homemade jerky

[black swan]

never made any, but just got a traeger grill for Christmas.....

what's a good recipe for jerky, and what beef to use...roast?

beergut, shared some w/ me years back on the flattops and it was really good! obviously, you slice it before you smoke it right?

what's your favorite, merinade? sp? low heat and how long, what's the best storage method? does it need to be frozen for storage longer that 90 days?

yep, wish i had an elk in the freezer about now!! thanx ray........

 

[sledhead699]

never made any, but just got a traeger grill for xmas........

i dont think its even close to Xmas yet. unless im wrong.hahah

 

[Freak]

What is xmas

 

[Mrs Snowrider]

Easy, slice to desired thickness. I sometimes can find a butcher to slice my roast, lean of course.

soy sauce 1/2 cup
worceshire sauce 1/2 cup
garlic powder 1 tbsp
onion powder same
pepper same
honey 1/4 cup
red pepper flakes to taste

marinate for 2-3 days

I use a dehydrater

You can sub the honey for brown sugar as well

 

[Mrs Snowrider]

Oh yea, forgot the liquid smoke, about 5 shakes of the bottle.

 

[black swan]

What is xmas

your right, fixed it.

 

[The Fourth Wolf]

I smoke a lot of food in a smoke house (ok more like a smoke locker) I built

I brine most meat and fish before smoking.
Basic brine:
1 gallon water (tap water should be settled for 24 hours or filtered to remove the chlorine)
1 cup plain or kosher salt (do not use iodized salt)
1 cup brown sugar

For roasts I usually separate the muscle bundles and slice into strips, but slicing on a commercial slicer (1/8" to 1/4") is way easier and most butchers will do it for free (if you buy the roast from them)

I put about a cup of meat and a cup of brine into a gallon ziploc bag and store in the fridge overnight. Then the meat is arranged on drying racks 1 layer deep and pieces don't touch, brushed with worchestershire sauce and sprinkled with black pepper. I use a fan on low about 10 feet away to keep air moving over the meat. It will dry with a semi-tacky glaze called pellicle. From there the meat is strung onto wire and set up in the smoker.

For jerky (I like mine dry) I adjust my heat to about 170 and smoke for 5-6 hours.

If you're making it in the oven or a dehydrator than Mrs Snowrider has a good recipe.

If you want you can buy some sodium benzoate powder and add it to your brine to inhibit bacteria. I vacuum seal mine in 1lb bundles and freeze it. Lasts forever that way.