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Country Discussion Topics
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The Jerk    Posted 11-19-2003 at 08:06:02       [Reply]  [Send Email]
I am looking for a good, simple, tried and true recipe for beef jerkey. I prefer not to use a dehydrator, just the natural hand out to dry method....had bad luck with dehydrators and a lot of cardboard jerky last time.... Thanks

Dave Smith    Posted 11-19-2003 at 15:52:25       [Reply]  [Send Email]
I get a mix from a local store. Pacific Moutain Jerky Mix. I marinate venison for 48 hours in it. I have racks I made from extruded metal for on top of a Moore gas space heater we have in the sun room. I spread the meat out on the racks. It takes about 24 hours. It makes the best I have ever eaten.
Here is something you might want to look at.
Dave <*)))><

Gary, Mt. Hermon, La.    Posted 11-19-2003 at 13:13:02       [Reply]  [No Email]
I use a recipe I got from this site, search The Kitchen for Beef Jerky. I double and a half the amount of pepper in the recipe but I like my food very hot. I use a dehydrator but rotate the trays(6), bottom to top etc. every four to six hours. I use round steak from the center of the hind,like you would a good quality round roast, cut one quarter inch thick on the meat saw and trimmed of anything that aint meat, it works for me. Good Luck, hope you find what you like, there's nothing like a good chunk of jerky, unless if you count a pull of chewing tobacco.

hay    Posted 11-19-2003 at 09:49:16       [Reply]  [No Email]
the best jerky i ever made was from sirloin tip roast. cut meat into about 1" strips and marinade it in soy sauce or jalapeno pepper sauce. turn on the oven on the lowest setting and put a catch pan at the bottom for the juices. spear the meat with toothpicks about 1" from the top and hang the meat from the oven grill over the pan. leave the oven door just barely cracked open and let the meat dry for 6-8 hours minimum. it is best done when the meat is slightly bendable without breaking. just gotta try to gauge it just right.

deadcarp    Posted 11-19-2003 at 09:28:40       [Reply]  [No Email]
My favorite beef jerky starts with a big chunk of lean hamburger, splash of jalapeno pepper sauce and slug of soy sauce. mix a sample to about where you think it's right and microwave a bit so you can nip a taste right away. when it's mixed right, plop a handful on waxed paper, cover with more waxed paper and spread it out 1/8" thick with a rolling pin. from there, you can either use a smoker ior oven (i take it you got suckered into a ronco dehydrator or you'd use one. no fan, no thermostat, not even a switch - just a cord with a plug to a heating coil - yeah those ripoffs can rot jerky. you'd be better off taking your chances with the flies by parking a cookie sheet on the windowsill)
anyway, i use my smoker and leave the waxed paper right on the rack under the sheets of jerky for the first half-hour, then peel it off and flip everything or about 3 more hours. cut the finished warm jerky into strips with scissors :)

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