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First go at making home-made beef jerky. . Turned out horrible. What did . . . I did a lot of research on both home-made and store-bought dehydrators 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
My beef jerky comes out a little wet greasy - Smoking Meat Forums 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
Beef Jerky Sweat, how to avoid? - Smoking Meat Forums I am working on finalizing my product for sale and recently started noticing my beef jerky sometimes starts to sweat What is the best way to "stabilize" the jerky for packaging? Currently my process goes something like: 1 Dehydrate 4 hours 2 Put into air tight container to equalize
Recipe needed for jerky using Morton Tender Quick in mariande form 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 Quick Make sure marinade covers the
How long is my homemade beef jerky good for? - Smoking Meat Forums 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 would you say my jerky would be good for? Thanks!
Looking for tips, oily sheen on beef jerky - Smoking Meat Forums Regardless, I've made some pretty good jerky (if I do say so myself), but I have a question for you all Every batch I make, I get a few pieces, maybe 15-20% of the batch that comes out with an oily sheen on it, and the pieces are just a bit darker, drier, and less flexible than the rest
Dehydrator Ground Beef Jerky - Smoking Meat Forums Using one of the many recipes out there and added a few things to rev it up a tad Marinade 2 tablespoon soy sauce 2 tablespoon worcestershire sauce 1 teaspoon ground black pepper 1 teaspoon ground lemon pepper 1 teaspoon curry powder (red) 1 teaspoon ginger powder 1 teaspoon garlic
Beef Jerky too Tough - Smoking Meat Forums Help! I've been making jerky for a year now and have flavor just what i want but jerky is so tough some times it nearly impossible to chew I usually use eye of round or top round cut across grain 1 4" thick and smoke in YS 480 till bends and cracks but doesnt snap at around 165 degrees
Whats the best way to make a homemade version of jack links beef . . . I love Jack Link's beef jerky, regular flavor and jalapeño and but here in the Netherlands it's they don't have the jalapeño flavor, plus they only have little bags which I think are way too expensive So I wanted to try to make my own at home I've got an oven that goes really low to 40
Mold growning on my jerky, what am i doing wrong?! When I make jerky strips with ground beef I get mold growing three or four weeks later I use lem seasoning and cure (pink),93 7 ground sirloin, dry in a lem dehydrator and store in food saver bags What the heck am I doing wrong?