Mike's Beef Jerky

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Mike's Beef Jerky

Postby mikeschn » Sun Jul 18, 2010 12:08 pm

2 pounds flank steak
1 1/2 T salt
8 oz apple juice
1 1/2 T Worcestershire sauce
1 t onion powder
1 t garlic powder

Slice the flank steak thin with the grain. Mix the remaining ingredients to make a marinade.

Put a layer of flank steak in the bottom of a flat bottom dish. Sprinkle with marinade. Add another layer of flank steak. Sprinkle with marinate again. Repeat until all the flank steak is in the dish. Add ALL the remaining marinade to the dish. Get into the dish with your hands and mix the flank steak and the marinade well. Cover with Saran wrap and let set in the fridge overnight.

The next morning, soak the wood of your choice, like cherry, hickory, apple etc in water. Then wrap the wood in foil and pierce the foil with a sharp knife.

Start up your smoker. Build a big enough fire in the fire pit to bring the smoker up to about 250 degrees. Add the foil wrapped wood to the fire. Lay the flank steak on the grill in the smoke chamber.

Add 5 or 6 coals to the fire pit every half hour, keeping the smoke chamber at 250 degrees. Smoke for a total of 2 to 2 1/2 hours, longer if you like it dryer.

This jerky turned out awesome. Everyone that tried it, liked it.


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Postby Laredo » Mon Jul 19, 2010 1:00 pm

looks really good. In the Southwest flank steak is sometimes pricier than bottom round (aka London Broil), which subs in quite nicely if you treat it the same way.
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Postby mikeschn » Thu May 05, 2011 7:48 pm

This is the best beef jerky recipe I've ever come up with. You guys need to give it a try...

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Postby chorizon » Thu May 05, 2011 9:00 pm

Gonna give this one a try, Mike. I've got a dehydrator just itching to try this one out! :thumbsup:
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Re: Mike's Beef Jerky

Postby fartblossom » Mon Feb 25, 2013 2:44 pm

I use a recipe almost the same, but instead of apple juice I use reduced sodium soy sauce and I leave out the salt. I like mine hot so I throw in cayenne powder and black pepper too.

Flank steak and london broil, cut with grain, is absolutely the best. After a 4 hour marinade I just throw it into a dehydrator from walmart. Makes the garage smell wonderful.

Jerky rulez. :thumbsup:
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Re: Mike's Beef Jerky

Postby S. Heisley » Mon Feb 25, 2013 5:22 pm

I'm glad that you pulled that one up to the top of the list, Steve & FB.
Mike's Beef Jerky looks like a great recipe!
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Re: Mike's Beef Jerky

Postby Shadow Catcher » Mon Mar 11, 2013 6:24 am

1/4 C brown sugar (I now use the half brown sugar half splenda),
1 1/2 Tbs garlic powder
1Tsp fresh black pepper (I am generous with the tsp)
1/4C low salt soy sauce
1/2C Worcester
1/4C ketchup
1/4C ? I may use some liquid smoke and Kikkoman Teriyaki sauce
I made 6 lbs (double the recipe) for our trip and since the meat had too much fat I kept it in the refrigerator to be safe. I also had in mechanically sliced cross grain to cut down on toughness. I am for the second time in my life having braces (retainers need to be a life time) and it is a great deal more painful than I remember the first time 50 years ago.
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Re: Mike's Beef Jerky

Postby Blue_Villain » Tue May 14, 2013 8:41 pm

Just thought you guys would appreciate this:
Part 1: http://www.youtube.com/watch?v=rIK4DVLHf7Y
Part 2: http://www.youtube.com/watch?v=dfI0NKl-Kq0

Even if you don't use the same recipe you should take a look at the custom dehydrator and the DIY liquid smoke. Both of which I'm sure fit here nicely.
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Re: Mike's Beef Jerky

Postby ddrabant » Sat Dec 07, 2013 8:28 pm

Mike I don't post often although I have been following this web site for a few years now.. over the past year I built a teardrop and took a few picts but never posted them , what can i say its a work in progress...
anyhow I wanted to post my jerkey recipy '
beef or preferably venison...
5lbs lean no fat.. burger or strips.. either works fine
2 tlb sp seasoning or kosher salt
1 tlbsp garlic ppwder
1 tlbsp onion powder
1/4 cup teriyaki sauce
1/4 cup soy sauce
2 tsb ground caynne pepper
couple shakes black pepper
tsb or to taste smoke seasoning
1tsp cummin
use smoker with apple or cherry or oven at 140 to 150 degrees till adequately dried .. 4 to 10 hoursdepending on the thickness of the meat
this came to me from myfather several years ago with minor changes and has worked well for me over the years...
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Re: Mike's Beef Jerky

Postby grantstew8 » Sun Dec 08, 2013 6:18 pm

In South Africa the make biltong much like jerky but not smoked the recipes are like family secrets but the basics are
Coriander seed

Slice and sprinkle the dried ingredients on each layer and then sprinkle a little vinegar

Once dried the meat with predominant taste is coriander and a little vinegar. It's not as sweet as jerky can be. Salty and Great with beer!

Google the recipes. It's worth a shot if you like jerky.
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