ChronicPickles - Posted - 04/03/2011:  14:03:01

Hey so im making my own jerky in the oven and i had a few questions.
I was wondering if i used the roast rump cut it would taste different from a normal steak cut after smoked and such?

gshall - Posted - 04/03/2011:  14:48:32

Roast tends to have a lot of gristle. I use the round roast and trim it so it's fat and gristle free before jerking it. I suppose if you get one that has obvious gristle that can be trimmed out it would be okay. Typically, with the brown sugar, soy sauce, Worcestershire sauce, liquid smoke, whatever you use to flavor it to your specifications will probably overwhelm the taste unique to the cut of meat.

Please ignore this if you have a recipe, but the tenor of your post makes me think you might be experimenting. I've also had some pretty good jerky using Dale's steak seasoning and nothing else.

½ cup Liquid Smoke
1 cup Kikkoman soy sauce
½ lb. brown sugar
#8531; cup Worcestershire Sauce
salt, several good shakes
coarse ground black pepper, several good shakes

2# uncooked beef London broil or eye of round, trimmed of fat and gristle

Mix together until sugar is dissolved. Slice meat about 1/8 inch thick. Dip pieces of meat in the sauce a few at a time and place in a soaking dish; keep sugar stirred up. Soak meat in sauce at least 2 days. If you don’t have a dehydrator, spread meat one layer deep on cookie sheet; bake at 170 degrees about 4 hours, turn meat over and bake another 4 hours (or until dry). If you have a dehydrator, rotate the bottom tray to the top every hour and a half until it is done (sometime between 4½ and 6 hours.

gshall - Posted - 04/03/2011:  18:20:55

That "#8531" is supposed to be one third.

Brian T - Posted - 04/03/2011:  18:32:40

The furniture builder down the street uses a food dehydrator and buys supplies from Cabela's.
Makes his jerky with moose/venison burger & seasonings that he buys, squirts it out like toothpaste
in a flat strip.
I have had all kinds of jerky in the past 40-50 years, some made by real jerks.
Al's concoction is the best I have ever put teeth into.

steve j. - Posted - 04/04/2011:  06:16:35

I have used stove method & dehydrator, in my opinion , stove is much better.
Get you some round steak, about 3/8 thick, cut all fat away, soak overnight in liquid smoke ,,, and texjoy special bbq seasoning, the salt in it will be most all youll need for salt content, you have to have salt to preserve it.
Hang your meat in toothpicks, on the oven racks,,,, after you line the bottom of oven w/ foil. turn to 200 degrees ,,, put a wood spoon in the door , to keep oven open a bit, wait 5-6 hrs ,,, and when should be done,,,
try it youll like it
Steve

Edited by - steve j. on 04/04/2011 06:17:15

dat - Posted - 04/04/2011:  06:55:08

quote:

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Originally posted by steve j.

,,, put a wood spoon in the door , to keep oven open a bit,

Steve

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steve j. - Posted - 04/04/2011:  07:36:18

It lets moisture out

gshall - Posted - 04/04/2011:  11:52:30

I've tasted mine until it was all gone, so I've never quite had a completed batch. I'm going to try my next batch with the wooden spoon trick. You guys are making me hungry.

ChronicPickles - Posted - 04/06/2011:  11:50:02

Cool thanks for the advice I'm making mine today so ill let you know how it goes

dat - Posted - 04/06/2011:  12:02:47

e mail us some so we can taste it

bubbalouie - Posted - 04/06/2011:  19:17:39

I use very lean  flank steak and cut it in strips with my Normark fillet knife.

I dampen the strips with Bragg (a lower salt soya sauce) and spread them out flat and grind a mix of three peppercorn pepper on both sides.

I've tried useing hot pepper sauces & fresh peppers & brown sugar & all that jazz but simple sometimes just tastes better.

Edited by - bubbalouie on 04/06/2011 19:18:52

bilge rat - Posted - 04/07/2011:  09:55:32

I use a dehydrator and use a pre-made mix from babe winkleman.  Hickory, pepper and chiplotle wildberry are excellent.

For the  beef, I use london broil or eye round roasts.

Everybody loves the jerky!

ron

gshall - Posted - 04/07/2011:  18:11:45

So???  How did you make it and how did it turn out?