First go at making home-made beef jerky.. Turned out horrible.
网页2012年10月25日 · I've seen the $10 jerky maker, Alton Brown's fan/filter dryer, and several others, but I decided to buy an electric dehydrator. After researching recipes, I saw that a lot of experts recommended drying jerky at only around 100 degrees Fahrenheit or less, instead of the FDA-recommended 160 degrees..
How do you make thin style beef jerky? - Smoking Meat Forums
网页Bend Oregon. May 13, 2016. #2. A slicer is what you need to get super thin slices. If you ask the butcher they may be able to slice it thin for you when you buy the meat. The store I shop at the butcher will slice it as thin as 1/8". If you do it yourself make sure the meat is slightly frozen before slicing.
My beef jerky comes out a little wet/greasy - Smoking Meat Forums
网页2013年5月6日 · So I'm marinating my beef in soy, Worcestershire sauce, some liquid smoke and a variety of spices. I marinate for about 9hrs then I dehydrate for about 7hrs. But after vacuum sealing the packs and eating later, the beef is wet. Any way to keep it from being wet? Am I not dehydrating enough. Thanks for any thoughts.
Making Jerky | Smoking Meat Forums - The Best Smoking Meat …
网页2024年8月30日 · Making Jerky Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm Stumped On Why My Beef Jerky Doesn't Taste Like The …
网页2018年2月19日 · The method for my Presto Dehydrator was to use GB, then put the jerky in the oven at 275° for 10 minutes. Made it sizzle. That sterilized the jerky. I tested my dehydrator for temperature, and it ran 170-171 with two probes at different levels. 160° is considered the leathallity temperature for safety for Beef. (165° for Chicken.)
Recipe needed for jerky using Morton Tender Quick in mariande …
网页2011年11月28日 · Here is my recipe for Beef Jerky: This is for 5 to 6 pounds of sliced meat 5 - 6 pounds sliced beef 3 cups Shasta cola 1/2 cup Soy Sauce 1/2 cup Worcester sauce 2 tbs course grnd black pepper 2 tbsp Onion Powder 2 tbs Granulated Garlic powder 2 tsp hot sauce 1/2 cup liquid smoke 5 heaping Tbls Morton Tender …
Mold growning on my jerky, what am i doing wrong?! - Smoking …
网页2012年11月28日 · Once your jerky is cool and before you store you can spray potassium sorbate on the jerky, this will eliminate any mold growth. PS is a dry form sorta like little cake topping (little lengths) you mix the PS with cold water to dissolve then put in a spray bottle to spray on the jerky. No taste and will not make the jerky taste funny.
Beef Jerky Recipe - Smoking Meat Forums
网页2017年7月13日 · 1. Put sliced beef in a 1 gallon Ziplock bag. Combine all curing ingredients and pour into the bag. Squeeze out as much air as possible and marinate overnight in the refrigerator, or up to 2-5 days. 2. Fire up the smoker to 145-150F. 3. Smoke at 145-165F for 5 to 6.5 hours. Lower temp, longer time.
Marinade vs Seasoning and Curing Jerky - Smoking Meat Forums
网页waaayyyy Northern IOWA. Jul 15, 2008. #6. I can't tell you the pros/cons of dry vs. marinated jerky, but I can share a recipe that I've been playing with and tweaking. Jerky Marinade/Cure 3T. Morton Tender Quick 2T. Lawry's Seasoned Salt 2T. Onion Powder 1T. Garlic Powder 1T.
How long is my homemade beef jerky good for? - Smoking Meat …
网页2018年8月16日 · With my homemade beef jerky I use lean ground beef, and I use a bunch of those moisture absorbing packets when I store my beef jerky in a ziplock. I also use cure in my jerky. So with all this being said, how long …