Is this hard to do? I'm sure if i looked into it could do it np, bit of a wanna be chef n have experience.
I kno i'ts days process but does any1 have advice on how hard it is or have any1 here created there own?
Gunna buy some kits soon

I got this thing and a bunch of nesco seasoning/cure packs

http://www.amazon.com/Metalware-Open-Country-Jerky-Works/dp/B00004W4VD

buy some ground beef, weight it out to match how much you need for the amount of cure/seasoning your using, mix it all together, put it in the press, then squeeze it out onto a dehydrator. I just use a cheap 50$ one.

heres another option:

Part 1

Part 2
http://www.youtube.com/watch?v=dfI0NKl-Kq0

Making jerky is really easy. What ylem said is more like slim Jim's. If you're after the other kind (the better kind imo) then do this:

Get a lean cut of meat and slice thinly. It helps if it's semi frozen.

Marinate at least overnight but 24 hours is better.

Lay out the pieces in a dehydrator and dehydrate.

Try not to eat it all at once.

from what i understand a slim jim is more of a dried beef sausage in its casing and what not, where as what i said was beef jerky made from ground beef.



it tastes pretty much exactly the same, depending on meat and seasoning, its just less tough to chew.

This post was edited by Ylem122 on Aug 14 2013 02:55am

it might taste similar, but i personally dont really think of that as jerky. to be, the chewiness is part of what makes jerky jerky.


--------


season it with jamaican spices an youll have jerk jerky.

This post was edited by ReturnFormer on Aug 14 2013 06:59am

Sweet thanks for all info, thing is don't have a dehydrator planning on buying one with next pay check, so the first 1-2 times I'm going to try is going to be in the oven.
Read some stuff on it last night, any other info on oven cooking jerky?

Theres a million ways
if you have a butcher shop near you or a butcher at a grocery store go up to them and ask for a peice of meat thats good for beef jerky
they should n must know
then just slice thin
marinate for 24hours
throw in a box and throw it on your roof for a month.

(could trade in last step for a dehydrator.)

Edit: Everyone has there own preference iv had carne asada beef jerky and it had alot of fat spots nice and juicy mmm others didnt like the jew of it tho.

This post was edited by Jeremy on Aug 14 2013 10:52am

biltong is the south african version of jerky. they make it a different way, without a dehydrator. basically its hung in a box with just a light bulb for a minimum of heat. (if you can still get ahold of a regular one.) at least thats the way the guy i knew built his own thing to make it. you could do something similar.

or with a box fan and ac filter you can make a substitute for a dehydrator.

the jew of it??

ment to put chew