What's the best way to make a homemade version of jack link's beef jerky (My first time making jerky

Discussion in 'Making Jerky' started by basvdelsen, Apr 21, 2014.

  1. basvdelsen

    basvdelsen Newbie

    I love Jack Link's beef jerky, regular flavor and jalapeño and but here in the Netherlands it's they don't have the jalapeño flavor, plus they only have little bags which I think are way too expensive.

    So I wanted to try to make my own at home. I've got an oven that goes really low to 40 degrees C which is about 104 degrees F. I've seen lots of variations of methods and temperatures and drying times so I was hoping that someone could tell me what the best way is to make my Jack Link-like beef jerky. I don't want crispy jerky, just nice and chewy. And I was also wondering, how come all homemade jerky looks brownish while the commercial jerky looks red? And does the color affect the taste?

    Anyone that can help me, much appreciated!
  2. dougmays

    dougmays Limited Mod Group Lead

    Your probably going to want to use a cure so that you can cook the meat at lower temps without spoiling it. I use Morton's Tenderquick (other people on here use a variety of other cures) and follow the instructions on the package. I slice up Eye of Round roasts into 3/16" thin slices and mix up a marinade with 1 TBS of tenderquick per pound of meat.

    That's great if you oven goes as low at 100 degrees F. What i would do is start at 100 and slowly increase the temps to about 150. This process can take between 7-10 hours depending on temp.

    My usual method is to cold smoke the meat for 2 hours then i put in my dehydrator at 140-150 for 7-8 hours till you bend the meat and its cracks. If you want it a little more chewy dont go as long but you want to slowly, and at low temp remove the moisture from the meat.

    i dont exactly why big box brand jerky is more reddish, my assumption would be dyes and colorings...but homemade is darker and much more delicious. Do a search for jerky recipes on here and there have been many posted with marinades, cures, and cooking methods

    good luck
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    For tender, chewy, flexible jerky, a hygroscopic addition, such as honey, needs to be added.... That hold onto the moisture and keeps the meat flexible and moist..

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