Jerky

Discussion in 'General Discussion' started by Zeek, Dec 27, 2016.

  1. Zeek

    Zeek Member

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    I'd like to try doing this using a butterflied Whitetail filet and the dehydrate setting on the convection oven... I'm getting old and lazy. I did some about a month ago and it was too sweet from brown sugar. This time I think I'd like to use no sugar... just something simple with maybe Worcestershire, Soy Sauce, Black Pepper, and maybe some Onion Powder. Any other suggestions???
     
  2. Zeek

    Zeek Member

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    Ready for marinade... wish me luck.
    tmp_6597-20161227_195530-1793110802.jpg
     
    Last edited: Dec 28, 2016
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  3. Zeek

    Zeek Member

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    Sleepy time... tmp_6597-20161227_2011532079768631.jpg
     
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  4. Strigidae

    Strigidae Moderator Staff Member

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    Good luck! Looks tasty!
     
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  5. IW17

    IW17 Member

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    If you want easy, go buy some stubbs beef marinade, let the meat marinade overnight. Then dehydrate. Pretty dang good, plus easy as it's gonna get.
     
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  6. Slade

    Slade Member

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    So sorry I missed this. Have a great tried and true jerky recipe. I always modify it a little bit but I consider the following the base recipe.

    Jerky Base
    1tsp salt per lb. of meat
    •Pepper
    •Garlic Powder
    •Paprika
    •Onion Powder
    •Liquid Smoke
    •Worcestershire Sauce
    •Cumin
    2 parts A1 to 1 part Ketchup or BB-Q sauce

    Also, is that a Ka-Bar Dogs Head kitchen knife? Nice looking meat you've got there to start with. That goes a long way.
     
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  7. Slade

    Slade Member

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    My last jerky prep. This is long gone though. Need to make some more. Started out with two lean eye of round beef roasts that I trimmed up. Spotted them at the store and they inspired the jerky. I definitely prefer venison but it was nice to work with these larger cuts. I usually layer the meat and paint a layer of sauce between every piece so it's all exposed to marinade. I let it sit overnight.

    The meat
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    The cuts
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    The heap
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    The Sauce
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  8. Zeek

    Zeek Member

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    Thanks for info. I'll be making more. Didn't use paprika or cumin this time but will try it next. May skip the ketchup to avoid the sugar.

    Knife is the Tojiro DP Gyutou that I referenced in the kitchen knife thread.
    I like it well enough for the price but still looking for something else.
    https://www.amazon.com/gp/aw/d/B000...r=8-1&pi=SL75_QL70&keywords=tojiro+dp
     
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  9. Zeek

    Zeek Member

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    That's a really nice looking roast. Hope I can find something that good when the deer meat runs out.
     
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  10. Slade

    Slade Member

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    Looks identical to the Dog's Head. Also made in Japan. I wouldn't say the recipe has a sweet profile. Remember also that sugar is naturally antimicrobial. It's all adjustable to taste regardless. Salt will preserve the jerky and a little bit of sugar will help keep it from molding etc.
     
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  11. Zeek

    Zeek Member

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    It's in the oven now. Not too much there... small batches till I get it perfected.
    tmp_19470-20161228_131116964865271.jpg
     
  12. Boker55

    Boker55 Member

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    Is it possible to make jerky in an oven that isn't convection?
     
  13. Zeek

    Zeek Member

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    Sure... it may take longer. Big thing is you'll need the low temperature setting in the range of maybe 150 - 180F or so.
     
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  14. Slade

    Slade Member

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    This helps answer my question too. I've always used a dehydrator. 160F target air temp. Wondered what exactly is required to oven dehydrate. Thanks.

    Also, after the thread I had to stop and get some meat. Trimmed sliced and now marinating. Trying to decide how long I should let it marinate. Patience may be a virtue but it's not one of mine.
     
  15. Zeek

    Zeek Member

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    Also without the air flow it's best to rotate and / or flip the pieces a couple times during the process. You'll need to experiment.
     
  16. Boker55

    Boker55 Member

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    I also have an air fryer I might try. It's lowest setting is 175f. Whereas my ovens is 170f.
     
  17. Zeek

    Zeek Member

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    This turned out O.K. not great. Better compared to last time. Doesn't seem right with no source of sugar. My boy likes it. He'd eat anything covered in black pepper. I'll try again this weekend.
     
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  18. Slade

    Slade Member

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    Just for info sake and to add pictures (non venison) to the venison jerky tread. :)

    My fairly cheap starting product. Ended up with 11 Oz of fat/silver skin trimmings. Not too bad since I started with 9.7 lbs. not as lean as the last I got.
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    Trimmed and ready for kmifework.
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    Half way
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    Eyeballed ingredients. I ended up making a bunch of changes based on taste. Heat via chipotle, cayenne, and fresh ground black pepper.
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    You can get a bit of idea of the thickness of the sauce once the dry spices are mixed in by the whisk marks left behind in the sauce. Used some sweet baby rays and A1 for the wet team.
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    Layered before painting each layer with marinade. Ended up with 6 Qts of marinating jerky.
    [​IMG]
     
  19. Zeek

    Zeek Member

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    Niiccceeee. I think you are way ahead of me. By the way, I really don't have a clue what I'm doing. I mean the main idea is to preserve the meat. I don't think I have the salt, sugar, and moisture content figured out to do this effectively. My stuff gets refrigerated between outings and never lasts more than a few weeks so I don't get hung up about it.
     
  20. Slade

    Slade Member

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    24 hour marinate. 8 trays, 1 dehydrator, 9 pounds of beef plus marinade weight. I have a second dehydrator but it wasn't needed this time. Should have jerky in about 5-6 hours.

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