jerky
 

I would be interested if someone out there has a recipe for beef jerky with no carbs,and could they post it.Thanks

Of course, the first place I searched was our very own Recipe section under Quick Meals & Snacks and I found Homemade Beef Jerky

She gives three strengths - mild, medium & HOT. Hope this helps. Enjoy it.

:wave:

i have gone through 30 pounds of jerky in the last 5 weeks...

jerkey is my enabler...

go to the butcher and ask for a whole bottom round trimmed and cut 1/8" thick... the whole bottom round will weigh about 12 to 14 pounds... cut it into 1" strips... and let it come to room temperature...

in a blender... add the following for a 3 pound batch... its times 4 for a 12 pound batch... blend thoroughly...

2 tsp lowerys seasoned salt...
2 tsp liquid smoke...
2 tsp garlic powder...
2 tsb onion powder...
2 tsb cayenne pepper...
1 tsb black pepper...
1 tsb tenderizer salt...
1/2 cup of worcester sauce...
1/2 cup soy sauce...

this jerkey is awesome... however you can add jalepeno as desired...

i have a rectangular container that holds a whole bottom round...

i place the strips in the container... adding a little sauce as i go until all strips and all sauce is in the container...

put in the fridge for at least 12 hours... 24 hours is better...

my oven has 2 racks... i take them out and attach foil underneath each rack by wrapping it around the sides of the rack...

place strips in rack... as many as you can without stacking them on each other... i can get about 2 pounds per rack which means i need 3 cooks for a whole bottom round...

place both racks in oven at 150 degrees for 8 hours...

after 8 hours take the racks out of the oven and let them sit for 1/2 hour... then take the strips off and pit in large zip lock... leave it open on the counter... dont seal it for a day...

this jerkey will be completely dry and does not need to be refrigerated... however we put it in the fridge anyway and load smaller bags for the road...

jerkey make low carbing easy... i find myself eating between 2 to 6 strips just about every hour...

I definately recommend whirling a few jalapeno's around in the blender with the above recipe. I would say 3 or 4 whole ones for a regular batch.

Iggy makes good jerky, of course it's my mom's recipe.

jerky
 

Thanks for all the great replies on the jerky recipe.i Have a batch on the rack as i write.

Iggypucker,

Some of your ingredients are listed as tsb. Is that a typo (tsp), or does that mean tablespoon?

Regarding the other recipe, does anyone know where to purchase jerky seasoning mix, jerky salt, and jerky curing mix? Are the jerky salt and curing mix perhaps the same thing? Are these seasonings carb free?

Yep, that would be tsp, as in little t. We figured that one out the hard way :o

I made IggyPucker's jerky last night. The whole house was filled with the most incredibly delicious, savory smells this morning!

The jerky is delicious, but way too salty for my taste. I will definitely make it again, but will eliminate some of the salts and use low-sodium soy sauce.

The texture is crunchy, not chewy like the jerky you buy. Is that maybe because it was cooked too long or at too high a temp? (My oven is a little iffy.)

Tami

Tami- I think that's the difference between an oven and a dehydrator. My mom's is always more chewy than crunchy, she uses a dehydrator, and we use the oven. One of these day's I'll shell out the cash for a dehydrator.

We cut the tenderizer in half and that really lowered the saltiness, I HIGHLY reccommend putting some jalapenos in the blender with the mix, it makes it just AWESOME!!!!

Jerkey is an absolute must on this WOE!!!

Hubby will be making his soon... we have venison jerkey...

Mickster,

Actually, I have a dehydator! I bought one of those units on late night TV. Unfortunately, it won't hold the quantity that I was dehydrating that night, but I will try it the next time. I think I'll skip the tenderizer salt altogether. I WANT it to be chewy, and a challenge to eat. I used three large jalopenos, and it was a perfect level of heat for my taste.

Tami

We made the jerky (venison) over the weekend and it's gone already!

Hubby switched the liquid smoke quantity with the worcester sauce quantity cause we love the smoke flavor... It was great.

We are going to leave out the tenderiser salt next time too as we like it chewier too...

Success!
 

I made jerky again yesterday, and to me, it's absolutely perfect!

I used some of the suggestions in this thread, and here's the formula I came up with:


3 lbs. bottom round, trimmed, and cut 1/8" thick
1 tsp seasoned salt
3 T. liquid smoke
2 tsp garlic powder
2 tsp onion powder
2 tsp cayenne pepper
1 tsp black pepper
3 T. Worcester sauce
1/2 cup low-sodium soy sauce
¼ cup dry red wine
2 large jalapeños, seeds removed


Allow beef to come to room temperature.
Blend remaining ingredients.
Marinate for at 12-24 hours.
Dry in dehydrator for about 10-12 hours for chewy jerky; or in the oven for a more crunchy texture. If using oven, attach foil underneath each rack by wrapping it around the sides of the rack. Lay strips in single layer, and heat to 150 degrees for 6-8 hours.

After beef is dryed, pat excess oils before storing (I prefer to store jerky in the freezer).

sthrntami is a jerky wino...

life is good...

iggy

Ha! I guess that's better than a wino jerk! Yup, I do have the philosophy that a little wine makes anything better!

Tami