What beef to buy for making jerky at home?

Making jerky is a long process. My husband makes venison jerky and uses the hind quarter. He can use that cut because venison is so much leaner than beef. For beef jerky you will need to use flank steak. The meat has to be very lean and a little stringy. Cut very thin strips with the grain of the meat. You need to marinade the meat over night. G uses sea salt, course ground black pepper and Allegro Marinade (original) . The Allegro gives it a nice smoky flavor. If you can not find Allegro use another liquid smoke. In addition you can add Lea & Perrin, granulated garlic and onion powder. We usually keep it simple. G puts the meat and seasoning in a large tupperware bowl with a tight lid so he can turn the bowl periodically to make sure all of the meat is well coated. Before cooking drain the meat well. The key to jerky is slow dry cooking. The meat can not sit in liquid. If you have an electric food dehydrator that is the best tool to use. If not you can make it in the oven. Set your oven to the lowest setting - 160 degrees is recommended but my oven will not go below 170 degrees. Use large pans with raised racks - the pans will catch the drips and the racks keep the meat out of the liquid. Set the strips of meat on the racks - they can be close together just not over lapping. Set the pans in the oven and leave the door open the least amount possible. My oven will not stay open less than 6" so G cut a couple of small blocks of wood - one for each end of the door and uses that to keep the door open 2". You have to leave the door open or the meat will not dry. It will take 8 hours to completely dry. Let the jerky cool completely. The best way to store it is in seal a meal bags. A zip lock will work but not as long. Store at room temperature. The stuff you see in the store will keep longer because it has MSG or other preservatives added. I have never tested the longevity of home made jerky - several weeks at least. It gets eaten before it gets older than that. Great for G to take with him in the boat or in the deer stand. I like it for a snack.

Once you make your own you will never want to eat the processed stuff again. Experiment with flavors. Allegro has different flavors. You can add Teriyaki to the marinade for an Asian flair.

Enjoy

A small silverside roast, the round is best, rump steak to then cut it into long thin slices, marinate and then dry, I have a dehydrator, but placed on parchment or brown butchers paper and put in the oven to dry over night on the lowest setting (100-150 d F), a gas ovens pilot is generally enough, depending on how thick the meat slices are it can take 12-24 hours to do, I pound them like tenderizing a steak, it allows the marinade to penetrate and adds more flavour, check the web for recipes

beef Jerky approximately 3 lbs. of meat (see classes decrease than) 2/3 C Worcestershire sauce 2/3 C of soy sauce a million tsp. of black pepper a million tsp. garlic powder a million tsp. onion powder techniques a million tsp. liquid smoke 2-3 tsp. Tabasco Sauce 2-3 tsp. overwhelmed purple peppers 2-3 tsp. sesame seeds The recipe above is sufficient for approximately 3 pounds of meat, which will dehydrate all the way down to approximately sixteen-18 oz. (Yow! Now you be responsive to why it is so costly to purchase beef Jerky.) at a similar time as beef is what maximum extremely everyone seems to be responsive to, fairly plenty any employer meat could nicely be made into jerky. If there are any hunters on your loved ones, attempt venison. Turkey breast or employer fish alongside with salmon or ahi tuna additionally make miraculous snacks. basically slice your decision of meat skinny (often a million/8") with the grain (see pictures). this could nicely be somewhat greater complicated with fish, so I especially advise freezing it midway first. Freezing will make reducing all meats much less confusing. As for beef, my own decrease of determination is London Broil, inspite of the shown fact that many human beings want to apply brisket or flank steak besides.