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Home made Jerky - Reciepes, tricks, times, temperatures

Anonymous Sun 27 Dec 2015 13:01:51 No.654104 View View Reply Original Report

Quoted By: >>654106 >>654225 >>654282 >>654433 >>654572 >>656942

Hy /out/, /k/ommando here.

Long story short, my wife bought me a dehydrator for christmas and now I'm making my first batch of beef jerky at the moment. Can we have a thread where we collect everything about Jerky like reciepes, tricks, times in the dehydrator and temperatures?!

Anonymous

Anonymous Sun 27 Dec 2015 13:13:40 No.654106 Report

Quoted By: >>654282

>>654104
I want that jerky in my mouth.

Anonymous

Anonymous Sun 27 Dec 2015 18:37:17 No.654225 Report

Quoted By: >>654282 >>654342 >>654574 >>656320

>>654104
Make sure it gets over 165 degrees F at some point. Trim all visible fat, it goes bad. I like to soak mine in the fridge overnight in whatever flavor I want on it. Try teriyaki, then rolled in coarse ground black pepper. Picante sauce and tabasco work well, too. Sea salt and black pepper are surprisingly good.

Anonymous

Anonymous Sun 27 Dec 2015 20:21:21 No.654282 Report

Quoted By: >>658770

>>654104
>>654106
>>654225

Enjoy your cancer.

Anonymous

Anonymous Sun 27 Dec 2015 22:18:23 No.654331 Report

Quoted By:

Powdered New Mexican Red or Green Chile with black pepper. Obvious regional bias, but its the best

Anonymous

Anonymous Sun 27 Dec 2015 22:51:09 No.654342 Report

Quoted By: >>654574 >>654581 >>655795 >>656320

>>654225
>over 165 degrees F
Total bullshit, ruins the jerky and the fat tastes awesome and lasts for weeks , longer in the freezer.
You know nothing about jerky

Anonymous

Anonymous Mon 28 Dec 2015 01:07:53 No.654433 Report

Quoted By:

>>654104

Meat, salt, and air. There you go. Maybe add some pepper.

Anonymous

Anonymous Mon 28 Dec 2015 03:22:04 No.654503 Report

Quoted By: >>654528 >>655173 >>655333

I'm also interested.

Favorite cuts of beef?

Seems easy enough to make, no harm in making multiple batched throughout the year.

Anonymous

Anonymous Mon 28 Dec 2015 03:56:54 No.654528 Report

Quoted By: >>656306

>>654503
Honestly I prefer chicken breast. The flavors are great(not quite as good as beef) and the texture is wonderful.
Also I am pretty cheap and its a bit healthier.
soy sauce and pepper is all you really need

Anonymous

Anonymous Mon 28 Dec 2015 04:47:57 No.654572 Report

Quoted By:

>>654104
>>>/ck/

Anonymous

Anonymous Mon 28 Dec 2015 04:48:39 No.654574 Report

Quoted By: >>654580

>>654342
Uh, sure... But for people who want their jerky to last long, do what >>654225 said.

Anonymous

Anonymous Mon 28 Dec 2015 05:04:27 No.654580 Report

Quoted By: >>655799

>>654574
Heating to 165 does not make it last longer, it just ruins the flavor . Trimming the fat may buy you a bit more time but once again , you lose in the flavor department.

Anonymous

Anonymous Mon 28 Dec 2015 05:04:46 No.654581 Report

Quoted By:

>>654342

I make jerky out of chuck occasionally. That is amazing when its still hot off the dehydrator and is deliciously fatty. It doesnt spoil for ages.

Anonymous

Anonymous Mon 28 Dec 2015 23:43:01 No.655040 Report

Quoted By:

My absolute favorit:

beef soaked in stubb's marinade.

also great marinade:
Soysauce,worchester sauce, paprika powder, chilli, majoram, garlic, tomato paste, little bit of sugar.

8-9 hours at 70°C = 158°F

they should be chewy but dry

Anonymous

Anonymous Tue 29 Dec 2015 03:57:12 No.655173 Report

Quoted By: >>655191 >>656306

>>654503
I like to use heart. Much cheaper here than regular cuts, and low fat after you trim the outside fat away.

Anonymous

Anonymous Tue 29 Dec 2015 04:25:26 No.655191 Report

Quoted By:

>>655173
Same. Making heart pemmican next week. The idea is to eat it cold and plain throughout the day while hiking so I don't have to stop to cook, and use the last bit in soups, chili, etc. for a warm meal before bed.

Anonymous

Anonymous Tue 29 Dec 2015 05:04:43 No.655218 Report

Quoted By:

desu Extra Lean Hamburger Meat(Mince?) Jerky tastes fine and has a different but good texture vs cuts of meat.

It absorbs marinade well too. You can use a gun or just spread it between wax paper and use a rolling pin to get it thin.

Anonymous

Anonymous Tue 29 Dec 2015 05:33:48 No.655243 Report

Quoted By:

banned?

Extra Lean Hamburger Meat(mince? for EU) is cheap and absorbs Marinades well.

Anonymous

Anonymous Tue 29 Dec 2015 09:05:32 No.655333 Report

Quoted By: >>656306

>>654503
top round (london broil)
usually comes in a large slab with little to no marbling, the fat trims and the meat cuts easy after a bit of frosting in the freezer, don't freeze it all the way through, just enough that its still soft in the middle.

Its also the cheapest viable cut short of the organs.

Anonymous

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Anonymous Wed 30 Dec 2015 04:18:46 No.655726 Report

Quoted By: >>655801

>all this talk of beef

I go out in the woods, kill a deer like a man, slice what I'm not packing for steaks from the hind quarter, soak the meat in cheap store bought seasoning and cure, and then throw it in the dehydrator the next day. 5lbs of meat fits it perfectly. 8 hours maximum on highest temp dehydrator allows. Just check every hour or two to flip the meat, restack trays, and remove smaller or thinner cuts before they turn to dust. Tons of flavors to choose from, but there's no huge difference in taste between the combos and putting in a bunch of extra effort with fresh ingredients.

Anonymous

Anonymous Wed 30 Dec 2015 06:12:54 No.655795 Report

Quoted By: >>655801

>>654342
>lasts for weeks
Jerkey should last for months, not weeks. If it's going to be stored short-term or refrigerated, leave the fat on. It'll improve the taste. I was thinking along the lines of serious food preservation, not snacks.

Anonymous

Anonymous Wed 30 Dec 2015 06:14:29 No.655799 Report

Quoted By: >>656297 >>656320

>>654580
Heating to 165 gets rid of bacteria that you might not want in your digestive tract. Enjoy your bloody diarrhea.

Anonymous

Anonymous Wed 30 Dec 2015 06:16:08 No.655801 Report

Quoted By: >>656320

>>655726
I am NOT wasting deer on jerky.

>>655795
>Jerkey
FML.

Anonymous

Anonymous Thu 31 Dec 2015 14:44:51 No.656297 Report

Quoted By: >>656298 >>656320 >>656438

>>655799
If you cook a steak to 165 thats well done.
Medium rare is 130.
Are you one of those twats thats afraid of rare beef?

Anonymous

Anonymous Thu 31 Dec 2015 14:55:50 No.656298 Report

Quoted By: >>656438

>>656297

fucking moron probably thinks the steak is 'bloody' still

Anonymous

Anonymous Thu 31 Dec 2015 15:20:47 No.656306 Report

Quoted By:

>>654528
Not beef... but thanks.
>>655173
I'll save some next year and try it. Thanks.
>>655333
Nice trips. I don't save any round- I get it all ground.

Looks like I'm going with some flank, brisket, and flap.

Anonymous

Anonymous Thu 31 Dec 2015 16:18:03 No.656320 Report

Quoted By: >>656438 >>656485

>>654225
>>654342
>>655799
>>656297
Making jerky it isn't about temperature, it is about dryness. You don't even need to heat it. Which is how biltong is made. Heating only shortens the time taken to reach the proper safe level of moisture in the meat. (10% or less for longest preservation, 20%-30% for normal preservation duration).

You also don't freeze or refrigerate it, wtf? lol

>>655801
>I am NOT wasting deer on jerky.

I do when I've no more shelf space for pressure canned and no room left in the freezer. Venison jerky is amazing.

Anonymous

Anonymous Thu 31 Dec 2015 21:39:43 No.656438 Report

Quoted By: >>656486

>>656320
>I do when I've no more shelf space for pressure canned and no room left in the freezer. Venison jerky is amazing.

Fair enough. I don't get to hunt enough to have that problem.

>>656297
>>656298
I'll eat beef damn near raw. I was talking about what can happen when you don't preserve it correctly. There's a difference in the two. Getting over 165 lengthens the period the jerky will remain edible, all other things (like moisture content) being equal.

Anonymous

Anonymous Thu 31 Dec 2015 22:10:43 No.656456 Report

Quoted By:

Got some flank and brisket from a deer.

How should I slice and make it into jerky? Never done it before.

Anonymous

Anonymous Thu 31 Dec 2015 22:59:53 No.656485 Report

Quoted By: >>656552 >>656554

>>656320
>You also don't freeze or refrigerate it, wtf? lol
You do if you leave the fat content very high, otherwise the oils will go rancid.

Anonymous

Anonymous Thu 31 Dec 2015 23:00:54 No.656486 Report

Quoted By: >>656498

>>656438
>165 lengthens the period the jerky will remain edible,

myth

Anonymous

Anonymous Thu 31 Dec 2015 23:13:52 No.656498 Report

Quoted By: >>656568 >>656786

>>656486
Nah. 165 is past the point where most enzymatic activity ceases. Getting there will tend to decrease things like mold growth that can cause problems if the food isn't properly dehydrated. It's not a cure-all, but it doesn't destroy the meat, either.

Anonymous

Anonymous Fri 01 Jan 2016 01:31:36 No.656552 Report

Quoted By: >>656567

>>656485
Then it isn't jerky at all. It is just low-temp cooked meat.

Anonymous

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Anonymous Fri 01 Jan 2016 01:33:26 No.656554 Report

Quoted By:

>>656485
>fat content very high
>jerky

Anonymous

Anonymous Fri 01 Jan 2016 02:09:39 No.656567 Report

Quoted By: >>656786

>>656552
>>656552
No temp at all , just drying .
I do not heat mine.
Believe it or not there are things you know nothing about.

Anonymous

Anonymous Fri 01 Jan 2016 02:10:44 No.656568 Report

Quoted By:

>>656498
>if the food isn't properly dehydrated

If the food is not properly dehydrated , you did not make jerky

Anonymous

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Anonymous Fri 01 Jan 2016 15:35:15 No.656786 Report

Quoted By: >>656791 >>656792

>>656567
>>656498
You don't have, "high fat jerky". Jerky does not work that way at all. You trim all fat off and leave only use lean meat with low fat content. It is why wild animals like deer, elk, and bison are amazing for jerky making while fattened cows are not nearly as good.

>No temp at all , just drying .

Really because I swore I read "Nah. 165", "Getting over 165", "Heating to 165", and "Make sure it gets over 165 degrees F at some point." in this line of conversation.

Anonymous

Anonymous Fri 01 Jan 2016 16:04:53 No.656791 Report

Quoted By: >>656966

>>656786
Fatty jerky tastes amazing anon and it will last for a three week camping trip.
Best cut for this is chuck eye.

Lean jerkys last much much longer but do not taste as good and lack the energy packed fat calories of its fattier cousin.

Anonymous

Anonymous Fri 01 Jan 2016 16:05:31 No.656792 Report

Quoted By: >>656966

>>656786
To meet food safety regulations in the US, to be able to legally sell it, yes. That said, my dehydrator ( not my design, this one https://m.youtube.com/watch?v=nO5s93ZIuvo ) runs around 140-150°F and I haven't gotten sick from my jerky.

Anonymous

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Anonymous Fri 01 Jan 2016 17:36:57 No.656819 Report

Quoted By: >>656821 >>656822

Kek reminds of me

>go on 4 day kayaking/camping trip with two other friends
>for food only bring 4 lbs of jerkey one buddy made the week before
>figure we will catch fish all the way along the river
>catch nothing
>force feed eachother jerkey for four days

I couldn't eat anything smoked for like a year after that

Anonymous

Anonymous Fri 01 Jan 2016 17:41:23 No.656821 Report

Quoted By: >>656824

>>656819
That will give you the ketonis real bad.
did your mouth taste funny?

Anonymous

Anonymous Fri 01 Jan 2016 17:42:49 No.656822 Report

Quoted By: >>656824

>>656819
>dat gif

Is that the guy who was having a butter crisis?

Anonymous

Anonymous Fri 01 Jan 2016 17:44:51 No.656824 Report

Quoted By: >>656831

>>656821
Who knows it was a few years ago

The last night we camped at an actual camp site and there was a general store. So needless to say I drank 40 beers, ate 3 sandwiches and all was right again

>>656822
Kek I don't know sauce on it

Anonymous

Anonymous Fri 01 Jan 2016 17:58:32 No.656831 Report

Quoted By:

>>656824
He is a big celebrity in norway

https://www.youtube.com/watch?v=ub0GzU56YMA

Anonymous

Anonymous Fri 01 Jan 2016 21:33:57 No.656942 Report

Quoted By: >>656957 >>658777

>>654104
/pol/ack here

you realize your wife is probably cucking you with some nigger behind your back
while you're balls deep in your beef jerky he's balls deep in your wife

Anonymous

Anonymous Fri 01 Jan 2016 22:23:03 No.656957 Report

Quoted By: >>659342

>>656942
>he's balls deep in your wife
Shows what you know, my wife would never let some guy go balls deep in her. She does not even let me do that, just the tip plus a little more if Im lucky.

Anonymous

Anonymous Fri 01 Jan 2016 22:33:15 No.656966 Report

Quoted By: >>659349 >>659351

What the fuck is wrong with people?

>>656792
140-150 isn't 165

>>656791
"fatty jerky" isn't jerky

Anonymous

Anonymous Mon 04 Jan 2016 20:08:08 No.658770 Report

Quoted By:

>>654282
Enjoy not having jerky

Anonymous

Anonymous Mon 04 Jan 2016 20:28:48 No.658777 Report

Quoted By: >>659342

>>656942
Listen buddy, I feel like I'd know if my hand was sleeping around, but thanks for your concern.

Anonymous

Anonymous Tue 05 Jan 2016 15:05:04 No.659342 Report

Quoted By:

>>658777
>>656957
why did his post get deleted?

Anonymous

Anonymous Tue 05 Jan 2016 15:18:59 No.659349 Report

Quoted By:

>>656966
>140-150 isn't 165
Really? This whole time I thought I was just bad at math.
I'm aware that 150<165, jackass. What I was saying, you no-reading-comprehension fuckwit, was this: while an internal temperature of ≥ 165°F must be met in order for jerky to be legally sold, I personally have never gotten ill from consuming jerky that was made at the 140-150°F range (which falls short of the 165°F standard for "food safety" standards).

Anonymous

Anonymous Tue 05 Jan 2016 15:21:09 No.659351 Report

Quoted By: >>659648

>>656966 #
>140-150 isn't 165
Really? This whole time I thought I was just bad at math.

I'm aware that 150<165, jackass. What I was saying, you no-reading-comprehension fuckwit, was this: while an internal temperature of ≥ 165°F must be met in order for jerky to be legally sold, I personally have never gotten ill from consuming jerky that was made at the 140-150°F range (which falls short of the 165°F required for meeting "food safety" standards).

Anonymous

Anonymous Wed 06 Jan 2016 00:48:56 No.659648 Report

Quoted By: >>659671

>>659351
That's not jerky though. That's just very dry fully cooked meat.

Anonymous

Anonymous Wed 06 Jan 2016 01:20:02 No.659671 Report

Quoted By:

>>659648
this
jerky means raw

Anonymous

Anonymous Thu 07 Jan 2016 05:01:37 No.660492 Report

Quoted By:

Does anyone know how to replicate the beef jerkey at Love's gas stations? Shit's amazing.

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