All Things Jerky
I've been thinking of trying my hand at making my own jerky, be it beef, pork, turkey or whatever. With the diversity of this site, I'm sure many of you have done this before and am looking for some advice, but from what I've read, it is really a "try what you like and experiment of process."
Aside from this, does anyone have any good advice: recipes, do's and don't, horror stories?
I know it can be done in a low oven, but was considerring a dehydrator that I could also use for fruit as summer is upon us.
Any input would be greatly appreciated.
I meant to respond to this last week but got sidetracked.
I used to make my own jerky using a dehydrator and it was pretty good, but it's a lot of time/work for what turns out to be a little bit of jerky. I wouldn't do the oven technique as it takes a long time and is usually done by keeping the oven open to keep the temp down - which isn't fun in summertime.
My recommendations would be to get the leanest meat you can get and make sure to get rid of all the fat. Fat won't dehydrate and it will turn rancid. When slicing it, especially if you're using flank steak, be sure to go against the grain otherwise it'll be tough as hell to chew. Use a very sharp knife to get thin cuts and if need be partially freeze the meat to make it more solid and easier to slice.
My favorite recipe was a hot teriyaki that was a combination of soy sauce, pineapple juice, red pepper flakes and some other items I can't remember.
Also - get more meat than you think you'll need, you'll be surprised how little is left after you get all the moisture out.