Chumleys Beef Jerky Recipes

CHUMLEY'S BEEF JERKY, TOO

Steps:

• Soak hickory chips in water overnight.
• Remove as much fat from the meat as possible. Cut the meat in half crossways against the grain. Place the meat flat in the freezer between wax paper so it doesn't freeze togehter for 1 1/2 to 2 hours. If you put it on a plate put wax paper on the bottom so you don't freeze it to the plate like I did last time, DUH!
• Remove the meat from the freezer and slice it flatways as thin as you like it, I try to get three pieces out of each half.
• Sprinkle each side of the meat with the steak seasoning. Place the meat in a zip-loc bag overnight.
• Place the smoker box over 1 burner in your grill, you will probably have to remove the flame tamer so it will stay on or prop it up some other way. I have a three burner grill and use the left burner. You will have to arrange your cooking grates so you can get to the smoker box to refill it as you cook. Fill the box with the chips and light the burner, then turn it down as low as it will go. You want to be drying at about 150 degrees, no more than 200. Refill smoker box with the chips as necessary. If the chips are burning and not smoking, don't worry, you'll still get the same flavor.
• Place the meat on the grill in a single layer, rearranging and flipping the pieces as the time goes on so they dry evenly. Do not put the meat directly over the smoker box or lit burner. You may want to pat the meat with a paper towel occassionally as they "sweat" while they dry, they may not but it seems to go a little faster if you do. The meat will need to dry for about 2 1/2 - 5 hours depending on how thick the meat is. The meat is done when it looks dry and bends but does not break. I like mine a little "rarer" than store bought jerky so you'll have to adjust the time to your preference.
• When the meat has cooled, tear with the grain about 3/4 of an inch wide.The amount you will get obviously depends on how much meat you have.
• Store it in the fridge, if it gets that far.

RALPH'S VERY GOOD JERKY

Steps:

• cut Meat with the grain (not across) & not paper thin.
• Mix all seasonings.
• Add meat to marinade.
• Cover & refrigerate 12 hrs, mixing occasionally.
• Place meat on racks of dehydrator in single layer, not touching, and dry for 10 to 12 hours
• Meat should crack when done, but not crumble.
• Leftover marinade can be saved & reused, if used right away.

HOW TO PREPARE BEEF JERKY THE SOUTH AFRICAN WAY

Steps:

• Reach out to your local butchers and get some good quality beef or order it online. I like to buy from https://bullandcleaver.com/. They are trusted and quality is also good. Now get it cut against the grain if possible and stay away from the fat. It would also add more flavor to the beef.
• Take it your place and leave it ideal for not less than one hour.
• Being by sprinkling a bit of rock salt in a plastic or glass dish. Now put the same between each layer and leave the beef for one hour.
• Till the time it gets ready, prepare your spice. Start with whole coriander seeds.
• When it comes to grinding spices, the most preferred way is to use a coffee grinder. You can decide it on your own.
• Once you're done with grinding, mix pepper.
• Basis your taste, grind it to 5-10g.
• Get some sugar 2-4g.
• Along with some spices around 25g.
• Now mix them well. Remember that you can use it later still if you don't use this time.
• You would notice moisture drawing out due to rock salt.
• Get 25 ML of Worcester sauce and make your beef bath ready.
• Get 500 ml of brown vinegar.
• 250 ml of warm water.
• Now mix the meat bath together.
• Brush off the salt.
• Put your meat in the meat bath.
• It's time to sprinkle your spices on it. Keep in mind that less is more.
• Treat your meat in strips by using a variety of spices, chilly, garlic, curry powder, or anything else that tends to enhance its taste. But sprinkle only.
• Now put it in your air dryer.
• Leave some space between these strips to ensure smoother air flow.
• Wait till next morning when the rich texture of your meat comes out.
• If you find it wet and juicy, it means it needs more drying. Taste it regularly and dry it if you don't get that perfect taste. To enjoy it more, take it with beer. Invite your friends for a fabulous treat this weekend.

BEEF JERKY

Steps:

• Mix all of the first 5 ingredients in tupperware bowl stirring steady until sugar dissolves.
• Add the meat, cover and seal, and let set 3 hours.
• Turning several times.
• Mix the next 3 ingredients.
• Drain meat and place on food dehydrator so pieces don't touch.
• Sprinkle spice mixture over meat.
• Finish with the black pepper.
• Dry 8 or more hours until done.

BACKPACKER'S BEEF JERKY

Steps:

• Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
• Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
• Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.

LITTLE CHIEF BEEF AND GAME JERKY

Steps:

• Place all ingredients in a plastic zipper bag and refrigerate overnight.
• The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
• Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
• Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.