Beef Jerky

[Naturalhoosier]

I received a dehydrator for Xmas and looking for your best jerky recipes, suggestions, tips, etc. 

[bluegrassIU]

Those are some wonderful tips, gang. I bet @Naturalhoosier is soooo grateful.    

[IUFLA]

Just now, bluegrassIU said:

Those are some wonderful tips, gang. I bet @Naturalhoosier is soooo grateful.    

It isn't like I wouldn't like to help, but my jerky experience is limited to looking at expiration dates at checkout

[Drroogh]

I actually applied for a job at Jack-Links up in WI, does that help? Didn’t get a call back? By the way there is supposedly an outlet for factory seconds there in Minong if you’re ever up that way.

[mrflynn03]

Don't dehydrate it too long. When it's done it should bend and tear not break. 

The best cuts of meat are top round and bottom round. The key is low fat content.  It's easier to slice if you chill it in the freezer first. 

As for recipe I would just do some trial and error. A typical base for me is 1 part each brown sugar, soy sauce and worcestershire sauce.  Add whatever spices you like.  You can use a meat tenderizer or apple cider vinegar.  

[IUFLA]

18 minutes ago, Drroogh said:

I actually applied for a job at Jack-Links up in WI, does that help? Didn’t get a call back? By the way there is supposedly an outlet for factory seconds there in Minong if you’re ever up that way.

Factory second on beef used for jerky...

😯

[mrflynn03]

2 minutes ago, IUFLA said:

Factory second on beef used for jerky...

😯

You don't want to know where bacon bits come from.

[IUFLA]

1 minute ago, mrflynn03 said:

You don't want to know where bacon bits come from.

My father in law was a meat cutter for 50+ years... I know too much already 😉

[Drroogh]

24 minutes ago, IUFLA said:

Factory second on beef used for jerky...

😯

Actually the way I understand it they don’t meet size and shape standards. Like end cut offs and such, they sell bulk at very reasonable prices in comparison to check out displays!

[Drroogh]

21 minutes ago, IUFLA said:

My father in law was a meat cutter for 50+ years... I know too much already 😉

My cousin worked at Ekrich for awhile, told me he would never eat another hot dog!😂

[mrflynn03]

14 minutes ago, Drroogh said:

My cousin worked at Ekrich for awhile, told me he would never eat another hot dog!😂

I knew a USDA inspector that started out working for Hebrew National.  He said if you want a hot dog kosher beef is your best option. 

[BeerBQ]

I’d add that for slicing you can usually get it done at the butcher counter. They’ll take something that’s wrapped, slice it, and repackage it. 
 

[Naturalhoosier]

Appreciate all of the tips (and the bump @bluegrassIU  )

[Naturalhoosier]

First round. 6 hrs @ 165*.  Probably could have been 30-60 mins less. But I didn’t want to diverge from the recipe at the first go around. 
 

I’m really happy with the first go around.  A little charred and crunchy exterior but tender after the initial crunch (looks more charred than it is. Maybe that’s homemade jerky for ya).   The flavor is so good. Chili, black and cayenne pepper, smoky. The best doesn’t kick until after you swallow. Could have used a little brown sugar or honey for a sweetness.