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Posts: 2256
Member No.: 15901
Joined: April 12, 2018
Well I took a 4lb eye of round and sliced it up and marinated it for 48hrs. put in the dehydrator today. Ended up with 2lb of jerky. I always make 2 separate marinades one soya based the other teriyaki based. I will try and freeze some but it hard as wife and I really like it. If boys were home none would make it to freezer. Here the end result.
Group: Members
Posts: 2256
Member No.: 15901
Joined: April 12, 2018
here is the what i put in the marinade, but it changes slightly every time and I don't measure anything so taste is different every time.
bag 1 - soya sauce - beer - minced onion - balsamic vinegar this changes at times to red wine, or apple - lots of garlic - small amount of salt very small - pepper - montreal steak spice - hot sauce of your choice
bag 2. basically the same only replace soya sauce with teriyaki sauce. This time a replaced hot sauce with Thai sweet red chili sauce (from costco) this is my new favorite sauce
Can also if you like black pepper grind black pepper on top of meat strips just before drying. Gives a nice bit to it and can do as many pieces as you want.
I use an exalibur 9 rack dehydrator. Took 6 to 7 hours to complete I check doneness by taking each piece out and bending it. If it bends it not done, if it cracks with white fiber it done, we like it dry. I cut the meat with a meat slicer about 1/8" thick. I trim as much fat off the sliced meat that I can. I marinade for 24 to 48 hours mixing the meat in the bags when I think about them.
Does taste really good, wife took some to work this morning and last night to a co worker. I'm eating it for breakfast this morning. I fact all wife's coworkers look forward to her bring it in, if she feels like sharing it.
I ended up vacuum sealing in 3.5oz bags (6) great to take with you fishing or hunting.
Group: Members
Posts: 1680
Member No.: 414
Joined: February 26, 2011
We follow the very same format. Although we use a dry sweet mesquite home made rub. I also use eye of round, removing the silver skin, cutting into 2 equal portions across the grain, then into 2long strips with the grain. Then freeze for 30 minutes (just enough time to tighten, onto the slicer and the strips come off like bacon. Into the dry rub overnight, shake off the excess into the excalibur until the jerky cracks when bent. I tried to vac pac with out much success as it seems to puncture the bag sometimes. Great topic Sabmgb!
Group: Members
Posts: 2256
Member No.: 15901
Joined: April 12, 2018
I knew i was forgetting something. I freeze the whole eye, then bring it out of the freezer and put in fridge for 24hr. It is just soft enough then to slice up.
jerky
