Chumleys Beef Jerky Too Recipes

MOST AMAZING BEEF JERKY

Steps:

• In a large bowl or ziplock bag, stir together soy sauce, worcestershire sauce, honey, garlic powder, onion powder, chili flakes, liquid smoke, black pepper, and cayenne pepper.
• Place sliced beef into the bowl and make sure all of the pieces are covered in the marinade. Cover or seal tightly. Refrigerate for a minimum of 6 hours, up to 36 hours total.
• Remove from marinade and pat dry. Discard any remaining marinade.
• Evenly distribute the meat onto dehydrator racks and let the meat dehydrate on a low heat setting. Dehydrate for 8-12 hours, or according to your dehydrator instructions. May need to rotate occasionally.
• To check doneness, you want a slight bend to the jerky, but not any remaining juice, approximately 4-6 hours. Store in an airtight container for up to 2 weeks, or in the freezer for up to 3 months.

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!

Steps:

• In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
• In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
• Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
• Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

CHUMLEY'S BEEF JERKY

Steps:

• Soak hickory chips in water overnight.
• Remove as much fat from the meat as possible. Cut meat in half crossways against the grain. Place the meat flat in the freezer between wax paper so it doesn't freeze together for 2 hours to make slicing easier. If you put the meat on a plate put wax paper under the meat also so you don't freeze it to the like I did once, DUH!
• Combine all marinade ingredients in a bowl, refridgerate.
• Remove meat from freezer and slice it flatways as thin as you like it. I try to get three pieces out of each half.
• Place meat and marinade in a zip-loc bag overnight, turning occassionally.
• Rinse excess marinade off the meat under running water, pat dry. Discard remaining marinade and bag.
• Place smoker box over 1 burner in your grill, you will probably have to remove the flame tamer so it will stay on. I have a 3 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 smoker chips and light the burner, as low as it will go. You want to be drying at about 150 degrees, no more than 200. Refill smoker box with 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 meat directly over smoker box or lit burner. You may want to pat them with a paper towel occassionally as they "sweat" while they dry, they may not but it goes a little faster if you do. The meat will need to dry for about 2 1/2 to 5 hours depending on how thick the meat is. The meat is done when it 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.