Frist time Beef Jerky

So I wanted to have some trail snacks for when I'm either fishing or hunting. And I made up a batch. I used soy sauce, worchetshire, onion powder, garlic powder, salt, cayenne pepper, crushed pepper flakes, oh and some liquid smoke hickory. I put them in the oven on lowest setting, I think 170 for 3 hours and then in the smoker for another 3 hours with some hickory wood chips. It came out alright, but I feel they could be thinner. I used bottom round this time, but later on I'm going to try other cuts top, london broil, etc. Btw did yall know that London Broil isn't a cut and is a method of cooking? Interesting. Any suggestions on how to make my jerky less chewier as well, and maybe sweeter? I'm making a batch up with some brown sugar, hoping it will have more of a teriyaki taste.

Nice looking jerky there,

I use the same starting marinade for just about everything, 1 part soy sauce, 1 part double strength pineapple juice, and a goodly amount of brown sugar.   From there you can add any other flavorings. For the pineapple juice I use frozen concentrate and add only 1/3 the amount of water it call for.

To reduce the chewy factor, cut the meat across the grain, looks like yours was with the grain.  Cutting across the grain does 2 things, helps the meat pickup more flavor, and makes it way less chewy.

When I smoke mine I do that first when the meat is the moistest, I think that helps the smoke flavor penetrate. 

Your jerky looks good, meat for jerky should be as lean as possible, especially if it's gonna be stored for awhile, the fat can get sorta rancid and give it an off taste.  top round works, sometimes crossrib roasts are a good starting point. I pick my meats more on looks than any particular cut, cutting it thin and across the grain kinda make it all equal when done.

I make allot of jerky for Xmas presents, caused a big tiff between my son and his GF last year, the day after Xmas she packed it up with her stuff for a trip to her family's house and it none of it made it back home, separate packages for them this year.   It's not cheap or easy but it makes GREAT Xmas gifts.

Have fun with it.

Not sure if this will help but to make thinner cuts I usually leave the meat in the freezer for a little while so it firms up and is easier to cut thin slices.

So I wanted to have some trail snacks for when I'm either fishing or hunting. And I made up a batch. I used soy sauce, worchetshire, onion powder, garlic powder, salt, cayenne pepper, crushed pepper flakes, oh and some liquid smoke hickory. I put them in the oven on lowest setting, I think 170 for 3 hours and then in the smoker for another 3 hours with some hickory wood chips. It came out alright, but I feel they could be thinner. I used bottom round this time, but later on I'm going to try other cuts top, london broil, etc. Btw did yall know that London Broil isn't a cut and is a method of cooking? Interesting. Any suggestions on how to make my jerky less chewier as well, and maybe sweeter? I'm making a batch up with some brown sugar, hoping it will have more of a teriyaki taste.

I have been doing jerky for some time now and if you don't have a nice slicer you can go to Safeway and buy whatever cut u want.  preferrably the london broil.  Take it to the butcher at the counter and have him slice it up paper thin on setting #1.  you can almost see through the meat once he is done.  The spices that you are using are fine and brown sugar will make it taste more like teriyaki.  I try to dry it out a little more than 8 hrs.  Since it is so thin it gets crispy, kind of like bacon.  I has been very popular at my work and someone is always asking me to make it.  The stuff doesn't last very long at my place super goodness in your mouth!

If you want sweeter but like a soy base, try Yoshida Sauce.  Avlbl from Costco, no MSG.  For me, Yoshida's acts as a great salty+sweet base that I can adulterate with citrus, peppers, honey, etc. to suit the particular batch i'm working.  can't beat it. 

http://www.mryoshidas.com/

Also, if you want to buy packaged meat that is suitable for beef jerky, you gotta get some fat in there.  I like the tri tip from Costco cuz it has hella marbling.  For reasons not apparent to me, meat prices have gone through the f'ing roof.  So I don't do neraly as much bJerky as before.

For ease of consumption, you don't really need to go paper thin.  You actually get by using single meat blocks that are scored a bunch.  You'll be able to get really close scoring if the meat is slightly frozen, easier to handle. 

Interested in doing a taste test Pepsi Challenge at Hoedown?

Beef went up due to lack of rain = higher cattle feed prices = higher meat prices 

Beef went up due to lack of rain = higher cattle feed prices = higher meat prices 

Outrageous!  Damn feed crops should know there is a drought, and conserve rather than demand so much water.  Inconsiderate as hell.  Same for beef, too.  They should drink less water! 

Looks good Steph. I'm sure that will go real well with some good beer with it.

Jedmo

Good job on starting to learn the life long pursuit of making the best jerky you can! Make sure you keep some kind of ingredient reciepe for EACH batch. I have made jerky for years and have my favorite recipes. In the last couple of years I have moved away from sliced meat and started making burger jerky. I got a jerky gun - looks like a caulking gun - and have leaned how to make good burger jerky. It is easier on my teeth!
One tip from my sliced meat days... if you have a vacuum seal a meal machine that utilizes canisters or jars, use it for marinating your meat. It will pull the flavor all the way through the meat in 4 hours - better than a 3 day soak in the fridge.
Also,  apple cider vinegar will help break down the meat fibers and adds a good flavor.
good luck and enjoy!

I alwas make my jerky with venison rum roast. Half frozen cut thin with slicer. On recipe I use sweet vermouth , brown sugar , molasses, and soy. It s sweet its like eating candy hard to stop eating it.

Nothing better than home made jerky. I would buy London broil at safeway also and let them slice it. Watch for the buy one get one free sales. Flank steak is supposed to be good also. The leanest cuts are supposed to be best. I would put mine in a vacuum sealer canister to marinade a while. I would always trim the fat off before I made jerky.

Soy sauce, Worcestershire sauce, garlic powder onion powder pepper and a little catsup makes a great savory jerky. If you want a sweet jerky try Bullseye barbecue sauce. Slather it on and it is really good. I'm sure your favorite sauce would work as well.

As a side tip this time of the year I usually go to the store after thanksgiving and pickup a couple turkeys on the cheap. Slice marinate and dry. Not quite as good as nice beef Jerkey but after thanksgiving you can get turkey's super cheap so it can be a good deal.

+1 on Yoshidas for a mixer and the London Broil cut across the grain.

And fresh coarse ground pepper!

I must say that I regret not making Halibut jerky this year!  It comes out great!  I think I have one fillet left.... hummmmmm!

I must say that I regret not making Halibut jerky this year!  It comes out great!  I think I have one fillet left.... hummmmmm!

Recipe please?

-Allen