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Show ALL Forums  > Recipes and Cooking  > Beef Jerky recipes and methods of cooking.      Home login  
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 JustKelly70
Joined: 2/9/2007
Msg: 1
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Beef Jerky recipes and methods of cooking.Page 1 of 2    (1, 2)
I had bought some beef jerky mix and attempted to make it, turned out too salty and I did'nt trust if was was done or how long it would keep. I recall cooking it in the oven at a low temp, with the door slightly open, as per the instruction's.
Suggestions appreciated.
 FistnCuffs
Joined: 10/13/2006
Msg: 2
Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 3:11:25 PM
livelife...the very most basic brine i make is...i gallon of water, 1 cup sugar, 1 cup of salt...i have found that those proportions are pretty much correct...one older finn guy i know says that if a potato barely floats in the brine ...it is salty enough...
i have done deer, moose, beef...and this basic brine also works for fish...most recipes i have used, call for soaking your meat or fish overnight then drying it...the thinner your pieces...the more salt they will absorb...
i have used the oven for jerky but i prefer a smoker...
to your basic brine...you can use whatever seasoning you like...its not limited to anything...liquid smoke is nice...a handfull of bay leaves...some crushed chilis or cayenne...granulated garlic...i seem to recall using molasses a few times...it imparts a nice brown color to the finished product...you may wreck a bit of meat in the process...but its a learning experience...if you have any friends that are into making smoked meat or fish or jerky...invite yourself over with a dozen bevvies next time they process meat or fish...
if your living quarters are such that you can set up your own smoker...buy one and play with it...the manufacturers recipes are pretty much fool proof...
if you are lucky enough to know someone thats getting rid of an old fridge...(and i do mean old...it has to have porcelain lining)...scoop it up...the make great smokers...
lemme know how you make out with your next batch of jerky...
oh yeah...dont use meat with fat or gristle in it...keep it as lean as possible...have fun...once you get the art of smoking meat etc down pat...your friends will think you are a god...
 JustKelly70
Joined: 2/9/2007
Msg: 3
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Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 3:25:21 PM
Thanks, I'll try both methods, I have always wanted to get or make a smoker. The salmon spawn here in the fall and smoked salmon is great.
Back to jerky, whats the shelf life? or are you best to freeze it.
 JustKelly70
Joined: 2/9/2007
Msg: 4
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Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 4:26:14 PM
rk92559I went to Cowboy's link and the recipe is similiar to yours, just a different method, I'll try the oven again as I have one..lol, have a convection toaster oven also, have only used it once not sure what its capable of, I'll have to see.
 JustKelly70
Joined: 2/9/2007
Msg: 5
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Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 5:02:52 PM
K, I feel stupid asking because I'm sure its simple, whats a box fan?
 FistnCuffs
Joined: 10/13/2006
Msg: 6
Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 5:05:35 PM
lol@shelf life...you are gonna find that shelf life for jerky is kind of redundant...i suppose you could freeze it...but with the amount of salt in the brine i use i'm not sure how that would freeze...if you have a local health unit ask a food inspector...they would have a better idea...i suspect it has a pretty long shelf life tho because you are displacing the moisture in the meat with two natural preservatives...salt and sugar...
keep it fat free tho
 JustKelly70
Joined: 2/9/2007
Msg: 7
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Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 5:10:15 PM
Ya I suppose the stuff they sell in stores sits around for a long time considering the price..lol I still don't get the box fan method, please explain.
 JustKelly70
Joined: 2/9/2007
Msg: 8
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Beef Jerky recipes and methods of cooking.
Posted: 4/27/2007 5:44:17 PM
Oh ok, Never heard of that. Thanks
 Classic Chassis
Joined: 8/18/2005
Msg: 9
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Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 4:29:22 PM
Yes, the method will work for bite-size pieces but you'll have to start checking a lot earlier to see if they are done. And I'd cut the pieces a bit bigger than you want as they will shrink.
 pupdaddy12003
Joined: 8/9/2007
Msg: 10
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Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 7:21:41 PM
You want something really lean, and trimmed very closely. Fat doesn't dry and store very well. A very lean piece of round or a flank steak might be a good place to start..although I'm wondering how chewy the flank might be.
 Classic Chassis
Joined: 8/18/2005
Msg: 11
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Beef Jerky recipes and methods of cooking.
Posted: 8/4/2009 7:37:42 PM
Use a lean cut of meat like sirloin, top round, or eye of round – it’ll save time later. First thing to do is remove all noticeable fat from the meat, then slice into very thin strips, 1/8” thickness or less. To make it easier to slice, freeze the meat for roughly 30 minutes or so before slicing. You can cut with or against the grain – some find meat cut against the grain easier to chew. And make sure you trim any fat from the meat as you go along – fat doesn’t dry and can make the jerky rancid.
 Classic Chassis
Joined: 8/18/2005
Msg: 12
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Beef Jerky recipes and methods of cooking.
Posted: 8/5/2009 4:41:05 PM
Don't see why you can't use beef heart to make jerky if that's what you want to do. There's a company here that sells dehydrated beef heart chunks as cat treats ... 50 grams for $3.95,
150 grams for $11.85.
 Classic Chassis
Joined: 8/18/2005
Msg: 13
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Beef Jerky recipes and methods of cooking.
Posted: 8/5/2009 5:14:16 PM
No kidding ... average beef heart weighs roughly 4 lbs. (1814 grams) so selling 150 grams at $11.95 makes a tidy profit even allowing for shrinkage. Should get one to try on my furballs but knowing them, they'd turn their nose up.
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