i came across this site and thought all you jerky makers would like it
Just Jerky Recipes
http://www.justjerkyrecipes.com/inxjer.html
Just Jerky Recipes
http://www.justjerkyrecipes.com/inxjer.html
Last edited:
160 Jerky Recipes
- Thread starter BamsBBQ
- Start date
I have a convection toaster oven, Robsan. Care to share your recipe/technique for making jerky?
Thanks for the link Bam. DW and I use a dehydrator with great success.
I have been using Top Round roast sliced thinly with my food processor, although I think i will have the meat market slice it so I can have bigger slices.
To season, I sometimes marinade in soy sauce with salt, pepper, onion powder, garlic powder, liquid smoke, and anything else I feel like tossing in. I used to add Worcestershire sauce, but I found that it made it too sticky. Sometimes when I make it on the fly, I just use salt pepper, and garlic powder.
I take the slices and drape them over the rack and set the oven for 150 deg. convection. The thinnest slices (1/16"-1/8") take about 4 hours, and the thicker ones (1/8"-1/4") take about 6 hours.
Of course with sampling about half is gone by the time it's done...
Thanks Ronsan. That sounds very straightforward. My family loves jerky beef so I'll definitely be trying this soon. I was wondering though, I have never sliced meat with the food processor. Should it be partly frozen to slice it?I have been using Top Round roast sliced thinly with my food processor, although I think i will have the meat market slice it so I can have bigger slices.
To season, I sometimes marinade in soy sauce with salt, pepper, onion powder, garlic powder, liquid smoke, and anything else I feel like tossing in. I used to add Worcestershire sauce, but I found that it made it too sticky. Sometimes when I make it on the fly, I just use salt pepper, and garlic powder.
I take the slices and drape them over the rack and set the oven for 150 deg. convection. The thinnest slices (1/16"-1/8") take about 4 hours, and the thicker ones (1/8"-1/4") take about 6 hours.
Of course with sampling about half is gone by the time it's done...
it helps alot if the meat is frozen no matter what way you decide to cut it up.. same as when you make sausage or grind meat