Classic Beef Jerky

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Classic Beef Jerky

Postby emradguy » Sat Jul 25, 2020 10:32 am

Hey guys,

I’ve search through the forums and can only find one recipe for beef jerky. So, I’m hoping to gather a few different ones here. I’ve got about 3 lbs. of flank steak waiting in my fridge. What I’m looking for is:

1) kind of a classic middle of the road jerky
2) not spicy hot (though black pepper is fine).
3) not sweet
4) no Asian or other “exotic” versions.
5) scratch ingredients list (no proprietary liquid or spice blends - though I may be using liquid smoke given the weather we’re having this weekend).

I hope these criteria aren’t too limiting, but thanks so very much in advance.
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Re: Classic Beef Jerky

Postby strength_and_pow » Sat Jul 25, 2020 10:51 pm

A quick google search of classic beef jerky recipe brought this up. Seems like it checks all your boxes
https://www.gimmesomeoven.com/beef-jerky/


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Re: Classic Beef Jerky

Postby OldUsedParts » Sun Jul 26, 2020 12:47 pm

I bought some pretty decent Jerky Mix at Academy Sports a couple of years ago to make Christmas Presents with and all the Receivers really raved on it. :tup: :salut: :cheers:

One of these days I'm gonna do a batch using Suckle Busters 1836 just for me. :wav:
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Re: Classic Beef Jerky

Postby emradguy » Sun Jul 26, 2020 8:15 pm

strength_and_pow wrote:A quick google search of classic beef jerky recipe brought this up. Seems like it checks all your boxes
https://www.gimmesomeoven.com/beef-jerky/


Yeah. Thanks. I’ve found lots of internet recipes. The last one I tried sounded awesome, but it was...meh. So, I was hoping to get something from this community that you guys could vouch for.
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Re: Classic Beef Jerky

Postby strength_and_pow » Sun Jul 26, 2020 10:52 pm

emradguy wrote:
strength_and_pow wrote:A quick google search of classic beef jerky recipe brought this up. Seems like it checks all your boxes
https://www.gimmesomeoven.com/beef-jerky/


Yeah. Thanks. I’ve found lots of internet recipes. The last one I tried sounded awesome, but it was...meh. So, I was hoping to get something from this community that you guys could vouch for.

Mad Hunky meats dot com has a jerky seasoning that I enjoy. I’ve ordered pretty much everything on his website multiple times and have always enjoyed his products.


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Re: Classic Beef Jerky

Postby k.a.m. » Mon Jul 27, 2020 2:29 pm

My favorite to date is Traegers peppered jerky.
I use Modelo Negra beer.
https://www.traegergrills.com/recipes/p ... beef-jerky
Always remember slow and steady wins the race.



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Re: Classic Beef Jerky

Postby emradguy » Mon Jul 27, 2020 7:34 pm

So, I marinated the meat last night (recipe below) and cooked it today, using the dehydration function on my oven (with the door minimally propped open). In short, it came out fantastic!

944D03C7-4BCD-4FB7-95A5-CD11676E384C.jpeg

Yeah, I made a heck of a lot more than this...about 3lbs meat in total. I used flank steak and sliced it across the grain.

Beef Jerky

INGREDIENTS
* 2 pounds flank steak (or eye or round or top round steak)
* 1/2 cup low-sodium soy sauce
* 2 Tb worcestershire sauce
* 2 tsp coarsely-ground black pepper
* 1 tsp liquid smoke
* 1 tsp onion powder
* 1 tsp wasabi powder
* 1 tsp green papaya powder (to tenderize)
* 1 tsp kosher salt
* 1/2 tsp paprika
* 1/2 tsp garlic powder

Slice flank steak into ~3/8” wide strips.
Put all other ingredients in a blender.
Place strips of neat and marinade in a large ziplock and seal. Move it around to distribute seasoning well. Then, place in refrigerator overnight.

Remove from fridge, lay strips evenly on wire racks. Place racks on foil lined cooks sheets (for easier cleanup).

Place racks in oven on dehydration mode at 140°F, for about 8 hours.
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Re: Classic Beef Jerky

Postby k.a.m. » Tue Jul 28, 2020 12:35 pm

The jerky looks great!!! :salut: :salut: :salut:
So you do not use Tender quick curing salt?
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Re: Classic Beef Jerky

Postby emradguy » Tue Jul 28, 2020 7:04 pm

k.a.m. wrote:The jerky looks great!!! :salut: :salut: :salut:
So you do not use Tender quick curing salt?


Yes, thank you...it does taste great!

But on the curing salt...No. That has nitrite and nitrate in it, both of which I purposely avoid every chance I get, due to the carcinogenic nature (I get plenty of carcinogens in my diet as is). It also has propylene glycol (which I don’t ever want to eat), and sugar (which I didn’t want in this particular batch). Since I kept the meat refrigerated until it went into the oven (@140°F), and then vacuum sealed the strips into smaller portions, I didn’t feel the need for extra curing beyond the high NaCl content.
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Re: Classic Beef Jerky

Postby k.a.m. » Wed Jul 29, 2020 8:28 am

emradguy wrote:
k.a.m. wrote:The jerky looks great!!! :salut: :salut: :salut:
So you do not use Tender quick curing salt?


Yes, thank you...it does taste great!

But on the curing salt...No. That has nitrite and nitrate in it, both of which I purposely avoid every chance I get, due to the carcinogenic nature (I get plenty of carcinogens in my diet as is). It also has propylene glycol (which I don’t ever want to eat), and sugar (which I didn’t want in this particular batch). Since I kept the meat refrigerated until it went into the oven (@140°F), and then vacuum sealed the strips into smaller portions, I didn’t feel the need for extra curing beyond the high NaCl content.

Do you keep the vacuum sealed bags refrigerated? I am new to this and I have read about to much fat content will have you keeping your jerky refrigerated.
Always remember slow and steady wins the race.



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Re: Classic Beef Jerky

Postby 02ebz06 » Wed Jul 29, 2020 11:48 am

Here is our basic go-to recipe, you can leave out the Smoked Paprika and Red Pepper Flakes to make it milder if you like.

Ingredients
4 lb “Lean” Flank Steak (best choice), London Broil, Bottom Round
2/3 cup Worcestershire sauce
2/3 cup Soy Sauce
1 tsp Cracked Black Pepper
1 tsp Onion Powder
1 tsp Smoked Paprika
2 tsp Liquid Smoke
1 tsp Crushed Red Pepper flakes
1 tsp Insta-Cure #1 (aka Tender Quick and Prague Powder #1)
1 TBSP BBQ Sauce
1 TBSP Salt

Directions
Combine all the marinade ingredients and mix thoroughly.
Place the meat in a suitable container and pour marinade over meat.
Mix to cover all the meat.
Marinade meat overnight or longer, mixing a couple times to make sure all the meat is exposed to the marinade.
Next day:
Before removing meat from fridge, get the pellet grill and set to 180.

Remove meat from marinade and place on paper towels, pat dry.
Place meat on the grill mat and grind pepper over all.
Put in smoker immediately.
Smoke at 180 for 2-3 hours (until chewy, not crispy)
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Re: Classic Beef Jerky

Postby emradguy » Wed Jul 29, 2020 6:29 pm

k.a.m. wrote:Do you keep the vacuum sealed bags refrigerated? I am new to this and I have read about to much fat content will have you keeping your jerky refrigerated.


I’m new to it too, actually. I did put the vacuum sealed bags in the fridge, initially, but I’m trying to keep my kids from finishing it off in 2 days. So, I moved what’s left to the freezer last night.
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Re: Classic Beef Jerky

Postby emradguy » Wed Jul 29, 2020 6:30 pm

02ebz06 wrote:Here is our basic go-to recipe, you can leave out the Smoked Paprika and Red Pepper Flakes to make it milder if you like.

Ingredients
4 lb “Lean” Flank Steak (best choice), London Broil, Bottom Round
2/3 cup Worcestershire sauce
2/3 cup Soy Sauce
1 tsp Cracked Black Pepper
1 tsp Onion Powder
1 tsp Smoked Paprika
2 tsp Liquid Smoke
1 tsp Crushed Red Pepper flakes
1 tsp Insta-Cure #1 (aka Tender Quick and Prague Powder #1)
1 TBSP BBQ Sauce
1 TBSP Salt

Directions
Combine all the marinade ingredients and mix thoroughly.
Place the meat in a suitable container and pour marinade over meat.
Mix to cover all the meat.
Marinade meat overnight or longer, mixing a couple times to make sure all the meat is exposed to the marinade.
Next day:
Before removing meat from fridge, get the pellet grill and set to 180.

Remove meat from marinade and place on paper towels, pat dry.
Place meat on the grill mat and grind pepper over all.
Put in smoker immediately.
Smoke at 180 for 2-3 hours (until chewy, not crispy)


This recipe looks really good. Of course, it then requires one to select a BBQ sauce. Which one(s) do you like for this?
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Re: Classic Beef Jerky

Postby 02ebz06 » Thu Jul 30, 2020 9:38 am

You are only adding a tablespoon, so doesn't matter too much, other than it should be a tomato based sauce rather than a vinegar based sauce.
Just adds a touch of sweetness. We have Stubbs in the house so we use it.
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Re: Classic Beef Jerky

Postby emradguy » Thu Jul 30, 2020 4:42 pm

Gotcha, thanks! I like Stubbs too. Used to use it on chicken as a moppin’ sauce while grilling. My liquid smoke is Stubbs hickory.

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