*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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 is a fantastic recipe. I have had great success following it exactly and by making slight alterations.
The recipe doesn't specify type of salt so I use pickling salt (dissolves in cold water easier, curing salt adds nitrites which are unnecessary if your dehydrator goes above 160 or if oven is used)
I have found that omitting the Liquid Smoke and adding 1tsp cayenne pepper and 1tsp curry is wonderful.
We also make a "hot" version where we sub hot paprika, add 2tsp cayenne, 1tsp crushed reds and 1tsp curry
Should also note I am non-classically trained professional chef and butcher
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!
Incredible Jerky Recipe! It has turned me into a Jerky addict! I have tried many other recipes but keep coming back to this one (with slight variations). Cook in the oven at about 180 for several hours...I leave the oven door slightly ajar while drying/cooking. You will not be disappointed.
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