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Was just wondering if any on ehad any good beef jerky recipes.and if so could they post em.......just made 2 batches,but they did not turn out that good......need to make some good batchs for superbowl sunday...GO COWBOYS.......ops........I mean NEW ENGLAND.lol

messin' with sasquatch...

Mmm....Jerky!!!I make plenty of this throughout the year and make it a couple of ways. If you are slicing thin your meat, then here is a marinade to try out. I'll even put my meat in a vacuum sealer container to really suck out all the air and saturate the meat...but it is not necessary. This can work for beef, venison, goose, pheasant...etc.1 1/2 to 2lbs beef, sliced 1/4 inch thick.marinate for 12-24 hours.1/4 cup soy sauce.1/4 cup worcestershire sauce.1-2 tsp liquid smoke.1 tbl seasoned salt.1 tsp garlic powder.1 tsp onion powder.1 tsp black pepper (more if you like).1 cup water.Jerky Cure (Sometimes I find liquid smoke with this in it, otherwise I add it per instructions on cure)put meat in bowl and mix ingredients and pour over meat. stir several times during the 12-24 hours.dry to like regular jerky. The second way I make jerky is actually grind it up in a meat grinder (this is my preferred method) A lot of times I will mix a 50/50 mixture of venison with 93% lean beef and use "Shore Lunch" brand jerky seasoning. Cracked Pepper and Garlic and Original are tasty. I have also used the nesco brand seasonings and those are alright also. On the Hot and Spicy....I add a little extra Cayenne Pepper powder to zing it a little more. Anyway, mix it all up with cure, I normally let it sit overnight in the fridge to really take in the flavor, and then just use a jerky cannon and shoot it out on a dehydrator. By using the ground up stuff....the jerky doesn't turn out near as much like shoe leather and you can chew it a lot easier without making your jaw sore.

I have been using a 2:1 mixture of ground beef and ground turkey and been using the Nesco brand cure and original seasoning. I mix it up, shove it in the jerky gun and spit out strips onto my Nesco brand food & jerky dehydrator for 10-15hrs @ 160°F. Easy, perfect jerky everytime!

cool guys..........thanks for the input.....i dont like mine to spicy..a lil more to the sweet side..i will use brown sugar or liquid honey.i have made 5 or 6 batchs now..but still lookin for the "the almighty"recipe.

I don't think there is such a thing as an almighty recipe for me! Seems as though every time I create a new batch of jerky...I am changing something. It's like the quest for the holy grail!Good luck!