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Beef Jerky

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I just went and picked up a couple pounds or flank steak that's in the freezer, a box fan, some air filters,

and all the marinade ingredients. This is my first time making beef jerky, and was wondering if any of

the other ch.0 folks were in on the jerky game. If so, any tips for flavor/drying times. Also just a spot

to show off home batches, basically just an appreciation of all things jerky.

 

 

Flicks to follow once I get a little further into the process.

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Oh fuuuuuuu...

 

Beef jerky & Deer jerky.

 

This the marinade that I fucks with lately-

 

soy sauce

honey

garlic

ginger

sesame oil

crushed red pepper

white pepper

 

It's kind of an azn spin on things, but it's really good. Let the meat marinate overnight at room temp.

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yeah progression flicks will start once i pull the slab out of the freezer.

 

Also yeah Tav, that's pretty similar to the marinade i was thinking, but substituting ginger and sesame

oil, with hot sauce and worcestershire sauce. Also, liquid hickory smoke.

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Sriracha goes well up in that mix too.

 

You can brush the sesame oil on kind of lightly, like right after the meats fully dried or whatevs...

 

bomb.

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i've used a dehydrator before. that works pretty good. as far as marinates im leaving that a secret!

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I've heard that the problem with the dehydrators is that they circulate heated air, and that even though

it's at a low temperature (145-165f), it's still cooking the meat partially and not just drying it. Changing

the texture and flavor of the jerky.

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i had a boss that was crazy about jerky

 

 

mango with jerk spice is awesome... beef heart is really good too if you're willing to try

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definitely need action flicks. ive only ever used a dehydrator and felt that it did indeed change the texture of the meat never thought of using a box fan

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they're still marinating, all i got right now is flicks of some sliced meat. pics tomorrow of the drying when i start it.

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Trick to a dehydrator is to periodically add a pan of water into it if you can or at least some small receptacle to steam and moisten the strips.

 

I know thats a duh to most but it works keeps shit less gnarled barkley

 

Then again I like this shit chewy and not brittle. I've had some fairly exotic jerkyeez

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i like a good mix between chewy and brittle, we'll see how it turns out, another 30 minutes or so,

i'm going to pull the strips out of the marinade and get them in front of the fan.

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Just to beat the faggots to it that actually find it genuinely amusing

 

LOL U FAGGOTS AND JERKYING!!!1! & PUTTING IT IN UR FAGMOUTHS

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i'll eat jerky but typically just beef. i've had all other kinds like buffalo, elk, kangaroo, alligator, venicen, but it all tastes the same regardless of what kind of meat it is. and it's basically a good way to waste a decent meat like venicen and making it taste exactly like some shitty beef.

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i buy jerky on the regular, if it was easier to make id probably make my own.

 

i have had ostrich jerky, snake, buffalo and alligator...

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ok so here's the flicks up till now;

 

the whole cut of flank steak i started out with

100_8075.jpg

 

trimmed off as much fat as i could get to and sliced into strips while still frozen enough to cut cleanly

100_8083.jpg

 

some of the fat i got off

100_8081.jpg

 

ready to get up in the marinade

100_8082.jpg

 

made from these products, and honey, forgot to get it in the picture

100_8084.jpg

 

marinate in the bag for 4 hours

100_8085.jpg

 

pat dry to get rid of excess marinade

100_8087.jpg

 

get out furnace/ac air filter (preferably not of the fiberglass persuasion)

100_8088.jpg

 

load up the jerky strips

100_8089.jpg

 

100_8091.jpg

 

2 lbs needed about 1 and a half filter "rack space" plus a third filter to cover them with

100_8092.jpg

 

stack the racks on the box fan and bungee down, right the fan and turn it on, wait 12 hours.

100_8094.jpg

 

100_8093.jpg

 

pics of the finished product in t-11.5hrs.

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i buy jerky on the regular, if it was easier to make id probably make my own.

 

i have had ostrich jerky, snake, buffalo and alligator...

 

alligator jerky sounds pretty rad, also deer venecin just cause it has no fat on it. That's by far the biggest

pain in the ass, trimming the fat off the meat.

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