"I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do." — Doc the WV Gourmet
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beef round steak, cut into thin strips
ground black pepper
Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOOD
Tasty but not too strong. I doubled the marinade as this did not cover the meat well enough or at least compared to other recipes we made the same day. Even then it was not enough to cover 2 pounds of meat.
Very Good recipe, But Curing salt is a must to rid the meat of bacteria and helps it preserve longer. great flavor, but dyhydrators dont get hot enough to kill bacteria. The curing salt is cheap and can be found at any sporting goods store.
The jerky came out very flavorful. Although when left overnight, it was a bit too salty. I'd suggest either reducing the salt or marinating a shorter period.
this by far is the best beef jerky
also beef up the mixture a little and
it also goes good as a steak marinade
also good on deer meat
Thanks Doc! - This 5th batch will marinate til Sun. morn. (4 days in fridge) - See what difference vs. just overnight - My last 3 batches - used Ground beef - After drying - stored in glass jar in fridge Roll ground beef into (1" dia. roll) - 1/4" Slice & press to "rounds" - Load up dryer - NO CHANGE TO Doc's RECIPE (except meat) - My Ground Beef choice means "no Dental Floss Needed" if you know what I mean -
I had a beef jerky cook off in my kitchen today using this recipe and two from Recipezaar.com and quite frankly this came in last place. Maybe it was the choice of meat?? The only round I could find was quite thin and did not cut into strips well. I used flank for the other two and they were fabulous. The other two had much more flavor than this one did as well.
This was very good beef jerky had a nice flavor. I might use a little less soy sauce next time though, because a few people who tried it said there was a little too much for their taste. When I cut these into strips I cut against the grain on the meat(something my hubby suggested to make it easier to chew). My store carries 2 different types of "Liquid Smoke" I used the Natural Mesquite flavor with this recipe. Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Doc's Best Beef Jerky
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 71
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