making beef jerky

[gardenmommy]

I want to make beef jerky, but all the recipes I see have soy sauce in them. Does anyone have a soy-free jerky recipe?

I'm also wondering about the cut of meat I should use. I have chuck roast, round steak, porterhouse, sirloin, t-bone, rump roast... any thoughts?

Thanks.

[gardenmommy]

ideas, anyone?

[momto l&a]

I use use a roast or steak. Depends on what I have

I then marinate havent found a good recipe that we really like yet Liquid smoke soy sauce, worshire(sp?) sauce, garlic, pepper are normally what we use. I think brown sugar also

I dry either in the oven or dehydrator. If in the oven I put a toothpick through one end and hang on the oven racks.

[Tcarwyn]

I like seasalt, pepper and maplesyrup myself And I just use the cheapest cut of meat I have around. I have also made it from super lean ( like ours usually is, since its grassfed) ground beef. Its easier to eat for my little ones.

Tanya

[gardenmommy]

So, what is a good sub. for the soy sauce that seems to be so common in recipes?

I was thinking about combining some honey/maple syrup, salt, pepper, worstershire sauce, and liquid smoke. Does that sound like an edible combination?

[pampered_mom]

I've never made beef jerky - it's on my list of things to do - but I think that sounds very tasty. In some ways there's just no way you'll know until you try!

[kbchavez]

at the Native Nutrition yahoo group I think there is a file about making jerky with kefir. Detailed instructions, pictures and everything.

[gardenmommy]

I've never visited the native nutrition yahoo group. Have to give it a try. Although, frankly, kefir doesn't seem to "go" with jerky, lol!

Pamered, I'm going to give it a try this weekend I think. I'm hoping to have a little extra time (yeah right, when do I ever have that?!!).

[pampered_mom]

Either way I'll be waiting with breath that is baited to hear how it turns out!

[gardenmommy]

So I made jerky this week, and it turned out very well. I searched the food network for recipes, and printed off two (one by Alton Brown, and one by Emeril Lagasse). They were very similar, so I sort of mushed them together, minus the one or two things I didn't have on hand. Let it marinate for about 24 hours (a little longer than planned, but I was busy, imagine that!). Dryed it in my dehydrator for about 15-18 hours, and it's very tasty. I can post my recipe if anyone is interested.

[phroggies]

Originally Posted by gardenmommy

I can post my recipe if anyone is interested.

Yes! Please! I just got a dehydrator for my b-day and was dismayed to see the ingredient list on the accompanying jerky cure. I would love to see your recipe (although the maple syrup one sounds awesome, Tcarwyn).

What temp do you guys use? The instructions that came with my dehydrator were full of doom and gloom about bad things happening unless you used the highest setting.

[momto l&a]

I use what ever 3 light bulbs in my dehydrator is

I stuck a thermometer in there once and I forgot what it was :

I need to make some more. I need a protein snacks when out and about and I look at the price of jerky in the store :

[gardenmommy]

All right, here it is:
2-3 lbs. lean meat (I used round steak)
1/2 c. tamari
1 TB. honey
3 tsp. garlic powder (I think next time I'll use 1 1/2 or 2 tsp.)
1 tsp. chili powder
1 tsp. cayenne (use less if you don't like it spicy, because it's on the hot side!)
2 tsp. liquid smoke
1 tsp. freshly ground black pepper
1 tsp. sea salt

1. Trim meat very well of fat and connective tissue. Slice thinly (about 1/8 - 1/4 inch thick, 4-6 inches in length). It is easier to slice if the meat is partly frozen.

2. Mix remaining ingredients thoroughly. Place meat and marinade in a ziplock bag, and marinate overnight. I actually let it go 24 hours, as I was busy.

3. Evenly spread meat on dehydrator sheets (or however your dehydrator works). I dried mine at the highest setting, 145F, for about 18 hours. My dehydrator is older, and not particularly fast about drying, yours might be faster. The meat should not be brittle, but should feel dry to the touch. It should bend/break like a green twig; not a snap, but a gradual break.

4. Store the jerky in an airtight container. If it collects moisture, it isn't dry enough.

[phroggies]

Thanks, gardenmommy!

[MommyofPunkiePie]

Can Bragg's liquid aminos be subbed for tamari in that - sounding recipe?

Samantha

[gardenmommy]

I have no idea! It was an experiment (as is most of my cooking, lol!), that happily turned out very nicely. Just try it and see. The only function it serves is for flavor, I believe.