Beef Jerky Recipes

Does any one have any Home made Beef Jerky Recipes?

beef jerky recipes is very yummy!!! there is a recipe in the bellow which is in Chinese style Ingredients: Marinade: 1/2 cup light soy sauce 4 Tablespoons honey 4 Tablespoons sweet red wine 6 large garlic cloves, minced 1-1/2 Tablespoons fresh minced ginger 1-1/2 Tablespoons crushed dried red pepper 1-1/2 Tablespoons sesame oil 1/8 teaspoon white pepper . 3 pounds flank steak or London broil Preparation: Whisk together soy sauce, honey, wine, garlic, ginger, red pepper, sesame oil, and white pepper. Pour into a heavy freezer ziptop bag. Semi-freeze flank steak or London broil flat for 30 minutes. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1-1/2 to 2 inches wide. Add meat to the marinade, seal, and massage marinade into meat. Arrange meat on racks in foil-lined shallow baking sheets, pieces not touching. Let dry overnight on the countertop in a cool room. (Do not refrigerate.) Preheat oven to 250 F. Remove and replace foil lining under racks. Bake jerky for 30 minutes. Reduce heat to 175 F. Bake and additional 40 minutes until lightly browned but not burnt. Let jerky continue to dry on the counter overnight in a cool room. Pack into airtight bags or jars for storage.

Not mine but was a fan of tv show good eats. Interesting method, I have used it and it worked well. http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html

I don't have a specific recipe written down. I do it the way grandpa would have done it - I eyeball the ingredient amounts. This is for strips of lean meat, not ground and extruded jerky. I use three base ingredients. I sometimes add other stuff like garlic, ginger, cayenne pepper and worchester sauce but it turns out just fine with the base ingredients alone. They are soy sauce, brown sugar and fresh-ground black pepper. I start by placing the meat strips in a large ziploc bag and covering them with soy sauce. I don't use the low-sodium as I'm trying to lightly cure the meat with the salt in the sauce. Add brown sugar by the tablespoon until you reach the desired sweetness. I then add a bunch of black pepper and I mean a bunch. You can do it to your liking but you'd be surprised how much you need to add to get a good black pepper flavor and a little bite. I brine around 24 hours and turn/mix the meat and brine a few times to make sure the ingredients are distributed evenly. I then either use a dehydrator or my electric smoker to dry the meat. An oven set to around 160 degrees works as well. You get a rich, sweet jerky with a little pepper bite. For ground/extruded jerky, I just use a commercial cure and flavor blend. There are a lot of good ones out there.