Beef Jerky

I went to kroger yesterday and they had THE biggest slab of meat I think I've ever seen. It was an 18lb slab of "top sirloin" it was marked from like $77 down to $30 so I just HAD to get it. I came home and it took me about 45 min to carve it up (I prefer to do it myself) I only carved 3/4 of it and there is alot of it! I marinaded it in soy-teriyaki-liquid smoke-salt/pepper. Then after laying it out i dash more black pepper on it. Next batch I will chop up about 4 really hot cerrano peppers until they are really finely chopped and sprinkle on top of each piece, talk about good with some cold beer....BUT!, there is one down side....about 12 hrs later.......:toung:
 
kar crazy said:
i guess it comes doun to how meat was handled ,i never have been sick on deer jerky (NNUUTT) ,did you have any problems with jerky ??(i hope not , i have not had anyone say they was sick from jerky maybe its all the heat i put in burns the bad out (add chilli's):) , now the (HOT) deer chilli , i have had a lady or two say they was sick to there stomach, but you never know
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I'm sure your right, that it's good and all, and I bet it's safe 99% of the time, but I also just don't really like game meats. I grew up in a family where there was always wild deer/hog/duck meat, but I never grew to like it. I just read somewhere that as far as IF people do get sick from jerky, it's usually due to "game" meats because they have the tendancy to harbor bacteria more than commercial grade meats that you buy at the store, (which as you say) is more likely because people process and store it improperly. Coupled with the fact that they then might not cook it hot enough and long enough. I have been really curious though....I have been reading recipes for "fish" jerky, now that sounds like something more up my alley. You guys ever tried it?
 
kar crazy said:
i guess it comes doun to how meat was handled ,i never have been sick on deer jerky (NNUUTT) ,did you have any problems with jerky ??(i hope not , i have not had anyone say they was sick from jerky maybe its all the heat i put in burns the bad out (add chilli's):) , now the (HOT) deer chilli , i have had a lady or two say they was sick to there stomach, but you never know
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NOPE!!! I've had two bags of your Jerky and it's fine. The last batch was spicy and I loved it but the sissies said it was too HOT! I still have a little in the frig and ate some the other day! Also you have to realize that if it's spicy that will preserve as well as anything else, look at pepperoni!
 
Afishegg said:
Your talking about wild game meats, whole different story. I read that most people who get sick from "jerky" get sick from wild game meats, I don't do wild jerky. I understand the allure but it's just too dangerous for me. I was uneasy doing ground beef...:sick:
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i guess it comes doun to how meat was handled ,i never have been sick on deer jerky (NNUUTT) ,did you have any problems with jerky ??(i hope not , i have not had anyone say they was sick from jerky maybe its all the heat i put in burns the bad out (add chilli's):) , now the (HOT) deer chilli , i have had a lady or two say they was sick to there stomach, but you never know
 
Afishegg said:
Your talking about wild game meats, whole different story. I read that most people who get sick from "jerky" get sick from wild game meats, I don't do wild jerky. I understand the allure but it's just too dangerous for me. I was uneasy doing ground beef...
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:laugh::laugh:Wasn't that a game show, "Jerky's Wild":laugh::laugh:
 
kar crazy said:
i am with you ,but i kind of like deer jerky more than beef , i will try the steak( top round ) i will try to remember this ,everything is still boxed up ,from moving ,but its about deer chili time ,and when i gain a little more time (jerky ) is sounding real good about now
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Your talking about wild game meats, whole different story. I read that most people who get sick from "jerky" get sick from wild game meats, I don't do wild jerky. I understand the allure but it's just too dangerous for me. I was uneasy doing ground beef...:sick:
 
Afishegg said:
Well I finished my jerky (ground beef) and here's my conclusion. I cooked it at 160 (max setting on nesco fd-61whc) all trays were full and it cooked for 5 hrs, and it was really good. 4 lbs of grd beef made two batches, second batch I added 4 really hot cerrano peppers and it came out just perfect. Hot but not TOO hot. Ok, but... here is the deal: I like "steak" jerky much better! Top round thinly sliced (by me) and marinated (in; soy,teriyaki,liquid smoke,garlic salt,lottsa black ground pepper). It is MUCH more "chewy" ..which lasts longer). The ground beef jerky is just not chewy and crispy, it is more like eating soft doggy treats, is what I describe it as. The "steak" jerky is much more hard,crispy,chewy, and lasts for weeks. I finished off 4lbs of ground beef jerky in 3 days, it WAS good, but it does not have that (again I know I'm beating a dead horse) "chewy" texture. So my conclusion is this. Buy a dehydrator and make "steak" jerky,.....unless you have soft/sore/NO...teeth because you will be chewing till your jaw is sore. BUT it's worth it! Peace....afish.
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i am with you ,but i kind of like deer jerky more than beef , i will try the steak( top round ) i will try to remember this ,everything is still boxed up ,from moving ,but its about deer chili time ,and when i gain a little more time (jerky ) is sounding real good about now
 
Well I finished my jerky (ground beef) and here's my conclusion. I cooked it at 160 (max setting on nesco fd-61whc) all trays were full and it cooked for 5 hrs, and it was really good. 4 lbs of grd beef made two batches, second batch I added 4 really hot cerrano peppers and it came out just perfect. Hot but not TOO hot. Ok, but... here is the deal: I like "steak" jerky much better! Top round thinly sliced (by me) and marinated (in; soy,teriyaki,liquid smoke,garlic salt,lottsa black ground pepper). It is MUCH more "chewy" ..which lasts longer). The ground beef jerky is just not chewy and crispy, it is more like eating soft doggy treats, is what I describe it as. The "steak" jerky is much more hard,crispy,chewy, and lasts for weeks. I finished off 4lbs of ground beef jerky in 3 days, it WAS good, but it does not have that (again I know I'm beating a dead horse) "chewy" texture. So my conclusion is this. Buy a dehydrator and make "steak" jerky,.....unless you have soft/sore/NO...teeth because you will be chewing till your jaw is sore. BUT it's worth it! Peace....afish.
 
kar crazy said:
been moving, racing ,and going KRAZY:D,i use whole muscle (roast)and slice jerky but co worker uses the caulk gun(ground meat) at :confused: well now he is on the phone . I will try and find out, in a few
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275 to 300 cook till you see the oil coming out of it, but i have not tried this myself yet
 
nnuut said:
Where's Kar Crazy when you need him?
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been moving, racing ,and going KRAZY:D,i use whole muscle (roast)and slice jerky but co worker uses the caulk gun(ground meat) at :confused: well now he is on the phone . I will try and find out, in a few
 
I'm with Alevin. We make our own jerky too. There is a problem with several types of "yummies" (:rolleyes:) that can live in ground meat. There is no set time to dry meat to jerky because different meats have different moisture contents. Dry it until it feels dry to the touch and will crack open and break apart when you bend it. Then you have to do one of two things. You either have to put it in the oven at 165-170 degrees for a half hour or you have to freeze it in your kitchen freezer overnight.

I like using thin sliced meats for jerky. If you're using ground meat, I might do both the oven and freezer things. That gets rid of any of the baddies that can still be there.

Enjoy your jerky and report back about what you think about the ground jerky, okay?

Maggie
 
Afishegg said:
Ok! I got a nesco fd-61whc food dehydrator to replace my old one, and here is the deal. I got a "jerky gun" with it. Until this point I've been making "steak" jerky using top round, fajitameat or bottom round. But now I'm trying this gun out with ground beef, (teriyaki,soy,and smoke flavor). My question is this. At 160'f how long do I cook this stuff? It's been 5 hours and it "seems" ok, but the manual says I should also bake it @ 165' f for 30 min in the oven to make sure there is no salmanella. Help.....anybody?
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I'd definitely follow the instructions for baking at higher temp for recommended time to ensure no salmonella. doesn't matter how dry it gets at lower temp. salmonella can survive if temps not hot enough long enough.
 
Afishegg

Afishegg

Member
Ok! I got a nesco fd-61whc food dehydrator to replace my old one, and here is the deal. I got a "jerky gun" with it. Until this point I've been making "steak" jerky using top round, fajitameat or bottom round. But now I'm trying this gun out with ground beef, (teriyaki,soy,and smoke flavor). My question is this. At 160'f how long do I cook this stuff? It's been 5 hours and it "seems" ok, but the manual says I should also bake it @ 165' f for 30 min in the oven to make sure there is no salmanella. Help.....anybody?
 
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