Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

what is the easy way to make beef jerky?

how can i easily make beef jerky that is inexpensive and made with normal kitchen appliances; no special jerky machines, etc.?

6 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Beef Jerky

    5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand

    *You may substitute the beef brisket with your choice of meat*

    15 - 20 oz. Soy Sauce - Any brand

    15 oz. Worcestershire Sauce - Lea & Perrins - Preferred

    15 - 20 oz. Teriyaki sauce - Any brand

    2 - 4 tablespoons Dark Brown Sugar - Any brand

    2 - 4 tablespoons Garlic Powder - Any brand

    2 - 4 tablespoons Onion Powder - Any brand

    2 - 4 teaspoons Cayenne Pepper - Any brand

    5 oz. bottle Liquid Smoke - Any brand any type

    2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand

    1 - Very Sharp Knife

    All ingredients can be more or less as you desire to your own taste except soy & Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and corn syrup or molasses can be to taste for sweetness or not used at all .Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) Now add all other ingredients into the container, stir frequently. Trim as much fat as it). It is the fat on the meat that will go bad (rancid) not the meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16) To aid in slicing meat thinly, freeze until ice crystals are formed)This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of

    meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,occasionally shaking or stirring the meat at least 2 more times.Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try to make a pan out of the foil because of the drippings (remove when it is obvious that there are no more drippings this is usually a while after the meat has been turned over, you will notice that the drippings will have a tendency to give off a burning

    smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is advisable to place paper towels on the oven door while open and loading the trays to catch the drippings. Place the meat across the racks filling the top rack first (highest position) and then the second rack (next highest position). Set temperature to at least 160 degrees (160 - 180 degrees). When visible dripping has stopped, all meat has to be turned over because the top of the meat will be more moist than the bottom. Also the top rack will drip onto the bottom rack and the bottom meat will be more moist than the top. The meat

    should be checked for consistency in drying and should be move around accordingly (from bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it. It should take approximately 4&1/2 to 6 hours more or less depending how many & how thin the meat was sliced and the set temperature. Approximately the last hour or so, the oven door should be

    propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea to leave the oven door propped open any time during the drying to keep a good flow of heat & air. You can tell the meat is done when it no longer bends and you could break off a piece with ease. But the meat should not be so dry as to be crisp & break. It is better to be more dry than under dried, so as to prevent mold. Let meat cool before storing. This is

    now ready to eat, you can allow this to air dry an additional day or so in an open container. This will now keep in a sealed container (zip lock bags are great) for months refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat

    will continue to dry unless placed in a sealed container once totally dried. Do not worry about color changes of the beef jerky it will get lighter and harder as it continues to dry over time. It is only important to keep the jerky away from humidity for long term

    storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the best jerky in town. Try it you’ll love it, and you didn’t spend $30.00 a lb or more for commercial chemically processed so called meat.

  • 1 decade ago

    Asian Spiced Beef Jerky:

    1 teaspoon coriander seeds

    5 allspice berries

    1/2 cinnamon stick, crushed

    2 teaspoons crushed red pepper

    1/2 cup soy sauce

    1/4 cup granulated sugar

    1/4 cup packed dark brown sugar

    2 tablespoons balsamic vinegar

    1 tablespoon Worcestershire sauce

    1/2 teaspoon salt

    3 large garlic cloves, minced

    2 teaspoons finely grated ginger

    1 teaspoon Asian sesame oil

    One 1-pound sirloin steak, about 1 inch thick, sliced lengthwise with the grain 1/8 inch thick

    1. In a small skillet, toast the coriander, allspice and cinnamon stick over moderate heat, shaking the pan frequently, until fragrant, about 2 minutes. Transfer to a plate and let cool. Transfer to a spice grinder and grind to a powder.

    2. Add the crushed red pepper to the skillet and toast over moderate heat, stirring, for 20 seconds. Scrape the red pepper onto a plate to cool.

    3. In a medium saucepan, combine the soy sauce with the granulated sugar, brown sugar, vinegar, Worcestershire sauce and salt and cook over low heat, stirring to dissolve the sugars. Stir in the ground spices, crushed red pepper, garlic, ginger and sesame oil. Transfer to a medium bowl and let cool.

    4. Preheat the oven to 225°. Line 2 large, rimmed baking sheets with foil and set a wire rack in each one. Add the meat to the seasoning sauce and toss to coat the slices. Spread the sliced meat on the racks in a single layer. Using a pastry brush, dab the meat with some of solids from the seasoning sauce. Bake the meat on the lower and middle racks of the oven for 2 hours, or until dry but slightly pliable; switch the pans halfway through the cooking time. Let the beef jerky cool for 20 minutes.

    Make Ahead: The beef jerky can be refrigerated in an airtight container for up to 2 weeks.

    Yield: MAKES ABOUT 1/2 POUND

  • 1 decade ago

    Flank steak

    1/4 c. teriyaki

    1 T. worcestshire

    1/4 tsp. pepper

    1/4 tsp. garlic powder

    1/2 tsp. onion powder

    1 tsp. hickory smoke salt

    dash of tabasco

    Trim meat and slice thin. Combine all ingredients, pour over meat and put in the fridge over night. Arrange meat close together on a rack and bake at lowest setting 4-7 hours. Sample until it suits your taste. Pat dry and enjoy!

  • Anonymous
    1 decade ago

    Takes around 3 lbs of beef to make 1 lb of jerky . . may be cheaper to buy World Kitchens brand at around $8.50 per 1 lb bag at Wal-Mart.

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  • 1 decade ago

    Have no idea !!!

    I imagine that slicing the meat as thin as possible then seasoning, marinating it for a couple hours and them drying it at a very low temperature oven... this is just what imagine you have to do..

    I will just go and by some at the store...

  • Anonymous
    1 decade ago

    go 2 the store buy a slim jim

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