Hy /out/, /k/ommando here.
Long story short, my wife bought me a dehydrator for christmas and now I'm making my first batch of beef jerky at the moment. Can we have a thread where we collect everything about Jerky like reciepes, tricks, times in the dehydrator and temperatures?!
Make sure it gets over 165 degrees F at some point. Trim all visible fat, it goes bad. I like to soak mine in the fridge overnight in whatever flavor I want on it. Try teriyaki, then rolled in coarse ground black pepper. Picante sauce and tabasco work well, too. Sea salt and black pepper are surprisingly good.
Honestly I prefer chicken breast. The flavors are great(not quite as good as beef) and the texture is wonderful.
Also I am pretty cheap and its a bit healthier.
soy sauce and pepper is all you really need
My absolute favorit:
beef soaked in stubb's marinade.
also great marinade:
Soysauce,worchester sauce, paprika powder, chilli, majoram, garlic, tomato paste, little bit of sugar.
8-9 hours at 70°C = 158°F
they should be chewy but dry
Same. Making heart pemmican next week. The idea is to eat it cold and plain throughout the day while hiking so I don't have to stop to cook, and use the last bit in soups, chili, etc. for a warm meal before bed.
desu Extra Lean Hamburger Meat(Mince?) Jerky tastes fine and has a different but good texture vs cuts of meat.
It absorbs marinade well too. You can use a gun or just spread it between wax paper and use a rolling pin to get it thin.
top round (london broil)
usually comes in a large slab with little to no marbling, the fat trims and the meat cuts easy after a bit of frosting in the freezer, don't freeze it all the way through, just enough that its still soft in the middle.
Its also the cheapest viable cut short of the organs.
>all this talk of beef
I go out in the woods, kill a deer like a man, slice what I'm not packing for steaks from the hind quarter, soak the meat in cheap store bought seasoning and cure, and then throw it in the dehydrator the next day. 5lbs of meat fits it perfectly. 8 hours maximum on highest temp dehydrator allows. Just check every hour or two to flip the meat, restack trays, and remove smaller or thinner cuts before they turn to dust. Tons of flavors to choose from, but there's no huge difference in taste between the combos and putting in a bunch of extra effort with fresh ingredients.
>lasts for weeks
Jerkey should last for months, not weeks. If it's going to be stored short-term or refrigerated, leave the fat on. It'll improve the taste. I was thinking along the lines of serious food preservation, not snacks.
Making jerky it isn't about temperature, it is about dryness. You don't even need to heat it. Which is how biltong is made. Heating only shortens the time taken to reach the proper safe level of moisture in the meat. (10% or less for longest preservation, 20%-30% for normal preservation duration).
You also don't freeze or refrigerate it, wtf? lol
>I am NOT wasting deer on jerky.
I do when I've no more shelf space for pressure canned and no room left in the freezer. Venison jerky is amazing.
>I do when I've no more shelf space for pressure canned and no room left in the freezer. Venison jerky is amazing.
Fair enough. I don't get to hunt enough to have that problem.
I'll eat beef damn near raw. I was talking about what can happen when you don't preserve it correctly. There's a difference in the two. Getting over 165 lengthens the period the jerky will remain edible, all other things (like moisture content) being equal.
Nah. 165 is past the point where most enzymatic activity ceases. Getting there will tend to decrease things like mold growth that can cause problems if the food isn't properly dehydrated. It's not a cure-all, but it doesn't destroy the meat, either.
You don't have, "high fat jerky". Jerky does not work that way at all. You trim all fat off and leave only use lean meat with low fat content. It is why wild animals like deer, elk, and bison are amazing for jerky making while fattened cows are not nearly as good.
>No temp at all , just drying .
Really because I swore I read "Nah. 165", "Getting over 165", "Heating to 165", and "Make sure it gets over 165 degrees F at some point." in this line of conversation.
Fatty jerky tastes amazing anon and it will last for a three week camping trip.
Best cut for this is chuck eye.
Lean jerkys last much much longer but do not taste as good and lack the energy packed fat calories of its fattier cousin.
To meet food safety regulations in the US, to be able to legally sell it, yes. That said, my dehydrator ( not my design, this one https://m.youtube.com/watch?v=nO5s93ZIuvo ) runs around 140-150°F and I haven't gotten sick from my jerky.
Kek reminds of me
>go on 4 day kayaking/camping trip with two other friends
>for food only bring 4 lbs of jerkey one buddy made the week before
>figure we will catch fish all the way along the river
>force feed eachother jerkey for four days
I couldn't eat anything smoked for like a year after that
>140-150 isn't 165
Really? This whole time I thought I was just bad at math.
I'm aware that 150<165, jackass. What I was saying, you no-reading-comprehension fuckwit, was this: while an internal temperature of ≥ 165°F must be met in order for jerky to be legally sold, I personally have never gotten ill from consuming jerky that was made at the 140-150°F range (which falls short of the 165°F required for meeting "food safety" standards).