The $10 Jerky Maker

[melbo]

This is a fun and easy project that you can do with the kids. I tried his recipe for the marinade but came up with my own after the first batch as Lex' recipe was a little on the bland side for me.

http://www.traditionaltx.us/

This project came about from my desire to turn back the clock and create the jerky that I grew up loving. No soy sauce, no sugar, no genuine artificial Smoke Flavoring, and no preservatives other than a bit of salt. I wanted to dry the meat at a low temperature (under 120 F.) like we did when I was a kid, but we are not allowed to have a clothes line where I live lest the neighbors complain.

I looked at all the commercial food dehydrators and they seemed to be rather limited – toys really. They used little trays that would hold 5 or 6 strips of meat, they were noisy little affairs with their fans and fancy thermostats, and boy were they expensive. I wanted something quiet, efficient, and inexpensive – no I wanted it CHEAP. I wanted to make enough jerky at one time to last a couple of weeks. Nothing I found even came close to what I wanted, so I set to work to build my own.

Melbo’s Jerky Marinade

Per 2 pounds Eye of Round.
I have the butcher slice a couple of Eye of Rounds in 1/4 “ slices after trimming ALL the fat off. Fat will go rancid, dried muscle will not. This recipe is for 2 LB. and I usually do 8 LB so multiply this x 4 and split the marinade into 2 large Ziplocs.

½ cup Teriyaki sauce
¼ cup Soy Sauce
2 T Worcestershire sauce
1 T Liquid Smoke
1 tsp. Tabasco
3 Minced or crushed cloves of Garlic
2 ½ tsp. onion powder
2 tsp. hot chili powder
2 T Garlic powder
2 tsp. ground ginger
1 tsp. cayenne
2 T Crushed red pepper
1 tsp. each salt & black pepper

Mix all ingredients in bowl.
Place strips of beef in large Ziploc bag and pour marinade into bag. Close and massage to make sure everything is coated and place in refrigerator overnight.

Dry beef using your preferred method and enjoy.


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[kckndrgn]

COOL, thanks.

I saw the picture of the dryer in the "what did you put away" thread and I was going to ask about it.

I've saved the PDF for later viewing.

[ghrit]

Originally Posted by kckndrgn

COOL, thanks.

I saw the picture of the dryer in the "what did you put away" thread and I was going to ask about it.

I've saved the PDF for later viewing.

What he said. My only concern is dripping on the bulb. Let us know how your first batch comes out. It looks like something I might try, and adventurous I'm not. Usually.

[melbo]

There was some bulb drippage but I think that the lack of high temps kept the dripping to a minimum. No smoke either.

I've made 3 batches (32 lbs raw) through this setup and it turns out great especially the second 2 batches with my marinade.

[ghrit]

Originally Posted by melbo

There was some bulb drippage but I think that the lack of high temps kept the dripping to a minimum. No smoke either.

I've made 3 batches (32 lbs raw) through this setup and it turns out great especially the second 2 batches with my marinade.

The bulb concern was more in the nature of breakage if a cold one hits the glass. (Don't ask, but it has something to do with being under a car meddling with a radiator drain --)

[Brokor]

I am going to make one, except I am going to glue aluminum foil to the inside and wire up a 120v-12v converter and install a small PC fan motor.

Knowing my luck, I will be electrocuted, but I shall have tasty jerky whilst I lay in bed twitching!

[tacmotusn]

you can make a drip shield easily using a 46 oz juice can. Cut the end off where you punctured the can to pour out of it. Now use tin snips to cut away half of the verticle sides of the can down the sides from the open end to the intact base. When you are done you will have an intact base and a half moon drip shield that can be bolted under the pancake electrical box and the angle support. I would love to include some sort of picture or drawing, but lack that capability. PM me if you are to confused by my ramblings and we can work out some other more direct means of discourse to talk you through it.

[kckndrgn]

The wife just asked, what about making a homemade smoker box? Anybody got any plans they've tried?

[Brokor]

Alright. I finally got her done and tested. Thanks again, Melbo.

Pics of the jerky maker below. I managed to locate all of the parts in the list except an exact "L" bracket, so I used what I could find. I attached the fixture to the lower side with the bolts added cardboard supports and taped reinforcement. The aluminum foil interior (also the interior roof of the box) is mostly a precaution of mine; it also serves to radiate the heat more evenly. I attached the foil with clear tape. I added an aluminum drip pan (2 spliced together to fit) to the bottom to catch the marinade. I also taped the plug wire to the outside of the box with added cardboard support so I do not yank directly on the light fixture. Another precaution.

[dragonfly]

1-20 gallon trash can, 1- 110v hot plate, and a can of water with your favorite smoking "chips".
Cut a small hole in the side near the bottom of the can, insert the hot plate, put the can of water/wood flavoring chips on the hot plate....
Using stainless steel racks suspended on the inside, or by using hooks or straight wires from side to side, hang or lay the meat to be smoked in side, Put the cover on, plug in the hot plate.
It's best to have a thermometer (oven or meat type),going thru the can to monitor the heat levels, so they can be adjusted as needed.
Use a new can!
Or, you can also use a 30 gallon steel drum, or 55 gallon drum, and do the same thing, or build a small firedoor in the bottom, with a firegrate, and use wood or charcoal to do the above. You can "hot" smoke, or "cold" smoke whichever you prefer, by adjusting the heat level inside the cans!

[melbo]

Nice setup Brokor!

Just had some PM with a Mountainman regarding jerky and thought I'd post it here (with permission) for further info:

Originally Posted by Mountainman

Hey Melbo,

I am in process of making your 1/4" jerky with the marinade you posted and was wondering if you had any suggestions on telling when it is done. I have not made it for a while and when I did it was 1/8". I'd hate to under dry it and have it go bad or over do it and have shoe leather.

I am doing 4 pounds in a Excalibur food dehydrator that is set at 145 degrees and it has been going for almost 5 hours. I don't know if that helps you at all, but any suggestions in bending or cutting to look at the inside is appreciated, so I know when it is done.

Thank you,

Originally Posted by melbo

I actually got an Excalibur for Christmas and haven't fired it up yet. The guide I used suggested drying it until it broke or cracked when bent. I thought that was a little too dry for eat-ability so I cut down the time on my next batch.

I'd suggest pulling a piece out and trying it.

Most of mine never lasts for more than a few days anyway so I'm not sure how long it's actually good for. I did just inspect a few vac-packed bags of the super-dry batch that I had out in my storage area and saw no mold or other signs of going bad.

I think I'll dry to crisp if I'm going to store for longer than 30 days and keep a little more moist if consuming within 2-3 weeks. One thing to keep in mind, just like dehydrated foods, you could take the super dry stuff and soak it in water to rehydrate. I bet you could also take some and put it in a paper bag along with a moist paper towel and get it to plump bag up a little bit or at least not break your teeth.

Good luck!!

Originally Posted by Mountainman

Thank you for the advice Melbo. I pulled the .25" x 1" pieces after 5 hours and the ones that were a little wider 30 minutes later. It tastes great and is not overdone. Your right, it will not last a week so it's OK if underdone. I think next time I'll cut 30 minutes off the time. For storing I would dry it until it broke. Better to have it edible and tough than nothing at all.

Take care,

Originally Posted by melbo

Your welcome. I may post some of this in that thread.

Originally Posted by Mountainman

Sounds good. You may want to mention that drying times vary depending on where you live, just in case someone over/under does it.

[magnus392]

I have one and have done a couple of batches...werks great. I used Alton Brown's Jerky marinade as a base starting point

[KHAN]

Made this and marinated my beef in Yoshida Sauce and then sprinkled with Montreal Steak Seasoning...was skeptical but it turned out delicious!!!!

[Brokor]

Originally Posted by KHAN

Made this and marinated my beef in Yoshida Sauce and then sprinkled with Montreal Steak Seasoning...was skeptical but it turned out delicious!!!!

Monty Steak Seasoning is amazing stuff

[jstalljon]

Loved this thread...I made one a few years ago for large batches of venison jerky...it was a little more then $10, but still not the $200-300 for the big commercial ones that the chain stores charge.

I work in an RV plant so much of this material is scrap that is thrown away. Plywood construction with aluminum lined walls. Heat source is two small electric burners and a tanning bed fan circulates the air. I can dehydrate up to 10lbs of venison at once with this set up.




Here you can see the heating elements and the fluorescent light grids as I use as drying racks...you can also see they were a tad too long on my trial run as they melted just a bit!



Everything loaded and ready to go.



Running about 166 here. Typically ran between this and 175. Rotated the racks after every hour and turned the meat over 1/2 way through. Ran this amount for about 5 1/2 hours total.



End product, ready to be trimmed and vacuum sealed.







Two hot plates combined $30
Drying racks $15
Tanning bed fan $10
Misc (ext. cord, plug, wire, handles, wthr strip, etc) $5

Total $60.