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Old 08-02-2008, 06:59 PM   #1
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Default Beef Jerky

I'm going on a 3-day backpacking trip in a month and have started preparing some food for it. I went out today and bought a box fan and some air filters to make jerky alton-brown style as seen in the videos below. After strapping the filters onto the fan though, it seems like very little air is getting through. Has anyone tried this method and what kind of results did you experience? Also, please share your favorite recipes/techniques for jerky or dehydrated food in general. I cut a flank steak into strips and have it marinating right now in a recipe I threw together loosely based on the korean bbq thread on here a few weeks ago. It contained soy sauce, rice wine vinegar, a big spoonful of garlic and ginger paste, about a teaspoon of sambal oelek, probably two tablespoons of brown sugar and a little dark sesame oil. Smelled and tasted great.

Alton Brown makes beef jerky part 1

part 2


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Old 08-02-2008, 10:35 PM   #2
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Sorry, not made it with the filter and box fans, I use a dehydrator. I assume you picked up the cheapest filter mediums you could? Cheaper the filter, the thinner the filter medium, the more air flow gets through.

Perhaps taping any gaps between the first filter and the fan frame would help channel air to the filters.

I usually make my jerky with black pepper, soy sauce, brown sugar, and garlic powder. Trim and cut a rump roast to desired size and marinate for a day or two in the fridge. Comes out great, but doesn't last very long at all. I never make enough in one go.


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Old 08-02-2008, 11:07 PM   #3
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i bought the cheapest ones that came in the right size. they were still 4 bucks each! the tape idea sounds good, ill try that if it seems like i need more flow. i had my parents buy me one of those ronco food dehydraters when i was a kid and all the jerky seemed to come out really dry and tough, although i was probably over drying it. i like the fact that the fan/filter setup dries at room temp, we'll see if that makes a difference.
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Old 08-03-2008, 12:05 AM   #4
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I've had good luck making jerky in the oven overnight on the lowest setting with the oven door slightly cracked open.
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Old 08-03-2008, 01:46 AM   #5
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I buy the Harley-Davidson beef jerky at dollar tree. It is awesome. I have made beef jerky in my food dehydrator, but it made my tomatoes taste funny. I mail ordered a marinade, and it was too strong.
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Old 08-05-2008, 05:21 PM   #6
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I use the jerky gun to form my jerky made with very lean meat. I also have a dehydrator.

FYI - I dont' think it needs much airflow to be effective. Even the dehydrator relies on the rising air, not the heat so much, to dry the foods.

I used to try to make my own rub/marinade, but I've fallen back to using the seasoning packets that come with the jerky press. They just taste good. I might go back to experimenting at some point.

I'm also going on a 3-day backpacking trip in about 2 weeks, so I need to make a couple of batches. 1 to take, and 1 to leave home for the wife, who eats it all up in one sitting if I let her.
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Old 08-05-2008, 09:09 PM   #7
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well everything worked out really well. the jerky was dry in about 12 hours. no need to tape around the sides or anything. only problem was that when the jerky dried it began to catch on the fibers of the filter. whenever you want to eat a piece you have to spend a few seconds plucking all the little fuzz off but it's not too bad. I marinated for about 6 hours based on alton's recommendation, i think next time i'll go for about 12. and up the spiciness as well. I'm not sure my sambal oelek is as spicy as it should be.
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Old 11-14-2008, 01:49 AM   #8
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*bump*

How about using flank steak and marinading it in vinegar, soy sauce and some herbs and spices and then popping it in the oven at 120 to 140 degrees overnight. Would that work well?
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Old 11-14-2008, 05:08 PM   #9
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Quote:
Originally Posted by Nerro View Post
*bump*

How about using flank steak and marinading it in vinegar, soy sauce and some herbs and spices and then popping it in the oven at 120 to 140 degrees overnight. Would that work well?
I dont know about anyone else but my over will not go nearly that low.
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Old 11-14-2008, 05:11 PM   #10
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Quote:
Originally Posted by Baldy_Beer_Brewery View Post
I've had good luck making jerky in the oven overnight on the lowest setting with the oven door slightly cracked open.
+1
I stick a butter knife in the door to keep it from closing all the way.


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