Comments on: Trying Jerky

By: Wardeh

Wardeh — Sat, 09 Jan 2010 14:12:31 +0000

Kelli – Like Sustainable Eats, our jerky that is cut against the grain is not too hard to chew. But the best jerky we’ve been enjoying that made from ground beef. I’ll work on getting my recipe up here soon.

Sustainable Eats – Yumm!

By: Sustainable Eats

Sustainable Eats — Sat, 09 Jan 2010 06:16:10 +0000

so In finally got around to making the jerky – and it’s gone and I’m making another batch now. I used bottom round and sliced it super thin against the grain before it was fully thawed and it wasn’t chewy at all!

1/2 cup soy sauce, huge dash onion powder, huge dash garlic powder and that was it. The kids LOVED it. I’m trying another version with red wine now so it won’t be so salty.
.-= Sustainable Eats´s last blog post… Breaking the Wild Yeast Barrier – or Starting a Desem Day 1 =-.

By: Kelli

Kelli — Sat, 09 Jan 2010 06:03:47 +0000

We need a good recipe for one that isn’t too hard to chew. Sounds like fun making jerky!

By: Sustainable Eats

Sustainable Eats — Wed, 23 Dec 2009 18:58:51 +0000

Oh please please share the recipe. I have a ton of tough chewy roasts in my freezer and my kids LOVE jerky. I was planning to try some (and sausage) after the Christmas craziness was over. .-= Sustainable Eats´s last blog post... Pizza Rolls =-.

By: Marg

Marg — Tue, 22 Dec 2009 22:46:14 +0000

My jerky recipe is very similar. The process is a little different. To the soy sauce/worchestershire (1/2 c. ea.) sauce mixture I add 1 tsp. salt and 2/3 tsp. pepper. Then marinade overnight. Before I dehydrate them, I season them with onion powder and garlic powder.

If you don’t have a dehydrator, they can be dried in the oven at 150F for 6-8 hours, for meat sliced 3/8″ thick.
.-= Marg´s last blog post… Muesli, egg salad and kefir =-.

By: Wardeh

Wardeh — Tue, 22 Dec 2009 19:33:27 +0000

Millie – That’s basically what I did, sans the pepper sauce, and adding garlic powder and onion powder.

Rebecca – I love 5-spice and don’t use it often enough! I’d love to see the recipe when you dig it out – thanks!

By: Rebecca

Rebecca — Tue, 22 Dec 2009 19:12:01 +0000

I used to work with a Chinese guy who made the BEST jerky ever, it used some Chinese spice, like 5 spice powder. He gave me the recipe (and the spice) and one of these days I will dig up the recipe and try it out. I'll email it to you when I do. .-= Rebecca´s last blog post... Menu Plan Monday – Week of 12/21/2009 =-.

By: Millie

Millie — Tue, 22 Dec 2009 18:35:38 +0000

Sea Salt, Pepper, soy sauce and a few swigs of pepper sauce. I think I used too much salt. .-= Millie @ Real Food for Less Money´s last blog post... Tuesday Twister December 22 =-.

By: Wardeh

Wardeh — Tue, 22 Dec 2009 16:35:26 +0000

Millie – How funny! What did you use for flavor?

By: Millie

Millie — Tue, 22 Dec 2009 16:30:43 +0000

Wardeh,
I made jerky too Mine was okay. I look forward to reading suggestions from others on how to improve it.
.-= Millie @ Real Food for Less Money´s last blog post… Tuesday Twister December 22 =-.