295266 Wed Dec 10 08:57:01 -0800 2003 5 27 General Chowhounding Topics 0 1622188 Anyone have a good recipe for homemade beef jerky? Also, can I mail it to someone or do you have to refridgerate it? Thanks. Wed Dec 10 08:57:01 -0800 2003 0 em 1 1622189 Don't have a recipe, my brother makes it all the time in a food dehydrator. But relatedly, what do you all like in your beef jerky? Spices, spicy, or plain? Teriyaki? I've noticed a trend for "juicier" beef jerky, and I'm always a little disappointed by it. I think chewy beef jerky is much more interesting than the wet stuff. But then, with some frequency I use jerky in cooking, and since it's always getting rehydrated, maybe that's why I like the dry stuff, more flavor per ounce. Specifically, I like it sometimes in congee, and frequently add it to pots of frijoles that are going to cook for a long time. any other uses? any favorite brands? Ben Wed Dec 10 09:04:02 -0800 2003 1622188 0 ben f 2 1622222 I really, really dislike the trend towards shiny, juicy, plastic jerky(if I want a beef stick product I'll BUY a beef stick product). Jerky's best when thoroughly dessicated so that your own saliva provides the juice(also that it rehydrates properly in a dish). Wed Dec 10 11:38:33 -0800 2003 1622189 0 malcarne 1 1622246 I think the key to jerky are the spices you use. Otherwise it is slicing the meat thin and using either an oven at its lowest setting or a dehydrater. I bought my friend a bag of jerky spices at an outdoor store (like a Gander Mountain) that he used on the rear quarter of a deer. Another friend who worked in a liquor store with a meat slicer did the slicing and then he borrowed his sister's dehydrater. It was pretty tasty considering its lowly origin (a bag at the checkout line of a sporting goods store). Wed Dec 10 12:57:19 -0800 2003 1622188 0 muD 1 1622252 I have several really good recipes (my favorite is the teriyaki and would be willing to fax them to you. Don't have time to type up! :) Wed Dec 10 13:16:00 -0800 2003 1622188 0 Izzy 1 1622834 I start by soaking the beef in lots of teriyaki for a couple of hours. Then I use a rub. 5 parts garlic powder 3 of onion powder 2 paprika 2 fine black pepper A dash of cayenne I use this rub very sparingly. Sat Dec 13 23:37:33 -0800 2003 1622188 0 The Giant Tomato