P4GTR Posted April 4, 2009 Report Share Posted April 4, 2009 I've got 4lbs of top round london broil curing in the fridge ready to go in the dehydrator after I get out of work today. Anyone else make their own beef jerky? I'm relatively new to the sport, but its turning out really good! Quote Link to comment Share on other sites More sharing options...
lanikai Posted April 4, 2009 Report Share Posted April 4, 2009 used to slowly smoke the meat before dehydrating it ... seasonings are the key.. we used keawe wood a little on the green side.. as a side did you know if you sliced green papaya very thin and laid it on the london broil in the fridge overnight.. you end up with a very tender steak for the grill ?? enzymes in the papaya are the ones they use for meat tenderizers Quote Link to comment Share on other sites More sharing options...
pollux1 Posted April 4, 2009 Report Share Posted April 4, 2009 All we get in the UK is the stuff in a packet, I'll bet the home made stuff is outstanding! Quote Link to comment Share on other sites More sharing options...
P4GTR Posted April 4, 2009 Author Report Share Posted April 4, 2009 used to slowly smoke the meat before dehydrating it ... seasonings are the key.. we used keawe wood a little on the green side.. as a side did you know if you sliced green papaya very thin and laid it on the london broil in the fridge overnight.. you end up with a very tender steak for the grill ?? enzymes in the papaya are the ones they use for meat tenderizers Smoking it would be best, but I am apartment bound- no smoker. I've never heard of keawe wood, but it sounds tasty! You know i'm going to try that papaya trick, i'll post back with my findings. Awesome tip, thanks R. All we get in the UK is the stuff in a packet, I'll bet the home made stuff is outstanding! It's a world of difference. Pick up a dehydrator, they are cheap ~ $35 US. Get some seasonings and cure, and your gonna be hooked. Quote Link to comment Share on other sites More sharing options...
maxman Posted April 5, 2009 Report Share Posted April 5, 2009 U guys are making me hungry. About three yrs ago I was visiting family in West Virgina, big deer hunting country. Well I was at my uncles house when he asked me if I liked jerky. I said "yes, very much so" He go's into the kitchen and brings back a huge zip loc bag full of the stuff. He says "here try some I made It myself" I tried some and I will tell you the best i ever had. He says with a big grin and smile, " It's Vinison from the buck i shot a few months back. I spoke to him a few months ago and he says he has plenty more. I will be going back soon. Moral of the story. Eating your deer is a good thing True story Mike Quote Link to comment Share on other sites More sharing options...
Nanuq Posted April 5, 2009 Report Share Posted April 5, 2009 I make salmon jerky in my smoker, with brown sugar and Yoshidas as part of the mix... over smoky birch and a long slow smoke it comes out as a dry jerky called Squaw Candy. Red salmon is best, especially from the Copper River. Mmmmmmmm! I'll put up about 30 or 40# of it every summer. Quote Link to comment Share on other sites More sharing options...
maxman Posted April 5, 2009 Report Share Posted April 5, 2009 I make salmon jerky in my smoker, with brown sugar and Yoshidas as part of the mix... over smoky birch and a long slow smoke it comes out as a dry jerky called Squaw Candy. Red salmon is best, especially from the Copper River. Mmmmmmmm! I'll put up about 30 or 40# of it every summer. MMMMM sounds tasty. I just love me some salmon. Big plus is great source of Omega 3 fatty acid Quote Link to comment Share on other sites More sharing options...
asf Posted April 5, 2009 Report Share Posted April 5, 2009 Im craving for jerky now thanks Quote Link to comment Share on other sites More sharing options...
Agrippa Posted April 5, 2009 Report Share Posted April 5, 2009 All we get in the UK is the stuff in a packet, I'll bet the home made stuff is outstanding! No need to go without mate - I order mine from Vermont Beef Jerky Co. on a semi-regular basis. I've tried 8-10 other places, but have stuck with VBJ for some time now. Highly recommended. Quote Link to comment Share on other sites More sharing options...
jonthebhoy Posted April 6, 2009 Report Share Posted April 6, 2009 I make salmon jerky in my smoker I make my wife jerky in bed.............but I must stop this boasting! Quote Link to comment Share on other sites More sharing options...
P4GTR Posted April 9, 2009 Author Report Share Posted April 9, 2009 I make salmon jerky in my smoker, with brown sugar and Yoshidas as part of the mix... over smoky birch and a long slow smoke it comes out as a dry jerky called Squaw Candy. Red salmon is best, especially from the Copper River. Mmmmmmmm! I'll put up about 30 or 40# of it every summer. That sounds really good right now. I yielded about +2lbs of jerky out of the batch, half hickory, half cajun. A few days later, theres about 6 pieces left. Saving them for a buddy. Well worth the effort. Family and friends really start hawking you for it! Quote Link to comment Share on other sites More sharing options...
FxrAndy Posted April 9, 2009 Report Share Posted April 9, 2009 My wife will post here recipe latwer this evening, she makes great beef jerky Quote Link to comment Share on other sites More sharing options...
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