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Category Archives: Jerky

Whisky Jerky

Old No. 7 – a little Jack can make anything taste better.  Jerky is no exception.  The flavor of charred Oak mixed with beef makes a jerky everyone loves.

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Ingredients:
1 lb Ground Beef – 90% lean or better
3 TBSP Whisky
2 TBSP A1 Sauce
1 tsp fresh ground Black Pepper
3/4 tsp Garlic Powder
3/4 tsp Onion Powder
3/4 tsp Table Salt
1/4 tsp Curing Salt

Directions:
First thing you need to do is to pour the Whisky and A1 into a small saucepan and mix to combine. Heat the mixture to below a simmer and allow to reduce approximately 80%, around 20 minutes, stirring very frequently. (Make sure to reduce fully or your jerky will turn out brittle.) Do not allow the sauce to burn to the bottom of the pan.
Next you need to mix the reduced sauce will all the remaining spices into a large bowl and stir together well.  Then add the ground beef into the sauce/seasoning mix bowl. Get in there with your hands and mix the meat and the sauce together very well. Mix a few minutes past when you think you’re done mixing. The more mixing, the better, it will extrude easier.

Jerky

Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks. Do this until all the beef mixture is used up.

Extruding ground beef jerky

If the jerky strips are coming out in bits and spurts it means one of two things. Either your ground beef was too red and bloody (and extra moist), or that you did not reduce your sauce down far enough. The jerky should come out of the extruder gun easily. There’s not much you can do to fix the meat at this point so if it’s coming out poorly, just do the best you can with it.

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We dehydrate for 7-8 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 3-4 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.

That’s it, how hard was that? I hope you like it! Enjoy!

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Posted by on December 16, 2013 in Beef, Homemade, Jerky, Party Foods

 

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Teriyaki Ground Beef Jerky

How many different flavors of jerky can we come up with? This one is for our Teriyaki Jerky and it’s fabulous!

The trick to this one is that you need to eat it up quickly.  The Teriyaki flavor of the jerky diminishes after a few days to almost non-existent after a week.  Funny, ours never lasts long enough to have the flavor die out though –  in those first few days after it’s made, it is so delicious that it disappear before we know it!

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Ingredients:
2 lb Ground Beef – 90% lean or better
8 TBSP Sake Wine
5 TBSP Soy Sauce
1 Finely Chopped Fresh Jalapeno (remove seeds)
4 TBSP Honey
2 tsp fresh ground Black Pepper
2 tsp Chili Powder
1 tsp Ground Ginger
1 tsp Garlic Powder
1/2 tsp Curing Salt

Directions:
First thing you need to do is to pour the sake, soy sauce, and chopped jalapeno into a small saucepan and mix to combine. Heat the mixture to below a simmer and allow to reduce approximately 80% (around 20 minutes), stirring very frequently. Make sure to reduce fully or your jerky will turn out brittle.  Do not allow the sauce to burn to the bottom of the pan.  After reducing, strain to remove jalapeno from sauce.

Next you need to mix the reduced sauce with all the remaining spices into a large bowl and stir together. Add the ground beef into the sauce bowl and get in there with your hands to mix the meat and the sauce together thoroughly. Mix a few minutes past when you think you’re done mixing. The more mixing, the better, it will extrude easier.

Jerky

Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks. Do this until all the beef mixture is used up.

Extruding ground beef jerky

If the jerky strips are coming out in bits and spurts it means one of two things. Either your ground beef was too red and bloody (and extra moist), or that you did not reduce your sauce down far enough. The jerky should come out of the extruder gun easily. There’s not much you can do to fix the meat at this point so if it’s coming out poorly, just do the best you can with it.

DSCF0006

Dehydrate for 7-8 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 1-2 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.

That’s it, how hard was that? I hope you like it! Enjoy!

 
 

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Salami Ground Beef Jerky

Here we go again, my hubby’s latest jerky creation.  Some members of our family thought that his Pepperoni Jerky was too spicy so he toned it down a bit, tweaked the flavor, and created a salami jerky.  If you’re on a budget this is a great choice as all of the ingredients are really cheap, easy to come by, and it creates a jerky that packs a really nice flavor.

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Ingredients for a two pound batch of jerky:
2 lbs Ground Beef (90/10 or ultra lean)
2 tsp Crushed Red Pepper
1 1/2 tsp Table Salt
1/2 tsp Curing Salt
1 tsp Brown Sugar
1 1/2 tsp Ground Mustard
2 tsp Ground Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Liquid Smoke

Directions:
Place the crushed red pepper into a plastic sandwich bag and seal the bag. Lay the bag on a hard counter top or on the floor and roll a rolling pin over it to further crush the flakes. (Don’t try this on a soft wood table or you are going to scratch it all up.)

Add the ground beef, the crushed red pepper flakes from the sandwich bag, and all of the remaining ingredients to a large mixing bowl. Combine them all together and then get in there with your hands and mix the meat and the spices very well. Mix them a few minutes past when you think you’re done mixing. The more mixing you do the better, it will extrude easier.

Jerky

Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks.

Extruding ground beef jerky

Do this until all the beef mixture is used up.

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Dehydrate for 6-7 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 3-4 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.

 
 

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Pepperoni Ground Beef Jerky

Jerky is my opportunity to bust into my wife’s Blog.  She may make the posts and watch the kids but I bring home the Bacon and make the Jerky.  Pepperoni Beef Jerky is a favorite among the guys.  This is one of the easiest ground beef recipes as the mixture is almost completely dry – just mix the meat and spices and you’re ready to go.

I brought some of my first attempt at this jerky to the guys at work, and it was a big hit.  So big, that a coworker bought the ingredients so that I could make him a two pound batch.  After a little tweaking, this became my final recipe.

This is my second Jerky post with many more to come. Look for future posts of my recipes for a Mild Jerky and a Jack Daniel’s Jerky. I am currently working out a Teriyaki Jerky which I need another crack at to get just right.  Check out my original recipe – Homemade Ground Beef Jerky

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Ingredients for a two pound batch of jerky:
2 lbs Ground Beef
4 tsp Crushed Red Pepper
3 tsp Fennel Seed
1 1/2 tsp Table Salt
1/2 tsp Curing Salt
1 1/2 tsp Paprika
1/2 tsp Sugar
1 1/2 tsp Ground Mustard
2 tsp Ground Black Pepper
1 1/2 tsp Garlic Powder
2 tsp Liquid Smoke

Directions:
Place the crushed red pepper and the fennel seed into a plastic sandwich bag and seal the bag. Lay the bag on a hard counter top or on the floor and roll a rolling pin over it to crush the seeds and flakes. (Don’t try this on a soft wood table or you are going to scratch it all up.)

Add the ground beef, the crushed ingredients from the sandwich bag, and all of the remaining ingredients to a large mixing bowl. Combine them all together. Get in there with your hands and mix the meat and the spices very well. Mix them a few minutes past when you think you’re done mixing. The more mixing, the better, it will extrude easier.

Jerky

Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks. Do this until all the beef mixture is used up.

Extruding ground beef jerky

If the jerky strips are coming out in bits and spurts it means one of two things. Either your ground beef was too red and bloody (and extra moist), or that you did not reduce your sauce down far enough. The jerky should come out of the extruder gun easily. There’s not much you can do to fix the meat at this point so if it’s coming out poorly, just do the best you can with it.

DSCF0006

We dehydrate for 7-8 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 3-4 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.

 
 

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Homemade Ground Beef Jerky

Homemade Ground Beef Jerky

Is there anything better than beef jerky? It’s a delicious treat, it’s a great road-trip snack, AND I’ve learned that it is a great way to convince your picky eating kids to get some protein.

There’s even a better trick to this recipe than you may know. Our jerky is made with GROUND beef and it still looks and tastes just like any other pre-made jerky you’ve come across. How easy is that!? Just regular old ground beef from your grocery store – nothing special, just make sure to get a lean cut – 90% lean or better. There’s no trying to marinade raw meat or slicing up thin strips of raw meat. In my opinion, that makes this recipe for beef jerky a thousand times more user-friendly than almost any other recipe!

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We make our jerky with our dehydrator, it’s actually called the “JerkyXpress” – though we also use it to make our fruit leathers and dehydrated fruit as well.

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First, a note on curing salt.
Curing salt is 93.75% table salt and 6.25% sodium nitrate. The sodium nitrate is very diluted – too much of it IS dangerous. Curing salt is dyed pink so you don’t accidentally confuse it with regular table salt. The purpose of the sodium nitrate is to kill bacteria in uncooked, cured meat – specifically the kinds of bacteria that can cause botulism. I will not make my jerky without it. One quarter teaspoon per pound is the FDA regulated amount. Do NOT go over this amount, measure carefully. We ordered ours from an online retailer after having a hard time finding it sold in local stores. This is what our curing salt looks like:

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Ingredients:
1 lb Ground Beef – 90% lean or better
4 TBSP Worcestershire Sauce (I really recommend Lea & Perrins Worcestershire Sauce)
1 TBSP A1 Sauce
1/2 tsp fresh ground Black Pepper
3/4 tsp Garlic Powder
1/2 tsp Onion Powder
3/4 tsp Table Salt
1/4 tsp Curing Salt
1/2 tsp Cayenne Pepper (more or less depending your taste, 1/2tsp is a little spicy, but not overwhelming)

Directions:
First thing you need to do is to pour the Worcestershire and A1 into a small saucepan and mix to combine. Heat the mixture to below a simmer and allow to reduce approximately 80%, around 20 minutes, stirring very frequently. (Make sure to reduce fully or your jerky will turn out brittle.) Do not allow the sauce to burn to the bottom of the pan.
Next you need to mix the reduced sauce will all the remaining spices into a large bowl and stir together well.  Then add the ground beef into the sauce/seasoning mix bowl. Get in there with your hands and mix the meat and the sauce together very well. Mix a few minutes past when you think you’re done mixing. The more mixing, the better, it will extrude easier.

Jerky

Start piping some of the meat mixture into your extruder gun, you can see our gun in the picture above. Try not to allow any air bubbles to get in the works and mess up your jerky strips. Begin extruding approximately 6 inch strips onto the dehydrator grate trays. Allow a small amount of space in between the sticks. Do this until all the beef mixture is used up.

Extruding ground beef jerky

If the jerky strips are coming out in bits and spurts it means one of two things. Either your ground beef was too red and bloody (and extra moist), or that you did not reduce your sauce down far enough. The jerky should come out of the extruder gun easily. There’s not much you can do to fix the meat at this point so if it’s coming out poorly, just do the best you can with it.

DSCF0006

We dehydrate for 7-8 hours, rotating the trays every 2 hours, and checking for done-ness along the way. The time will vary depending on the temperature of your dehydrator. Our JerkyExpress only has an on and off setting, no actual temperature setting, but it runs at around 150 degrees. The jerky will feel slightly stiff when done. We like to allow the jerky about a day in the fridge before eating so the texture can firm up properly. Then you can store in the fridge or in a closed container in the pantry for 3-4 weeks, although most likely you’ll have eaten it all long before then. If you plan to store the jerky in the fridge, allow some time for it to warm up before eating, as it tastes much better warm than it does cold.

That’s it, how hard was that? I hope you like it! Enjoy!

 
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Posted by on March 12, 2013 in Beef, Easy, Homemade, Jerky, Kids, Party Foods

 

Tags: , , , , , , , ,

 
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