never made jerky before and interested in trying.. could use some input

Discussion in 'Making Jerky' started by baddagger, Jul 25, 2013.

  1. baddagger

    baddagger Newbie

    hi all. I have a dehydrator at home and I love jerky and figured I would give it a try. but I was wondering what cut of beef should I look at using? also how think or thin should I slice it?

    I don't have a smoker but really want to try a hickory smoked and black pepper flavored jerky.. would anybody know of a good recipe I could try?
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Welcome bad. Beef jerky making is not that difficult. Use any very lean piece of meat. The thinner it is sliced, the faster it will be done. Just cut to your preference. Use the search feature above to find different marinade recipes for jerky although you can use most any flavors that you like. Hope that helps some and don't forget the Q-view!

  3. baddagger

    baddagger Newbie

    well the only prob is that every time I google smoked beef jerky recipie everything I come across is for putting the beef in a smoker.. don't have one of those ..only have a dehydrator. By any chance would anybody know of a good recipie for a marinade that for a hickory smoked flavor jerky?
  4. ats32

    ats32 Smoking Fanatic

    Look up any of those recipes and add a couple tablespoons of liquid smoke to the marinade.
  5. Here is a recipe that came with my dehydrator, in the book that came with it.

    3 Cups Soy Sauce

    1 Cup Brown Sugar

    1 Cup Liquid Smoke

    Some Hot Sauce or Crushed Hot Peppers or Cayenne Pepper dust can be added for heat.

    Mix together, let stand for 5 minutes.  Add 1 - 2 pounds of meat and let marinade for 3 hours or overnight in an airtight container. Drain, place on trays to dry.


    I have made this recipe, used Hickory Liquid smoke, put the meat in a Ziplock bag, got all the air out and always let them sit overnight in the marinade. I then put them on my smoker and left them till they were done to the dryness I wanted, I rotated the trays every few hours, for even drying.

    The meat I used was a 2 inch thick round roast, I cut it thin and used that.  I sold a ton of meat done that way, I was doing 3 or 4 steaks each weekend and the Better half took it to her work.  They loved it.

    My Nieghbour wants me to make him some jerky, again to take to work.  I told him to get the meat, we can use my slicer and make any type  he wants, use either the Smoker I own or the dehydrator i own and he can sell it to his coworkers.  I told him I will take 30% of the sale for turning whatever meat he gets to jerky.  I am waiting for him, but I do not think this is going to go down till November.

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    Last edited: Oct 5, 2013

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