Beef Jerky Recipes

Currently marinating:

1) Teriyaki sauce out of a bottle
2) Pineapple juice from a can + ginger + tamari (or maybe it was Bragg's Liquid Aminos)
3) Whiskey + smoked salt + smoked pepper + tamari
4) Horseradish mustard + tamari

Will dry tomorrow night and update!

Update: they're good!  I really liked the teriyaki.  And, of course, the whiskey.

Now in the dehydrator:
1) Coffee Rub
2) Cinnamon-Cardamom Rub
3) Hickory smoked salt and pepper Rub
4) Pepper and Alder smoked salt Rub

Scooter

More Jerky Recipes

Currently marinating, will update with reviews.

#1:
Tamari Sauce
Honey
Mustard
Salt
Pepper

#2
Salsa

#3
Whiskey
Tamari Sauce
Garlic Powder



Scooter

Update 3/22/2013:

Reviews:
#1: Good.
#2: Really, really good.
#3: Also incredibly good.

The problem is making enough to last until the trip it's intended for.

Beef Jerky - The Coffee Rub

Eye of Round, sliced thin, dry-rubbed with (proportions, approximate):
Ground Coffee (2 T)
Ground Pepper (2 T)
Ground Cumin (1 T)
Salt (1 T)
Garlic Powder (.5 T)

I'm pretty sure this is going to be spectacular.

Update 8/18/2011:  This is spectacular.  And the rub was all Triangle Girl - it works well for steaks as well.

Beef Jerky, the wet marinade

I finally decided to try a wet marinade after the various dry rubs on the beef jerky.

FYI, this is not paleo.

The meat:
2.5 lbs. eye of round roast, sliced thin by the butcher

The marinade:
1 cup of whiskey
acouple Tablespoons of tamari sauce (or soy sauce if you are so inclined)
ground sea salt
ground pepper
garlic powder

Mix all the marinad ingredients together, combine with the meat in a plastic bag.  Let it marinate overnight.

Then dehydrate.  It's good.  Definitely tastes like whiskey.

Scooter

Boring dehydrator details:
Took ~14 hours.  One batch, filled all trays, including the bottom one.

Road Trip Food - Meatballs and Beef Jerky

Meatballs as a dinner on part of a road trip:

20 oz. ground turkey
a couple handfuls of fresh spinach chopped finely
some powdered garlic
some dried basil
some dried thyme

Mush it all together, form into ~1" balls, drop onto a cookie sheet, tuck in any spinach ends that are sticking out excessively, and bake at 350 for about 22 minutes.  I put them on parchment paper to help minimize the mess on the cookie sheet.  But they do kind of end up sitting in a pile of their own fat, which is fine, but un-appetizing looking.  I've been wondering about baking these on racks above cookie sheets.  Maybe next time.

Dry-Rub Beef Jerky:

I was mildly worried about how long it would take - so I opted for a dry rub, which helps the meat dry faster than a marinade.

3 lb. of rump roast, sliced thinly, large patches of visible fat trimmed away.  (How thin?  Actually this batch was sandwich-meat thin - thanks to the awesome butcher counter at Harmons.)

Layer into a bowl, sprinklying salt, pepper, garlic, and cumin onto each layer.  Cover with plastic wrap to minimize contact with air, let sit overnight.

Put in dehydrator according to dehydrator instructions.  This took me three batches at about 10 hours each.  But, again, the meat was really, really thin.  I'm storing this in the fridge with a few paper towels in the bag to help pick up any fat or condensation.

Awesome!
Scooter