Hey grill hey has some good non cured jerky recipes.
Delta_Kilo_84
I always used eye of round but you could use any fairly lean cut. Its easier to slice when partially frozen. Just slice to a uniform thickness of your preference knowing that its going to shrink up a little when dehydrated. A deli slicer helps a ton or just ask the butcher counter at the grocery to slice it for you when you buy it.
Marinate or season however you like. I don’t have a particular recipe but I often lay all the slices out and hit with a light coat of lime juice as a tenderizer and let that sit while Im making up the marinade.
The marinade varies but the base is usually about 50/50 soy sauce and worcestershire. Then hot sauce to taste. You can experiment from there. Id pull back on the soy sauce if its too salty. Ive also put the lime juice in the marinade instead of directly on the meat, either way works. Ive also left it out entirely…see what works for you. Throw it all in a ziplock bag and marinate anywhere from like 4-24 hours. I wouldn’t go any longer than that, i feel like it starts getting a little mushy if it goes too long.
If you want to add dry seasoning I typically do it here. A dusting of Cayenne pepper or some cracked black pepper, whatever floats your boat.
I have always used a dehydrator so spread your beef slices out on the trays so they don’t overlap and run it first at a higher setting like I think mine is about 155F and check it in an hour or two. After that 8 rotate trays and turn the temp down a bit and just keep checking periodically til the slices get the consistency you prefer. You want them dry but not crispy. I bend a piece and if it kind of pulls apart in strands its good, if its still kind of pliable or wet internally, keep going. You’ll start finding pieces ready before others so pull them off and let the rest keep drying.
I have not had good luck with smoked jerky but I used to put some liquid smoke in the marinade. This was all pre-pellet smoker for me so I haven’t tried it on the pellet yet, it may do better. Keep temps low, you want to dry it not cook it.
Sub in bottled teriyaki marinade or something else if tou want to try other flavors. Its all about experimenting IMO.
3 Comments
A half pound is one serving size, right?
Google jerky recipes and follow accordingly.
Hey grill hey has some good non cured jerky recipes.
I always used eye of round but you could use any fairly lean cut. Its easier to slice when partially frozen. Just slice to a uniform thickness of your preference knowing that its going to shrink up a little when dehydrated. A deli slicer helps a ton or just ask the butcher counter at the grocery to slice it for you when you buy it.
Marinate or season however you like. I don’t have a particular recipe but I often lay all the slices out and hit with a light coat of lime juice as a tenderizer and let that sit while Im making up the marinade.
The marinade varies but the base is usually about 50/50 soy sauce and worcestershire. Then hot sauce to taste. You can experiment from there. Id pull back on the soy sauce if its too salty. Ive also put the lime juice in the marinade instead of directly on the meat, either way works. Ive also left it out entirely…see what works for you. Throw it all in a ziplock bag and marinate anywhere from like 4-24 hours. I wouldn’t go any longer than that, i feel like it starts getting a little mushy if it goes too long.
If you want to add dry seasoning I typically do it here. A dusting of Cayenne pepper or some cracked black pepper, whatever floats your boat.
I have always used a dehydrator so spread your beef slices out on the trays so they don’t overlap and run it first at a higher setting like I think mine is about 155F and check it in an hour or two. After that 8 rotate trays and turn the temp down a bit and just keep checking periodically til the slices get the consistency you prefer. You want them dry but not crispy. I bend a piece and if it kind of pulls apart in strands its good, if its still kind of pliable or wet internally, keep going. You’ll start finding pieces ready before others so pull them off and let the rest keep drying.
I have not had good luck with smoked jerky but I used to put some liquid smoke in the marinade. This was all pre-pellet smoker for me so I haven’t tried it on the pellet yet, it may do better. Keep temps low, you want to dry it not cook it.
Sub in bottled teriyaki marinade or something else if tou want to try other flavors. Its all about experimenting IMO.