Making beef jerky without a smoker  

 

Old Buck
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01/12/2018 2:39 pm  

I love making beef jerky, and for the last 10 years I would brine the meat and then toss on my smoker.  But, when I moved to my new residence last year, my smoker did not survive.  The legs were rotted thru and I had to toss it.

I used to buy the beef jerky kits from Hi Mountain.  It was a reliable product and my jerky tasted store bought.  After showing a friend how to use the kit and toss on his smoker, I wanted to make my own marinade/brine and use my oven to dry out the meat.

I used to use soy sauce, Worcestershire sauce, vinegar, onion, garlic, salt, sugar, and cayenne pepper.  As I was walking thru the grocery store I saw that they now carry an old favorite, Dale's marinade.  It is the same recipe I used to make, also based on soy sauce.

Image result for Dales marinade pic

This years recipe was simple.  I sliced the boneless black angus round eye cross grain into 1/4" thick slices.  I used a prime rib dry rub mixture on the meat and placed it into a gallon sized Ziplock bag.  This time I bought a local grocery stores version, which basically adds horseradish to my mix.  I then grabbed my 2 cup Pyrex measuring cup and mixed my marinade.  I poured into the bag over the meat and now it will sit for 48 hours.

I taste tested the mix before using.  Mix a very small batch in a bowl to get the proper ratios of liquids.  Dunk a piece of bread to taste.  The taste was wonderful and it comes out as a smoky sweet/sour teryaki.

The marinade:

  • 1 cup Dale's marinade
  • 1/4 cup apple cider vinegar (w/ honey, available at Aldi's)
  • 2 tablespoons Mesquite flavored Liquid Smoke
  • 1/4+ cup of water to fill to top of the measuring cup

 

Home made dry rub:

  • garlic powder
  • onion powder
  • seasoned salt
  • paprika (for color, can use Hungarian for added spicy flavor)
  • black, white, or Cayenne pepper (optional)
  • mustard powder
  • brown sugar

 

I will let the marinade and salt break down the meat and infuse their flavors for 48 hours.

To prep the oven, I remove the bottom rack and cover it in tin foil, replacing it at the very bottom slot.  The top rack I use at the uppermost slot.  I will drain the marinade from the bag and set up a large stainless steel bowl with a screen over the top, such as a pizza pan.  The meat will drain over the bowl for about a half hour.  Then I use wooden skewers to hang the meat, placed thru the top rack in the oven.  I set the oven for 250° and run that temperature for a couple hours.  That guarantees the meat "cooks" and it helps to kill any bacteria.  Then I reduce the temp to about 180° and it takes anywhere from 6-10 additional hours depending how you like the consistency of the meat.  I like mine dried out like leather, giving the mouth a real workout!

 

Image result for jerky in oven

I found this recipe which matches my own.  Here is the link:

https://www.tablespoon.com/recipes/oven-beef-jerky/6e07fd18-5ad3-4169-aca8-57d6108b0c06

Happy snacking!

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Zerenity
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01/12/2018 3:06 pm  

I have seen my father cook jerky this way. It turns out really good. We also use a smoker which works amazing. My favorite for jerky involves one of those dehydrator machines though. I've never done it myself though

Either way jerky is awesome

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MG-ɹǝʍo┴
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01/12/2018 3:09 pm  

Ole, Buck (man of meat strips) may I add? 

Substitute the sugar with the nectar of the sugarbush (maple syrup).

I swear, Maple syrup is what god uses on his chicken, fish, and MEAT! 

It's nectar from heaven! I swear it! It's the only sugar I can drink from a bottle! It's that good! 

In these parts you can get it for about $15.00 a qt. $50.00+'  a gallon. Elsewhere on the globe (Florida) it's not available, only high fructose dye saturated corn syrup that taste like fucking shit! 

Thanks for the recipe! I'm using maple syrup! I'm copying it and pasting it in a file in Office Libre (a free program C-Pig turned me on to, so I can fuck Microsoft in the ass!) thanks C-Pig!

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Old Buck
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01/12/2018 3:32 pm  

Absolutely tower.  In the northwoods here we have our maple syrup season starting in february depending on the weather.

When I make my calico beans I use honey and maple syrup sourced locally.

I wanted to make wisconsin northwoods jerky using:

  • salt
  • garlic
  • sweet onion
  • beer
  • maple syrup
  • cranberries
  • horseradish
  • apple cider vinegar

all ingredients are fresh and produced here in Wisconsin, mixed with the meat.  After brining for a few days the veggies are pulled out and the meat cured on the smoker.  It should come out sweet and tart.  Hey, Wisconsin sweet tarts!

 

P.S. - I use open office myself!

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Old Buck
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02/12/2018 2:54 am  

Using a liquid marinade definitely would be better on a smoker!  The oven is filling with all of the liquid draining out of the meat.  I am mopping the excess water out with a pair of tongs and paper towels.  I will use a rolling pin for the next batch to press out the excess water before drying.  That should help a little bit.  

I will only use the dry rub next time I do this.  That will help remove the excess water from the meat.

I also propped the oven door open to let the moisture out of the oven.  I opened the door, switched the cleaning door lock on, then closed the door on the latch.  That is propping the door open just a little, and the moisture is escaping nicely.  Since the element is on longer, I reduced the temperature to 200°.  I will check on it 4am, about 8 hours into the drying cycle, and see how my leather is doing!

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uoSʎWodɹɐH
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02/12/2018 3:40 am  

Ye Olde Buck  i knew as soon as I viewed the bottle of DALE,S   That you had it right.. I love that stuff!!

Dale's  steak seasoning  has been a part of my jerky making recipe for many years. 

It is good on most any cut of beef, venison or mutton. 

I had some tough bottom round steaks once and took a tenderizing hammer to em and soaked em in dale's  They tasted great.  

I recommend  Dale's  for everything but your Fruit loops. HA!HA!

 

L&R

 

 

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Sobieski
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02/12/2018 8:44 pm  

How is the price vs store bought?


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Old Buck
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03/12/2018 3:45 am  

It depends on the price of the meat you buy.  Store bought is usually $16+ per pound.  I can get beef sticks at a local meat market for $10/lb.  I get about 50% return on the weight, 10 lbs of meat turns into 5lbs. of jerky.

The meat I bought was on sale at the Pig for $2.99/lb.  So I have maybe $8/lb invested.  I have turned freezer dried meat into wonderful jerky.  Instead of throwing old cuts of meat out, turn it into something edible and don't throw your money away!

The 2nd batch of meat is still sitting in the brine.  The first batch wasn't salty enough as I watered down the mix a bit.  I added salt, some sugar, and some Carolina Reapers to add a little heat.

I am going to put them out at work for the ladies to try out!

Related image

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Hector
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04/12/2018 12:02 pm  

Why would you want to use Dale's pre-made merinade? It's almost pure MSG.. a known excito-toxin! Here are the ingredients:

Soy Sauce (Hydrolyzed Soy Protein (THIS IS MSG), Water, Salt, Corn Syrup, Caramel Coloring), Onion, Garlic, Sugar, Monosodium Glutamate, Ginger, Paprika.

That stuff is pure shite. Make your own......


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Old Buck
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05/12/2018 12:59 am  

I have made my own, just like Dale's but without the MSG.  I was lazy and wanted to try it out.  It had all my favorite flavors in it.

I plan on doing a dry rub version next, no liquid.   I will then take the meat to my friends house to borrow his smoker.

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Old Buck
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11/12/2018 11:41 pm  

I made another batch and fine tuned the liquid marinade.  3 lbs of black angus rib roast sliced 1/4" thick and placed into a gallon ziplock freezer bag.

  • 1 cup Dale's marinade
  • 1/4 cup apple cider vinegar
  • 1/4 cup Coke Classic soda
  • 1/4 cup Prime Rib dry rub seasoning (onion, garlic, sugar, salt, horseradish, paprika)
  • 3 tablespoons Mesquite Liquid Smoke
  • 1 tablespoon carolina reaper paste

 

It's in the oven now, over the broiler pan, so all the liquid has somewhere to drain besides the bottom of the oven.  Can't wait to start eating!

Image result for smoking oven gif

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Uly The Cunning
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12/12/2018 5:59 am  

Going to give this a go. Great post.

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Groucho Marx: Duck Soup (1933)


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Old Buck
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12/12/2018 12:46 pm  

Best tasting jerky ever!  Running my oven at 180° worked better, the texture of the meat was dry, not cooked like last time.  The smell in the house was amazing, and the jerky is just awesome.  Using the Coke Classic added the right amount of sweetness and it tenderized the meat.  This will be my signature recipe, a sweet sour spicy jerky.

Image result for jerky gif

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GregBO
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12/12/2018 10:01 pm  

These sound great and appreciate you telling us all about them the other weekend.  

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Old Buck
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12/12/2018 11:28 pm  

Tower, that old recipe is called salted pork!

You are welcome GregBo!  I look forward to eating it in front of you!

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Old Buck
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16/12/2018 3:37 am  

Here I am cutting hunks of hickory for the smoker.

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Matcha Savage
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16/12/2018 6:34 pm  

 🤣  Brilliant!

LOL

 

The jolly good shot of apple vinegar made the soup become really good. Thank you for that tip.


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Umbra Ascensor
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21/02/2019 4:00 am  

This looks amazing. I may have to give this a try sometime, especially when I have enough money to afford some of the more expensive ingredients such as the beef Angus. I could probably substitute with pork and have it work just fine, but still.


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The Evil Genius
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21/02/2019 11:04 pm  

Next time you're in town Umbra we'll try our hand at this! 


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Umbra Ascensor
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26/02/2019 4:20 pm  
Posted by: The Evil Genius

Next time you're in town Umbra we'll try our hand at this! 

Sounds good. 😏


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