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Do you have a tried and true recipe for beef or other jerky?

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Would like to make a gift of homemade jerky for a low carbing non cooking friend, see many recipes online none stand out.
Do you make this? What cut of beef do you use? Which recipe.

I am eager to learn about this for myself too; it is hard to find jerky to buy with no sugar, which is what I seek.

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  1. We make jerky during the winter and have always used HI Mountain jerky cures out of Wyoming. I'm not sure about the sugar content but you could check the website. We use top round beef trimmed of fat and sliced to a thickness of about 1/4". It is then mixed with the cure and left to sit in the fridge for 24 hours. We then lay it out on dehydrator trays and "cook" it for about 10 hours or so at about 155 to 160 degrees. It should be pliable without cracking.

    1 Reply
    1. re: Cittafarina

      Thanks. They don't list ingredients, so I am suspicious.
      At any rate, I am looking for a homemade seasoning.