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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > What is Your Favorite Beef Jerky Recipe?
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Old 12-12-2013, 05:42 AM   #1
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Default What is Your Favorite Beef Jerky Recipe?

I'm looking for a few good beef jerky recipes. Nothing sweet, just good old fashioned smoked meat with an awesome favor.

Herb Brittner's Smokehouse in Zelienople is my favorite. It's a bit of a drive from Las Vegas, NV though ...

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Old 12-12-2013, 06:06 AM   #2
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I use a base of soy sauce & Worcestershire in a 1:1 ratio, and either brown sugar or honey for a base. Season to preference (I use pepper, garlic powder, onion powder, red pepper flakes, etc., depending on my mood. I assume you know the process from here if you have made jerky before.

Please note that this jerky is not cured, so it needs to be cooked and stored appropriately; curing is a totally different process involving "pink" curing salts such as TenderQuick or High Mountain.

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Old 12-12-2013, 11:58 PM   #3
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Herb brittners meats and radiator repair? Haha an odd combination but they make some fantastic jerky.

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Old 12-13-2013, 12:10 AM   #4
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This: http://www.foodnetwork.com/recipes/a...ipe/index.html

A winner everytime. Look it up on you-tube to understand the box-fan method. It actually works and makes awesome jerky.

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Old 12-13-2013, 01:11 AM   #5
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Quote:
Originally Posted by jbrew18 View Post
Herb brittners meats and radiator repair? Haha an odd combination but they make some fantastic jerky.
Have you had their jerky?
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Old 12-13-2013, 01:52 AM   #6
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I have been seriously considering smoker jerky. I have heard that jerky is best cold dried. How does it work with smoke? Cold smoke? low and slow until it dries like I did the bacon to cure my smoker?

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Old 12-13-2013, 04:03 AM   #7
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I haven't settled on a recipe yet as I enjoy experimenting. But, I definatly like the taste of cured jerky (using pink salt) better than just marinated.

My kids are from Korea so I occasionally make Korean BBQ beef, I really like using the same basic ingredients, with cure, for my jerky. Soy sauce, mabe apple juice to cut the salt, rice vineger, spices- fresh ground pepper, ground chillies...some garlic, onion, and fresh ginger...then somthing sweet like honey or brown sugar.

Smoke with apple at <200° for an hour or two, then pull from the smoker when the meat seems a little moister than you want. Don't over smoke, just light smoke and not too long. I do mine on an electric, with no water.

And for the meat, I like getting sirloin tip or, when I'm lazy I get top round " sandwich steaks". They are already thin sliced, just cut into serving sized strips!

Cure is what makes bacon bacon and puts the corned in corned beef.....like yeast, It does good things

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Old 12-14-2013, 01:07 AM   #8
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I have had it. Their little smokies are great too. It is about half an hour from my house.

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Old 01-02-2014, 11:13 AM   #9
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I bought a Nesco dehydrator in the spring, after borrowing a friend's a few times. Great for drying herbs and hot peppers from my garden, but I digress. I've made jerky about 8 times, but only one recipe. As a matter of fact, I'm making jerky right now. Anyway, here's the recipe.
http://allrecipes.com/recipe/docs-best-beef-jerky/

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Old 01-06-2014, 08:05 PM   #10
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I use this recipe with a few variations. I don't add the pineapple and i add crushed habanero to my marinade. I smoke at 170 for 6 hours. Usually use london broil as it tends to go on half off sale fairly regularly. Having a meat slicer or a good jerky board is the best way to ensure even smoking for all pieces. For venison however I make ground jerky and use a jerky gun and nesco dehydrator with 8 trays. Thats more of a set it and forget it. Timer for 4 hours 15 minutes, go to bed, wake up with delicious deer jerky.

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