Picked up a dehydrator and need a beef jerky recipe.
Thanks Ags

for a dehydrator, this has been my go to

https://www.mccormick.com/grill-mates/flavors/marinades/grill-mates-brazilian-steakhouse-marinade


also damn good on grilled deer steaks

Alton Brown's isn't exotic or complicated, but produces good jerky.

Since I started Keto I need to look into getting a dehydrator and making jerky for snacks.

Jerky Marinade

3 ounces soy sauce or tamari
6 ounces water
2 teaspoons Lawry's Seasoned Salt
1 teaspoon cracked black pepper
1/2 teaspoon white pepper
1/2 teaspoon onion garlic powder
1/2 teaspoon red cayenne pepper

I usually marinate for at least 24 hours before hand

I've started using the Cabela's brand peppered jerky seasoning for my deer meat with a little extra sea salt and coarse black pepper and it's excellent. I've taken a lot to parties as well and always get great feedback.

https://www.jerkyholic.com/

Lots of options to try here. I've made the rig and one that I think was called Thai spicy or something like that. Both were good.

• 5 to 7 pounds venison roast
• 1 large chopped onion
• 1 head garlic, peeled and roughly chopped
• 3 dried chipotle peppers
• Juice of 2 limes
• 1 teaspoon of Instacure No. 1
• 2 tablespoons season salt

Pulse everything but the meat in the blender and then combine to marinate over night, top dress with coarse pepper when you put in the dehydrator. Made some Nilgai jerky last week and we've almost motored through all of it already.

get the Fiesta brand jerky seasoning
easy and good

Jethro Bodine.

2ndChanceAg96 said:

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Since I started Keto I need to look into getting a dehydrator and making jerky for snacks.

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Some wire racks and a desk fan will work just fine.

My recipe is very simple. Weigh the meat, then multiply that weight by 0.0225. That's how much salt to add. Then add some 16 mesh black pepper. Let it sit overnight in the fridge. The next morning, lay it out on racks and have the fan blow air over it. It's ready when it loses 30% of the green weight. Usually takes 24-48 hours, but could be longer depending on how thick the meat is.

Academy original jerky cure and seasoning is excellent!

Never made it in a dehydrator though, always use a smoker.

https://store.505southwestern.com/roasted-chile/hatch-valley-roasted-green-chile-28.html

Make some of that stuff into a paste (or if you have access to real green Chile). Brush it on your meat (not that meat), dehydrate, enjoy.

Garlic powder, salt, cracked pepper blend

Forget cure, unless you plan on sitting it on convenient store shelf for a month.

ought1ag said:

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for a dehydrator, this has been my go to

https://www.mccormick.com/grill-mates/flavors/marinades/grill-mates-brazilian-steakhouse-marinade


also damn good on grilled deer steaks

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I have 4 Lbs of venison in my dehydrator right now using this mix. At the current time it smells like I have wasted 4Lbs of deer meat. I hope it tastes better than it smells.

C4D said:

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Garlic powder, salt, cracked pepper blend

Forget cure, unless you plan on sitting it on convenient store shelf for a month.

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Curing makes it taste better.

I use Tender quick, soy sauce, brown sugar for a quick marinate. Slice with grain ( I'm talking venison here). Drain, rinse and give it a heavy dose of coarse ground pepper. No dehydrator so I hang from strings in the oven. 175 for about 8 hrs. Stick a wooden spoon in the door to let the humidity out. Bend a piece, if it cracks its done. Easy as hitting the floor with your hat.

1 cup soy sauce
cup OJ
1 orange zest
1 tbs honey
3 cloves garlic
2 shallots diced
1 jalepeno diced
1 tbs brown sugar
1tbs pepper
1 tbs red pepper
1 tbs ginger
1 tsp onion powder
1 tsp cumin
1 tsp cayenne
tsp cloves

Combine all ingredients and marinade strips of lean meat and refrigerate for 12-48 hours. Dehydrate at 145-155 for 1.-2.5 hours until dry

giddings_ag_06 said:

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I've started using the Cabela's brand peppered jerky seasoning for my deer meat with a little extra sea salt and coarse black pepper and it's excellent. I've taken a lot to parties as well and always get great feedback.

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That sounds damn good. I'm going to have to try this on venison that we got this year.

Oven or dehydrator? and what temp? I have both but my dehydrator is one of those round nesco ones.

I have one of those round Cabela's dehydrators that has 5 trays. I can fit 3 pounds of sliced up jerky (I cut mine pretty thin) on it and turn the temperature all the way up. I put the seasoned jerky strips on one tray at a time then sprinkle the extra pepper and salt on it as I go. I rotate trays usually at the 4 and 8 hour mark then take it off after about another 3 for a total of 11 hours of drying. I then let it sit a while to cool to room temperature then food saver and freeze.

let me know what you think - im typically just a salt and pepper kind of guy but i really like this stuff

ought1ag said:

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let me know what you think - im typically just a salt and pepper kind of guy but i really like this stuff

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I sampled it this morning. Not a fan at all. I'll eat it but I won't use that marinade again.