I've been considering for some time now to start making my own beef/pork/turkey/duck etc...jerky. I'm looking for ideas as far as machine types used and receipt you guys/gals use.

John I make my own all of the time. I use the oven, simply because when I cook it off, I like to make a lot at one time. As far as a recipe goes, will need to look it up LOL... but it sure does taste good

MAKE MY OWN USE THE OVEN WORSH, SOY, GARLIC & ONION POWDER LOWERYS SEASON SALT BLACK PEPPER PRETTY GOOD TO ME

I make my own, and it's awesome, if I do say so myself. I use a dehydrator, and the oven. I go to Wally world and get the jerky kit they have(I forgot the brand name of it, but it comes in Hickory or Cajun flavors), and just follow the directions. I usually make alot at one time, and it goes very, very fast.

I understand it take approx. 3# of meat to render 1# of jerky. Thanks for the replies, keep them comming.

What temperature is the oven and for how long?

The lowest temperature possible (150 degrees) nothing lower. Make sure to crack the door open while drying and take it out while it's still somewhat pliable.

My gilr friends dad does his in a smkoe house, he puts some kind of chemical in the bottom and lets to smoke a while its some good stuff.

What part of the deer do you use. How do you cut it. I would also like to make my own.

When we were growing up my grandmother would make, no exaggeration, at least four or five full deer a year into jerky. Every scrap of meat on them. I never new how much work it was until I did it. I did both shoulders and I was worn out.

As my name suggests, I make jerky out of duck breasts, and many other meats (venison, elk, goose, etc).

I slice mine with a small commercial meat slicer so that everything is the same thickness. Then use a dehydrator for about 4 hours. I found that the oven can dry the meat out too much, but the dehydrator works perfect.

A little secret on slicing meat. If you'll chill the meat overnight in the fridge...it will slice much easier

Hey Brian, any particular dehydrator/Receipt? Going to buy one this weekend and try some duck jerky also going to try McCormicks southwest rub as a marinade along with salt pepper garlic. Thanks. We also need to get togather and fish sometime...take that wyliecrappieman with us.

I just have a regular 5-tray Sunbeam-brand one from Wal-Mart. I think it was about $30 a few years ago. Main thing with duck is to slice it thin, and soak it in water (changing out the water when it turns red). This will really help the taste.
I just season it with some black pepper and a little liquid smoke...but change the flavors around all the time.

Try not to use to many "salty" "granular" things directly on the meat, as it tends to not break down and you have uneven taste.

Yeah, I'm up for fishing anytime. Old Wylie-man is stuck to the office a lot nowadays

Made a bunch this weekend. I've got a dehydrator that my grandmother passed down to me. Awesome machine. Has 12 trays about 2 foot by 18". Did both hams, backstrap and part of a shoulder in one load. I love that thing. Dried banannas too. Wonderful deer blind snack.

Promised I would look up my recipe... here goes....
1 cup of soy sauce... 1/2 cup worchestershire sauce... 1/2 teaspoon of black pepper... 4 pressed garlic cloves ... 1/4 teaspoon powdered onion.... 1 teaspoon of nutmeg .... 1 teaspoon of ginger.... 1/4 cup of liquid smoke ( I like the mesquite smoke myself ) ... 2 teaspoon crushed red pepper... if you want to spice it up a bit add a bit of jalepeno juice or some cayenne pepper to it. I let the strips of meat marinate in this sauce for a minimum of 8 hours, better yet, place in zip lock bag and toss in refrierator for 24 hours.... this has been a good recipe and you folks are welcome to try it just let me know how ya like it..... good luck !

thanks bankrunner, i'll check it out.

Ditto on the Walmart dehydrator kit. Works like a charm.

Bankrunner,
How much meat will your recipe treat? Ten pounds, 15, more of sliced meat?

Inquiring minds want to know

Thanks,
Chris

Chris I am guessing the weight at 10 - 15 pounds I always mix the marinate in the amounts I posted, slice meat up until I can not get anymore in the container with the marinate. I can say it will make a LOT ! Enjoy it.... just let it cool off before eating, when warm or hot it has a real bitter taste, but disappears after it has cooled all the way down

Thanks Danny...will try it out on my next batch. Just finished making some yesterday morning and it's pretty darn good.

Yours sounds better than mine though...like it spicy!!!

One more question for you jerky guys, I have found that I like my jerky with alot of black pepper, How do you load it will black pepper and afterwards it not taste like a chunk of pepper, Does the dehydrator take some of that away?

A trick I found for the folks that like extra pepper... right after I take it out of the oven, and it is warm and the surface has just the slightest moisture from cooling, I will dust it with a bit of fresh ground black pepper or a tad bit of cayenne... I myself like the extra zip of the pepper but the wife and kids do not, this way I can doctor up some just for me and not the entire batch

Yeah the Chickens jerky is good, im sure its much better then my first batch will be.

I've made alot of jerky. The easiest thing to do is get to Bass Pro Shop and pick up their jerky kits in the camping section. They have alot to choose from and most are very good. If you need tips on the best way to dry the meat, just let me know.

Manchu