fleetwud AmbitiousButRubbish 49741 Posts user info edit post |
moo two 7/1/2011 6:30:11 PM |
JBaz All American 16764 Posts user info edit post |
Just ordered the Nesco FD-75PR dehydrator. 7/1/2011 6:49:06 PM |
qntmfred retired 40598 Posts user info edit post |
Bump 8/17/2012 2:50:09 PM |
synapse play so hard 60929 Posts user info edit post |
Just made a 3 lb batch yesterday.
Got the London Broil on sale at Food Lion for $3/pound. Had the butcher cut it for me into 1/4" or less slices. Unfortunately he doesn't have a slicer and had to do it by hand. When Harris Teeter puts their broil on sale I'm gonna get some and have them use their slicer to get it a little thinner.
Used this recipe as a base: http://allrecipes.com/recipe/docs-best-beef-jerky/ , with a coupe parts of this one: http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html
Added cayenne, reduced sugar, added a lot of red pepper flakes, and used way less smoke than the first recipe called for (think it was still too much tho). Making my second batch tomorrow and I'm definitely turning up the heat a little more.
What recipe do you all use? 8/20/2012 11:49:05 AM |
ncsuapex SpaceForRent 37776 Posts user info edit post |
Beef chuck tender roast Cut 1/4 slices 2 cup low sodium soy sauce 1 cup Worcester 1/4 cup honey 4 large garlic cloves choppedĀ
Used honey because I didnt have brown sugar or molasses
After soaking in the mixture over night I pounded my meat flat.
Dehydrator time: 8 hours. Rotating the trays every 2 hours. 9/25/2012 8:06:41 PM |
AndyMac All American 31922 Posts user info edit post |
No, but I've eaten a lot of homemade deer jerky 9/25/2012 8:41:57 PM |
synapse play so hard 60929 Posts user info edit post |
^^ You pound your meat flat? Doesn't that hurt? 9/25/2012 9:15:05 PM |
Krallum 56A0D3 15294 Posts user info edit post |
every night i make beef jerky HEYO
I'm Krallum and I approved this message. 9/25/2012 9:16:29 PM |
Mulva All American 3942 Posts user info edit post |
9/25/2012 9:22:31 PM |