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YahMann : (14 August 2017 - 10:24 AM)

Calling all callers. Open mike is on for tonight. Tier 6. 6:30pm pst.

Jester39 : (15 August 2017 - 09:20 PM)

test

gpc_4 : (15 August 2017 - 10:46 PM)

test

Sixman_Up : (16 August 2017 - 05:10 AM)

Test SAT

NeoGP : (16 August 2017 - 03:14 PM)

test

Jester39 : (16 August 2017 - 05:41 PM)

test

Argnt Bstrd Ale : (16 August 2017 - 06:06 PM)

test?

xJediDadx : (17 August 2017 - 09:44 AM)

test

SGrant7 : (17 August 2017 - 12:44 PM)

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Grimm65 : (17 August 2017 - 03:39 PM)

the question now is - did the test pass or fail!!!

Jester39 : (17 August 2017 - 04:47 PM)

fail..where is everyone...

Argnt Bstrd Ale : (17 August 2017 - 05:14 PM)

Testing of course!

rewguy79 : (17 August 2017 - 07:04 PM)

What was the test for?

joey791 : (17 August 2017 - 08:57 PM)

Welcome to the forums Babbaganouj :)

Babbaganouj : (17 August 2017 - 09:18 PM)

Woooo~ I have finally found my people haha!

gpc_4 : (18 August 2017 - 12:31 AM)

welcome, sir.

serf : (18 August 2017 - 12:35 PM)

por que

joey791 : (19 August 2017 - 12:26 AM)

Welcome to the forums TylerNible :)

Ayleward2 : (19 August 2017 - 06:02 PM)

Anyone want in for fantasy football? Draft tonight at 8PM EST.

joey791 : (21 August 2017 - 08:45 PM)

Welcome to the forums GregoryNor :)


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Beef Jerky


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#1 the irish fuse

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Posted 08 July 2011 - 05:43 PM

You want to use a lean meat to make jerky and Flank steak has gotten a little too expensive to be cost effective to use. I just got done using some top round to make a batch and it turned out great, here's how i did it.

*A few pounds of raw meat will yield just under a pound of jerky, a pound of homemade jerky won't last very long.
*Cut one inch slices (or have the meat cutter make some steaks for you) and freeze.
*Once frozen, cut steaks into (I like to have to work to bite through my jerky) not more than a 1/4 inch thick strips.
*Marinade with 1 cup packed brown sugar, 1/4 cup of Worcestershire, 3/4 cup of soy sauce, splash of hot pepper sauce (optional), teaspoon of granulated garlic (optional but, recommended), 1/2 teaspoon black pepper (optional but, recommended).
*The marinade should completely cover your meat, let this for a day or at least overnight.
*Drying with a professional food dehydrator will take 2 hours at around 120
*Using a home model dehydrator, follow the manufacturers recommendations.
*Using an oven will take 8 hours at the lowest setting with the door propped open with a towel or something, this will also make your whole house smell like meat for a while (which really isn't that bad of a thing).
*Lay marinated meat on a wire rack (consider using a drip pan to save time on clean up), it's ok to have the meat touching but you don't want any of it to overlap.

Enjoy and save a crapload of cash. After a couple of batches, you should be able to tweak the recipe to your liking.

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#2 the irish fuse

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Posted 03 July 2015 - 08:47 PM

Bumping old threads that I've noticed requests for, more to come.
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