Hey, kids, it's my birthday. So of course I'm making beef jerky. Just go with it.
I have been making the beef jerky for a long time now, so I've got my technique pretty well down. For the marinade, I modified a recipe I found online some yonks back and it's pretty damn good, so I stick with it. Making jerky is pretty easy and straightforward. You just buy some raw meat (I like a thick london broil), cut it into thin strips, smoosh it, marinate it, then dry it. I have an awesome food dehydrator that I use, but you can also just use the oven on a really low setting for some hours. I don't know, google it.
So the fun thing I do for my jerky is that I use a tortilla press to smoosh it. It's maybe a little weird, but it works really well, and I cannot lie, it's rather satisfying smooshing meat under a cast iron press. I used to do this as a last step before dehydrating, but I finally realized it's a lot less messy to do it right after cutting the meat BEFORE you marinate it, because duh.
I suppose you don't have to smoosh it if you don't want to. It just makes a nicer little flat piece of jerky, more like the stuff you get in the store. I dunno, I have always just smooshed my jerky. Huh. Why do I do that? Who knows.
So anyhow, jerky. It's easy to make! Here's the awesome marinade I use:
1/8 cup soy sauce
1/4 cup worcestershire sauce
2 tbsp liquid smoke
2 tbsp brown sugar
2 tsp salt
1 tsp ground black pepper
1 tsp meat tenderizer
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Mix all that up in a little bowl and then dump it into a big ziploc bag with all the meat. Let that sit for a day or so in the fridge, then dry it for like 4 hours at around 160 or the top temp on your dehydrator. Store it in a new ziploc bag and enjoy. Also, you can jazz up your marinade with other stuff as you see fit. Add some cut up hot peppers, maybe some old bay, whatever floats it for you. Also, you don't have to wait until your birthday to make some. Just fyi.
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