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Learn to make your own jerkey. It's not that hard. I have not done it but have helped friends.
Maybe ill try to make some myself this weekend. You don't even need a dehydrator, you can use a oven.
I recommend cutting/slicing the meat at an angle that is neither with the grain or against the grain. An angle that is more towards with the grain than across is a good compromise where you get a good chew and don't have to rip your teeth out to get it to tear. But if you want a crumbly mess that's easy to chew but a bit strange, go across the grain.
I used to make a lot of jerky years ago. I tried all the cuts I could get and settled on what is the "London broil". It's lean enough and meaty enough but no too large in size if you don't want to make a lot of jerky. Don't use eye of round like many people suggest. It doesn't work well for any angle of cut but it is usually cheaper. If you wet marinade your meat, dry it off well before dehydrating it. Wet marinades will lengthen the drying time significantly, especially with an oven. I used to have an Excalibur 400 dehydrator and it worked great but I gave it to my brother when I stopped making jerky often. Don't need anything fancy, but dedicated dehydrators definitely do things better than ovens.
Hey, do you have suggestions on a marinade? I am looking into it. I am hoping to make some this weekend. I bought some racks and such (no dehydrator yet, waiting for now). It should be better than nothing though.
I can't have stuff like cayenne for some stupid reason and don't intend to make it spicy but I am interested in suggestions if you have some.
Hey, do you have suggestions on a marinade? I am looking into it. I am hoping to make some this weekend. I bought some racks and such (no dehydrator yet, waiting for now). It should be better than nothing though.
It's good to start off simple to get a feel for things before plunking down money for a dehydrator. Oven jerky works fine if your oven can go to a low temperature (e.g. <180 F). If not, you could always crack the oven door open a bit or open it frequently to sort of regulate the heat manually.
I can't have stuff like cayenne for some stupid reason and don't intend to make it spicy but I am interested in suggestions if you have some.
Hmm, that's unfortunate that Cayenne isn't in your diet. But it's always optional for sure. My old go to marinade was rather basic but flavorful. You might like it as is or you can experiment with different ingredients if you'd like.
Per 1 lbs of thinly sliced beef:
1/4 cup Worcestershire sauce
1/4 soy sauce
1 Tbs garlic powder (or minced garlic if you prefer)
1 Tbs onion powder
1/4 tsp ground cumin
1/2 tsp dried oregano
1 tsp smoked paprika
1 tsp ground black pepper (course or fine to your taste)
1/2 tsp Cayenne pepper
Mix it all together and combine it with the meat. Mix the meat till well coated and marinate in fridge at least 6 hours. Once marinated, remove the meat strips and lay them out on some paper towels or napkins and pat them dry to reduce the time needed to drive off the excess moisture. Lay them on the rack or drape them over individual rods on the rack if you need more room. Toss them in and let them dry out till your desired moisture level. Eat and enjoy!
Seal any left over jerky in a plastic zip bag that you flatten out to remove excess air. Jerky can last approximately 5 days with this method, but always check for signs of mold growth before consuming.
Post to the recipes or food channel man. I know it's not a constant thing but we all like good stuff. I have gotten some great suggestions from here. It's why we sous vide asparagus now.