*** JERKY ****

iVillage Member
Registered: 03-19-2003
*** JERKY ****
Mon, 12-06-2004 - 12:11pm

Commercial jerky often has a lot of added sugar + preservatives and is on the “to avoid list” – but you can make your own easily.


 


I use a dehydrator but it can be done in a regular oven.  I'll try to remember to come back later and post more about this subject.


Make your own recipe if you'd like.  My husband likes a little steak sauce, wocesthire (sorry I can't spell), and mustard (I don't care for this myself).  I accidently discovered I like soy sauce and mustard but I'm odd.  I'm thinking about trying to adapt the sauce recipe for my favorite stirfry (it's got a soy lemon garlic sauce).


Buy lean cuts of meat (I use london broils or lean roast), slice them then, put in a ziploc bag for at least a few hours w/the sauce. 


I'll find the cooking instructions for you after I get home and settled.  If I forget feel free to shoot me an email outdoorlady79 @ yahoo.com


Here are a few links to point you in the right direction.  As I said, feel free to be creative in making a marinade.


http://www.texascooking.com/features/dec2002makingjerky.htm


http://ct.essortment.com/howdoyoumake_rjts.htm


http://www.fabulousfoods.com/recipes/misc/jerky.html


http://www.google.com/search?hl=en&q=make+beef+jerky+in+an+oven


 


SARA - outdoorlady79


 


..... Cut along the grain and not across it....


 


Sara (anyone), I have never understood this..... can you please explain this for an ignorant meat eater like me (only started to cook/meat by choice about 5 years ago).  Thank you, and thank you for the links!


I love the information in this link you gave http://www.fabulousfoods.com/recipes/misc/jerky.html  But still don't get the along the grain thing.


Susan :)


Good question Susan. 


I've always cut my meat at dinner across the grain w/o thinking about it, probably b/c I remember hearing that it was easier to chew that way.  Given the way meat naturally occurs it's kinda stringy and it's easy to cut those "strings" w/a knife and let your teeth pull the short strands apart rather than pulling the strands apart w/a knife and trying to cut the longer strands w/your teeth.  Did that make any sense or not?


Here's a link to a Jerky article that mentioned someone's findings in cutting "across" vs "with" the grain.  Talked about how it dried faster across the grain but was easier to work with when cut with the grain. 


When I use london broils  to make jerky I cut across the narrow side of the steak b/c leaves a slice perfect for jerky strips.


 


And I just copied this from another site as well..........


Q ~ One question, however:  after reading other recipes, it says to cut the meat WITH THE GRAIN while almost all others say against the grain.  This, obviously, is a crucial point!  Which is better?  How is the commercial jerky cut?
A ~ The question of how to cut meat for jerky seems to come up repeatedly.  The fact is, it makes no difference at all to the outcome to the product.  Commercial jerky is almost all made from cut and formed meat (ground), and the few that are not are usually cut with the grain.  These are usually marinated for several days and cooked within exact temperature specifications and timing.  When making jerky at home, cutting with the grain can make very good jerky, but will often end up very tough and hard to chew.  This will make it last longer which used to be the point.  Cutting across the grain will end up with just as good a product and will be a little easier to eat.


 


SARA - outdoorlady79


 


"Across the grain" means to cut across the fibers of the meat, rather than with them.  Cutting across the width of the meat rather than its length.


The other alternative is shredding the meat lengthwise as in pulled pork.  Also known as "along the grain".


Example - have you ever pulled a cooked chicken breast into shreds pulling it lengthwise as opposed to cutting it into slices or medalians.  Shredding into stringy pieces is "along the grain".


Does that make any sense? LOL!


CATHY – Cl-Cathy


Go ahead and try jerky, it's not hard.  Some of my earlier links suggest temps and times.  Also it's much easier to cut the meat when it's partially frozen.  I myself use an electric slicer so I buy the meat fresh and freeze for about 2 hours then slice it b/c it slices much nicer w/the spinning blade that way (Keep in mind I usually cook about 5 pounds of meat at a time when I make jerky and do it often enough to merit having a slicer (which I use for many things) and dehydrator.  But don't think you need any of the "special equipment" because you don't, my stepfather just made venison jerky in his oven and was very happy with it.


If anyone makes some jerky please be sure to post your marinade recipe here for everyone.


Its probably takes about as long.  The dehydrator probably circulates the air better (but that might be why you leave the oven door open a bit, I'm not sure) and allows for more even drying. 


It takes me personally longer than it would in an oven, but that's because I put it in the dehydrator right before bed on the lowest setting (most dehydrators don't have temp settings) and then when I get up in the morning (about 6-7 hours later) I check on it and then crank it up to high to finish while I'm doing stuf around the house and can check on it periodically.  That and I often don't do mine in strips, I do chunks (I'm not advocating that you all run out and try to make jerky nugget, it's a little tricky b/c you have to make sure you get them dry enough and hot enough all the way through to kill all the nasties) The first time I made the mistake of starting it about 4pm and was up and down all night w/it, so I'd say if you're going to do it to start it in the morning on a day that you can babysit it when it gets close to being done (burnt jerky isn't too great, LOL) 


 


SARA - outdoorlady79


Stacy,


Thanks for starting this thread the other day, it got me to thinking that I needed to make some more jerky.  I bought about 3 1/2 pounds of "eye of round" this morning and it's marinating now.  I'll put it in the dehydrator in a couple hours before I go bed to bed and DH will finish it when he gets up in the morning.  I tried something different w/the marinade, I'll let you girls know what I used if it turns out decent.


 


SARA - outdoorlady79

 


Susan :)

Susan :)