[lklawson]

So I finally got a device which can dehydrate. I've been using it for various stuff, including beef jerky. I bought a cheap jerky gun just to see if we like doing jerky at home. It's already failing but we love the jerky so I can, in good conscience, invest in one that costs more than $20. However, it came with jerky seasoning which tastes mighty fine. I have enough for one more batch. I have been using ground beef. I like that. Easier to eat.

Parenthetically, I also learned the hard way that when they say you have to buy the leanest beef that you can, well, they're not just saying it.

So what's your spice mix for ground-beef jerky? Remember, I have a wife who thinks that mild Pace Picante is too hot, so no cayenne or the like. I'll save that for my reserve stash.

Peace favor your sword,
Kirk

 

[RACHGIER]

What's her take on teriyaki? Shoyu teriyaki aka Hawaiian BBQ too be specific.

1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp cooking oil
1c soy sauce
1c water
1c sugar or your choice of artificial or natural sweetening alternative.
1tsp cinnamon or Chinese 5-spice

Heat the oil and sauté the garlic and ginger until they just start to brown. 2-3 minutes or it will start to turn bitter. Then add the soy sauce, water, sugar/sweetener, and spice. Bring to a boil for 5 minutes, then let it cool to room temp before you apply it to any meats.

Makes an awesome marinade on any meat, for jerky or otherwise, and can be mixed in with the ultra-lean ground beef.

1/2c of sauce per 2 pounds of ground meat, and I like to brush a little extra over the top of the strips and crack a little black pepper on the meat before I start to dehydrate it.

I've used it on whole muscle and ground venison, elk, pork, chicken, beef, and filets of various fish for jerky, sliced meat tacos, steaks, you name it. I'll even use it as a braising liquid and throw in a little cornstarch to thicken it up for teriyaki sauce on meat and veg over rice.

Edit: You can also forgo the fresh garlic and ginger and go with powdered. No need to sauté anything then. Just boil, cool, meat, and eat.

 

[undeRGRound]

@lklawson they don't present a recipe as such, but they give a list of ingredients. They call it BILTONG, which is South African for jerky. No added sugars, but they did list raisin juice as a sweetener. A smart guy like you, constantly working on captured alien spacecraft could likely reverse engineer an S.A. Jerky Recipe :rotfl:

 

[undeRGRound]

Original Whole Biltong Slab

Uncut Biltong Slab. Slice it thick, slice it thin, either way, it's a snacking win! 16g Protein. No Additives.

stryve.com

STRYVE BILTONG (made in USA)

 

[greg_r]

I like sirloin sliced thin. Trim any fat. I simply marinade mine in what’s-this-here sauce turn the oven on to about 125 degrees. Run a tooth pick through the top of the meat and hang it on the oven rack. Makes a mighty fine jerkey

Worcestershire sauce = what’s-this-here sauce

 

[moona11]

I like sirloin sliced thin. Trim any fat. I simply marinade mine in what’s-this-here sauce turn the oven on to about 125 degrees. Run a tooth pick through the top of the meat and hang it on the oven rack. Makes a mighty fine jerkey

Worcestershire sauce = what’s-this-here sauce

I use whats in the house also. Ive never wrote down any recipes which is sad because I've made some damn fine jerky and also some shit.

 

[ajole]

I go by feel as well, using sirloin or whatever cheap roast I can find. Brown sugar, soy sauce, vinegar, Worcestershire, salt, pepper, Tapatio, teriyaki….not all at once, but those are the variations.

 

[MaryB]

Thin sliced top round or an other cheap roast, salt, pepper, cure salt, weigh the trimmed and sliced meat, trim off ALL the fat then use the called for amount of cure keeping in mind it is on a salt base so adjust salt accordingly. I Like salty jerky so use a LOT of salt. Fresh ground black pepper. Doesn't hide the flavor of the meat like the cures full of sugar and half the spice cupboard. Use a few drops of Wrights liquid smoke to add a smokey taste.