Anyone know a recipe for store bought quality beef jerky?

Im looking for a decent recipe. If you could put it in english measures (Grammes, Milligrammes etc) thay would be great. Also if you know a Teryaki variant that would be apreciated too.

Thanks to you who answer.

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4 Responses to “Anyone know a recipe for store bought quality beef jerky?”

  1. cmconwell said:

    I typically use the cheapest bottle of teriyaki sauce that I can find, add a teaspoon of liquid smoke, and about a half a teaspoon of Tabasco (optional). Once it is layed out on the trays, I sprinkle it with crushed pepper, garlic powder, and cayenne pepper.

    Enjoy!

  2. Drunk Pupp said:

    The hardest part of making beef jerky at home is the place you are going to use to dry the stuff. I use my oven but it does take time and you have to watch t carefully so you do not overdry it. If I were you, I would start out small and test the tools before you dive into the large mass production:

    1 Kg brisket or bottom round (something cheap and lean)
    2 Tbs Kosher or pickling salt
    2 Tbs Brown sugar
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp Worcestershire Sauce
    1/2 tsp pepper.

    Very basic mix, later you can experiment and substitute soy for the salt and such but for now just do a small test batch.

    Put the meat in the freezer for 45 minutes to stiffen it up. Cut with the grain about 1 cm thick. After all pieces are made mix all the ingredients and meat and let it marinade overnight. Put the oven on 70C and lay the strips of meat on the rack. It takes about 2-3 hours and upwards of 4 or 5 depending on the thickness of the meat, it will be finished when you bend the meat and it just stays together and does not break in half. If you made it too dry put it in a bag with a piece of bread for a day. Vacuum pack and freeze or it will stay in the fridge for about two weeks.

    The meat does not have to be a choice cut it just has to have as little fat as possible. The fat can go rancid and limit shelf life. I always go the the market and look for a large roasting meat that is on sale and use that after I trim all the extra fat. Don’t buy a filet or any good cuts because when they dry they taste the same as the cheaper cuts.

    Have fun.

    Oh BTW teryaki marinade is just garlic, soy, ginger, and sugar. Just use that to substitute for the other ingredients.

  3. a2026175 said:

    I’ve said that least 2026175 times. The problem this like that is they are just too compilcated for the average bird, if you know what I mean

  4. black friday said:

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