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Old 03-01-2017, 06:00 PM   #1
Jaded62
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Beef Jerky Help,Please.

Does anyone here make beef jerky? If so, do you have a low carb marinade for it? Any help or advice would be great. I am making my first batch in a couple of days. Thank You !
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Old 03-01-2017, 06:53 PM   #2
Charski
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I've made it a number of times. We now make hamburger jerky because DH's dentist said that the regular jerky was jacking with his temperomandibular joints - but here are my notes on the marinade/regular jerky we made:


Char's Jerky Marinade

2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tsp. each onion and garlic powders
1 tsp. red pepper flakes
1 tblsp. SF honey or 2 tablespoons Xylitol or Erythritol, or equivalent of stevia powder
1 tsp. freshly ground pepper
1 tblsp. liquid smoke

Next time, I will add more spice - we like it a little hotter than this turned out - will probably just add some chipotle chile powder to the marinade, and/or sprinkle red pepper flakes on the meat after it's laid out in the trays.

For a first effort though I'm quite pleased!

For the meat I used about 3 pounds of meat already sliced thin for carne asada - it's a ball tip cut (part of the top round) and it came out pretty well.

For the second batch, I used some top round steaks (aka London Broil) that I had in the freezer, which I sliced about 1/8" thick. It was also about 3 pounds, which seems the right amount to fill the 4 trays. I added more pepper flakes and a teaspoon of ancho chile powder to the marinade, went a little heavier on the soy and a little lighter on the Worcestershire sauce.

All subsequent batches I've used the Costco eye of the round roast, partially frozen (about an hour or so) then sliced 1/8" thick.
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Old 03-02-2017, 08:50 AM   #3
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Thank You ! I will make it like this. It sounds great !
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Old 03-02-2017, 01:41 PM   #4
Charski
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Let me know how it turns out!

Once you've made it the first time, you can then adjust next time around for the flavors you prefer.

Also, because it has no real preservatives, what I found I needed to do was cool it completely, then bag in gallon ziplocs and freeze, just pull out what I needed as I needed it. It defrosts very fast. Otherwise it will spoil. Don't ask me how I know this!
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Old 03-02-2017, 02:28 PM   #5
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Thank You for all the help. I have it in the dehydrator. It is a cheap one. A NEVCO brand. NOT a nesco. LOL. I got it for free, though. I hope it works. I have no idea how long to dry the meat for. I had almost 3 pounds. Five trays full. Do you know how long it should take ? It does not have a blower or thermostat. Thank You, again !
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Old 03-02-2017, 02:57 PM   #6
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No idea, sorry - just check it once in a while and when it starts to feel leathery, it's getting there. Then it's a matter of personal preference how dry you want it. You can let it get totally dry, then it will actually pulverize into a powder! Not recommending that!

My Nesco had a blower and IIRC it took a good 8 hours. Without the heat being circulated, not sure how long - you might want to switch the trays around every now and then to get more even drying.

I used the Nesco just long enough to find out that I really NEEEEEEDED a dehydrator, then we bought a nice Excaliber. I love that thing.
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Old 03-02-2017, 03:20 PM   #7
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I will do that. If this goes well, I will buy a good one. I am thinking maybe 24 hours. I will do what you said. Thank You so much for all of your help ! I appreciate it very much.
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Old 03-02-2017, 05:14 PM   #8
Charski
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No problem, happy to help if I can.
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Old 03-07-2017, 03:43 PM   #9
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SO how did it turn out??
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Old 03-07-2017, 04:06 PM   #10
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Just saw this. It tasted great. however, I think I dried it too long. It was a bit tough. I did put it in the fridge in a plastic bag and it did help it some. Next time I will make sure I only dry it for about 8 to 12 hours. Thank You, again. You helped me out so very much !
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Old 03-07-2017, 06:31 PM   #11
Charski
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Excellent!!

This is why we have gone to the ground-beef recipe. DH's dentist said the regular stuff was too tough for his temperomandibular joints to handle. It's just as good, just much easier to chew!

Happy to help, any time!
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