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Beef Jerky that is not like Shoe Leather

Emily_189724

Does anyone make their own jerky? I have been buying some at a local butchers that I love and want to try my hand at it but have had some homemade beef jerky from friends in the past that came out dry as all get-out and incredibly brittle. If anyone has experimented successfully with this I'd greatly appreciate any advice. I have some tools I can put to use here - namely a dehydrator and meat slicer but am unsure of the right technique.

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seijoed

Dry it less

FrankM_3301

Yes...basically, slice, marinate and dehydrate. To avoid shoe leather, experiment with various cuts and dehydration times. I typically use a lean cut like a sirloin. Then dehydrate to the texture you like. My dehydrator has vague temperature settings, so I can't give you specifics, but it is typically an overnight process for me.

Brendan_Lee_56950

Making jerky was a father son bonding activity for me as a kid. We used to slice inside round into like a double thick slice of philly cheesesteak meat and marinate in a mix of soy, hot chili flakes, black pepper, fish sauce, and brown sugar for at least 24 hours. Then dehydrate and check frequently until you get the texture you want. Usually we could set it after dinner and it would be good by lunch the next day if it was a big batch.

Emily_189724

Thanks guys! If dehydrating a bit less do you suggest refrigerating the end product?

seijoed

I don't think you want to refrigerate, what you want is a shelf stable product that isn't nuked.

Commercially you pack them with those little moisture bead bags, the moisture is what you want to avoid.

Emily_189724

Thanks Johan, I actually have those!

DiggingDogFarm_65362

Yeah....dry it less...slice it thicker.

Czuchraj jerky is that type...thick and tender! : )

http://www.jandjmeats.com/

Sean_Van_Chu_138151

I use a meat hammer to pound it do desired thickness, followed by using a Japanese scallion knife to score criss cross patterns on both sides. also cut against the grain of your meat. Combine all 3 of these methods and I generally get a nice meaty texture, but still tender without it having it hard as leather. The cut of beef I use is the heel muscle lots of tendon, but still comes out great

Ole_R_nning_147948

Here is a video for you :-)

https://www.youtube.com/watch?v=AIuiDhcStsI