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Old 05-10-2009, 09:35 AM   #1
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Requested beef jerky recipes

Here is a jerky article I wrote and recipes.

Meat candy. Chewy fun. More deliciousness in a bite than is almost legal. Almost.

One of my frustrations as I stalk through stores looking for a snack is eying delicious jerky, knowing it cannot be mine. At anywhere between 2-7 grams per miniscule serving, the carb cost is just too high, and for someone like me, even with a semi-normal blood sugar (hey, something about me has to be normal), the added sugars and chemicals caused me to starve afterwards, accompanied by the oncoming cravings.

When did beef jerky stop being all about the beef? You'll be pleased to note your jerky can be ingredients you can pronounce and enjoy, with flavors you'll come to appreciate.

Into saving some money? Good, because each pound of $3.50 grass-fed Laura's Lean Ground Beef (8 ounces post-drying)nets more than twice the standard amount of jerky (4 ounces), for one third of the price ($1.75 per 4 oz, versus $5). Sink your budget-lovin' canines into that, o carnivore friends.

Following are my favorite beef jerky recipes for use in a conventional food dehydrator or oven, using ground beef and a jerky extruder.

__________________________________________________ __________________

Basic beef jerky

1 pound ground beef
1 tsp pepper
1 tsp salt

Mix hamburger with seasonings until well blended (I use my Kitchenaide mixer with the dough paddle) about 1-2 minutes.

Using an extruder, pipe jerky onto trays.

Food dehydrator: Let dry for 6-7 hours or just before meat snaps in half. Practice with this method will show that you can dry slightly less than the snap-point for more tender jerky.

Oven: On the lowest setting possiple, and with the door ajar ever so slightly, let dry on racks for or until meat is close to breaking when bent in half.

Store in a ziploc bag.

Each pound makes 8 ounces of dried beef jerky. The beauty of this method is that the carb count is 0, and your caloric count is only as high as the amount you consume of, essentially, only ground beef.

__________________________________________________ _____________________

Basic Spicy Beef jerky

1 pound ground beef
5 tsp pepper
1 tsp salt

Mix hamburger with seasonings until well blended (I use my Kitchenaide mixer with the dough paddle) about 1-2 minutes.

Using an extruder, pipe jerky onto trays.

Food dehydrator: Let dry for 6-7 hours or just before meat snaps in half. Practice with this method will show that you can dry slightly less than the snap-point for more tender jerky.

Oven: On the lowest setting possiple, and with the door ajar ever so slightly, let dry on racks for or until meat is close to breaking when bent in half.

Store in a ziploc bag.

Each pound makes 8 ounces of dried beef jerky. The beauty of this method is that the carb count is 0, and your caloric count is only as high as the amount you consume of, essentially, only ground beef.

__________________________________________________ _______________________
Zesty Beef Jerky

1 pound ground beef
2 Tbsp Spicy Steak Seasoning *



Mix hamburger with seasoning until well blended (I use my Kitchenaide mixer with the dough paddle) about 1-2 minutes.

Using an extruder, pipe jerky onto trays.

Food dehydrator: Let dry for 6-7 hours or just before meat snaps in half. Practice with this method will show that you can dry slightly less than the snap-point for more tender jerky.

Oven: On the lowest setting possiple, and with the door ajar ever so slightly, let dry on racks for or until meat is close to breaking when bent in half.

Store in a ziploc bag.

Each pound makes 8 ounces of dried beef jerky. **
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Old 05-10-2009, 09:43 AM   #2
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Quote:
[COLOR="Black"]Laura's Lean Ground Beef[/COLOR]
[COLOR="DarkGreen"]Is this just a Colorado thing, or is it available online?[/COLOR]

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Old 05-10-2009, 10:05 AM   #3
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It's everywhere, from Kroger, to Super Walmart to Super Target.

That said, you don't have to use grass fed beef. That's just what I use.
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Old 05-10-2009, 10:13 AM   #4
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Basic Spicy Jerky came out yummy.

I only used 3t of black pepper and it is So spicey. Thanks Cleo!
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Old 05-10-2009, 10:14 AM   #5
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You're welcome, metqa! I have been cutting back the pepper a bit. It is soooo spicy!
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Old 05-10-2009, 11:23 AM   #6
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Thanks for the recipes, Cleo! I've been making quite a lot of jerky lately, and needed some new recipes. I'm especially glad to have these recipes, because they don't require soy sauce, which for some odd reason, I always seem to be out of.
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Old 05-10-2009, 11:30 AM   #7
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I love jerky. I probably make it 3 times per week? LOL!

I love that the recipes are really, essentially, totally zero carb (depending on the spices used). They only add to a regimen as a quick snack or a fast meal replacement for people on the go. To me, meat shouldn't be pumped full of additives, which is why I can't stand the jerky in the stores. At 5 carbs a serving for theirs plus three servings per tiny bag at $5, it is ridiculous. Those things just made me hungry for candy. Home made jerky fills me right up and is about 1/3 of the cost, even with grass fed beef!
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Old 05-10-2009, 12:05 PM   #8
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Cleo, does the meat have to be mashed to a paste before extruding. Mine kept breaking apart I guess cause there were still 'strands" like from when i bought it.

should I have smooshed it all toghether like for meatloaf?
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Old 05-10-2009, 01:26 PM   #9
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[COLOR="DarkGreen"]Do you have a special extruder, or could you use a snipped-corner baggie to pipe the strips?[/COLOR]

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Old 05-10-2009, 03:12 PM   #10
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I use hamburger, so the meat doesn't have to be mashed. However, to make sure the spice is distributed, I use my Kitchenaide for ease.

I use a beef jerky gun that generally runs about $15. They can be found sometimes at Bed Bath and Beyond, WalMart, online and at Cabellas. You don't need a huge one to do the job. Definitely toss their seasoning packets out. They're loaded with chemicals. Blarg!
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Old 05-11-2009, 11:00 PM   #11
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Quote:
Originally Posted by cleochatra View Post
I love jerky. I probably make it 3 times per week? LOL!

I love that the recipes are really, essentially, totally zero carb (depending on the spices used). They only add to a regimen as a quick snack or a fast meal replacement for people on the go. To me, meat shouldn't be pumped full of additives, which is why I can't stand the jerky in the stores. At 5 carbs a serving for theirs plus three servings per tiny bag at $5, it is ridiculous. Those things just made me hungry for candy. Home made jerky fills me right up and is about 1/3 of the cost, even with grass fed beef!
If I send you money, can you please send me some
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Old 05-12-2009, 12:46 AM   #12
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Quote:
Originally Posted by pepperette View Post
[COLOR="DarkGreen"]Do you have a special extruder, or could you use a snipped-corner baggie to pipe the strips?[/COLOR]

.
Or you can roll out the mix like a pasta dough and cut strips with a pizza/noodle wheel cutter.
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Old 05-15-2009, 12:08 PM   #13
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Originally Posted by cleochatra View Post
I use hamburger, so the meat doesn't have to be mashed. However, to make sure the spice is distributed, I use my Kitchenaide for ease.

I use a beef jerky gun that generally runs about $15. They can be found sometimes at Bed Bath and Beyond, WalMart, online and at Cabellas. You don't need a huge one to do the job. Definitely toss their seasoning packets out. They're loaded with chemicals. Blarg!
do you think ground turkey will work?
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Old 05-15-2009, 12:13 PM   #14
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I'd be wary of using raw poultry, but you could do an online search and see if the low temps are enough to rid the meat of the parasites and whatnot.

Sorry I couldn't help more.
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Old 05-15-2009, 01:12 PM   #15
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Originally Posted by cleochatra View Post
I'd be wary of using raw poultry, but you could do an online search and see if the low temps are enough to rid the meat of the parasites and whatnot.

Sorry I couldn't help more.
thanks cleo....i didnt know there could be a diff with using raw poultry as opposed to raw beef.
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Old 05-17-2009, 11:31 AM   #16
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mslaster,
I have made chicken jerky and turky jerky for years and not had a problem. Yes, you are warned that the chicken must be cooked first but I do it from raw. As a matter of fact we made about 100 lbs of it to take with us on a six month hiking trip. I sealed on weeks worth in vacuum bags and went away. Never had any fo bad at all.

I just but chicken in the dehydrator which was marinated in Linda Sue's "Almost Bourbon Chicken" marinade. It is wonderful in jerky or cooked in the oven or on the grill. (I've done the oven and dehydrator both today.)

The safety issue is a concern and honestly I ususally heed directions but I started doing this at least 20 years ago, before they said you shouldn't. I may have just been lucky up til now but I will still do it. I like chicken and turkey jerky more than beef.
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Old 05-17-2009, 12:06 PM   #17
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do you think ground turkey will work?
my dehydrator came with instructions that you can use poultry BUT that after the jerkey is dry to put it in the oven for a while after its done..
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Old 05-17-2009, 02:21 PM   #18
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I'd be wary of using raw poultry, but you could do an online search and see if the low temps are enough to rid the meat of the parasites and whatnot.

Sorry I couldn't help more.
Oops and I just bought ground turkey. . .

Quote:
Originally Posted by OurLuvsFromAbove View Post
my dehydrator came with instructions that you can use poultry BUT that after the jerkey is dry to put it in the oven for a while after its done..
Thanks Luvs! Did it say How long in the oven and how warm? Pretty Please with steak jerky on top!

Hmm, maybe I'll just make turkey burgers with it.
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Old 05-17-2009, 03:53 PM   #19
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my dehydrator came with instructions that you can use poultry BUT that after the jerkey is dry to put it in the oven for a while after its done..
thank you....can u tell me how long to leave it in the oven for and the temp of the oven
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Old 05-17-2009, 04:10 PM   #20
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I've got an Excalibur Dehydrator. It's Dehydration Guide says:

Poultry Jerky: For something different, try cooked chicken or turkey jerky. For this kind of jerky, you can use the same cures as you would for meat. since poultry is very fibrous, expect your jerky to be somewhat more brittle than its beef counterpart. Dry at 155F/68C until dehydrated throughout (about 4 hours).



That's all it says about Poultry Jerky.
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Old 05-18-2009, 05:57 AM   #21
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when i get home from work today ill see how long and what temp to do it..
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Old 05-20-2009, 02:16 AM   #22
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Is it absolutely necessary to leave the oven open slightly? I have a 14 month old son and am imagining all sorts of horrible things happening if I tried to do that... Maybe I just need to invest in a dehydrator. But jerky sounds soo good right now, lol.
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Old 05-20-2009, 04:09 PM   #23
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ok I forgot to put the temp and time, im sorry so im posting today
this is quoted directly from my NESCO dehydrator book:
Quote:
Note: After drying poultry, pork or fresh game, heat them in your oven at 160║F for 30 minutes to avoid the risk of salmonella
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Old 06-01-2009, 12:23 PM   #24
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I have some round roast Jerky dehydrating right now and about to make some ground beef jerky using Cleo's recipe with 3 tsp of ground pepper. Oh and I did find Laura's Ground Beef at my grocery store. Thanks Cleo!
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Old 04-12-2013, 04:39 PM   #25
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I am bumping this thread as I get frustrated with the high carb count of most jerky in supermarkets. A food dehydrator has been on my wish list for some time . . . maybe it's time for action.
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Old 04-14-2013, 11:08 AM   #26
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I love my dehydrator and made 5 pounds of ground beef jerky in it a couple weeks back. Man it's good.
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Old 04-14-2013, 01:20 PM   #27
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What kind/brand of dehydrator do you use?
I was researching this a couple of years ago but have forgotten.
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Old 04-14-2013, 01:21 PM   #28
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What kind/brand of dehydrator do you use?
I was researching this a couple of years ago but have forgotten.
Excalibur was one brand that I recall having good ratings.
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Old 04-14-2013, 01:37 PM   #29
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That's the one I have, Bella - the 9 tray, no-timer version. I love it.

They have some refurbished ones on the website - they're not a LOT cheaper than a new one though.
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Old 04-14-2013, 06:37 PM   #30
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How would I form the jerky if I don't have an extruder? I love jerky but refuse to buy the store bought kind. I can't wait to make this.
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