View Full Version : Beef Jerky

03-31-2009, 01:08 PM
I had the butcher slice up a 5 pound london broil into jerky thin slices. At $1.99 a pound you can't go wrong when you make your own jerky.

2 cups soy sauce
1 cup water
1 heaping packed down cup of brown sugar
1/3 cup of Marsala cooking wine
1 bottle of Black Peppercorn (grinder)

Marinate the meat completely submerged in the above liquids for 48 hours. Pat dry with paper towels, grind the peppercorns onto the meat, if you like it spicy go for it, and let air dry for about an hour. On half the pieces I slathered some Teriyaki sauce and no peppercorns. Put in the smoker with out a water pan and dehydrate at 180 to 200 for about 4 hours with a couple pans of hickory chips. We have 3 pieces left after family members tasted this stuff and demanded I hand it over. :D


03-31-2009, 01:55 PM
Have you ever seen this method for Jerky. Its much better in my opinion that cooking your fish/meat into Jerky

Place fish/meat in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the fish/meat from the freezer and thinly slice the fish/meat with the grain, into long strips.

Place the strips of fish/meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the fish/meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters(the ones you would use for your air conditioning in your house), laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay a box fan(a big one the same size as the filters) on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Taken from Alton Brown on the food network. I saw him do it on his cooking show "Good Eats"

The Reel Deal
03-31-2009, 02:20 PM
Kneedeep, what brand smoker do you have? Is it charcoal, gas, eletric?

03-31-2009, 04:18 PM
Kneedeep, what brand smoker do you have? Is it charcoal, gas, electric?

It's the larger size Smokey Mountain Series, propane from Wal Mart ;)

03-31-2009, 06:15 PM
I made 1 pound of london broil jerky once, I ate a few pieces, then my buddy ate the rest in like 20 minutes.

03-31-2009, 08:09 PM
Looks good Kneedeep! When I get some time I want to play around with my smoker.

03-31-2009, 09:35 PM
Looks good Kneedeep! *When I get some time I want to play around with my smoker.

Thats the way to learn just how you like it Kevin. Go for it. [smiley=thumbsup.gif]

04-01-2009, 09:09 AM
Looks good Kneedeep! Beef Jerky is proof that God loves outdoorsmen.

04-08-2009, 07:40 PM
i also like to use alton brown's recipe. but whenever im lazy, i just marinate my meat in teriyaki sauce with a whole mess of red chilli pepper flakes. mmm.

04-14-2009, 10:33 AM
have any of you tried the jerkey cure from high moutan ?
I have been making my own jerkey for years much like Kneedeep has done but tried the way the jerkey kit makes it / I was very much suprised .
London broil is by far the best cut to make jerkey with , almost zero fat! :)

05-04-2009, 01:11 PM
do you guys think my brinkman water smoker (charcoal) would do a good jerky?


05-05-2009, 11:18 AM
do you guys think my brinkman water smoker (charcoal) would do a good jerky?


Yes, I used to do jerky all the time when I had a Brinkmann.

05-05-2009, 11:23 AM
It's been awhile since i did a batch of Jerky. This was the last batch i did.









05-05-2009, 11:29 AM



05-15-2009, 09:07 PM
Cool pics!, anyone know how to make Ahi jerkey?


05-20-2009, 10:21 AM
Dang, Roger, why couldn't I have seen this thread yesterday. I was wandering around Safeway last night and couldn't decide on a cut of meat to have them slice up. I was hoping to get some jerky banged out for a Friday fishing trip. :( Can't beat that price.

Oh well, there's always next week ;)