I'm here to say I've started making beef jerky.

No, I will not share my recipe. Don't ask.

But I will show how I did it.

Get a couple pounds of thin sliced beef, get the highest quality you can find. It only cost me around $10 for 2 pounds of decent meat.

Make a marinade. Use what you like. Use acidic things to really get into the meat.

Get a large bowl and put the marinade in it. Make sure you have enough to fully submerge each piece.

Cut your meat into slices no longer than 5 inches and no wider than 2 inches.

Put the meat into the marinade. Be sure the bowl has a lid, then toss it around a few times to be sure every piece is saturated. Let it sit over night.

Put aluminum foil over your oven racks. Make sure it's tight and in every groove as best as possible

Put your oven to between 150 degrees and 170 degrees (F, of course, considering I'm in the US) (I use 170, just to be safe)

Put your meat strips on the racks. Make sure none are touching. Also, the higher up the racks, the better.

Make sure your oven door is propped open about 2 inches or so. You're not cooking the meat, you're drying it out. A crushed can in the door works well, actually.

It should take roughly 2-3 hours per side, flipping at the half way point. And check it every hour just to be sure it's doing alright.

Also, for the last 2 hours, change out the foil so it's no longer sitting in the drippings and will dry out more.

This is my batch at 1 hour.



It's finished, and it's all almost gone. It's absolutely incredible. I love cooking.

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1984 Squier Contemporary Stratocaster
1986 Peavey Envoy 110
1967 Kingston Acoustic

Tell me young sir, what's your recipe?

T2

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What time is it? It's Fender Time.

Jerkey: marinade. put in dehydrator. eat.

well, I can't. I don't know the measurements for ingredients. I've been cooking long enough to where I can look at it and tell what "enough" for whatever foot I'm making is.

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1984 Squier Contemporary Stratocaster
1986 Peavey Envoy 110
1967 Kingston Acoustic

mmm, I can smell those feet from here.

If you're insulting my ability to cook, I don't appreciate it. If you're implying I cook pig's feet, I don't.

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1984 Squier Contemporary Stratocaster
1986 Peavey Envoy 110
1967 Kingston Acoustic

You implied it mate :lol: I misunderstood
You're right about not measuring the ingredients though. I was a chef for 25 years and rarely measured anything. It's an instinctive thing, like music.

Ha man come on he's making a joke due to the fact you yourself wrote foot. I'm sure your jerky is great, just a little rib tickling is all.

Oven ? Marinade ?

Never had Jerky before uh ?

What's in a name?

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I have some Fender gear.
(Telecaster, Jaguar, Villager 12 String. Mustang l, Bronco, SCX2, Rumble 350, HRDIII, Rumble 2x8 Neo Cab)
http://www.reverbnation.com/modwiz

If you share your recipe for the Beef Jerky with us, we'll share our recipe for Ice Cubes.

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"Electric Lady"