Does anyone have a beef jerky recipe that is similar in taste to wild bill’s original?
By Bethany. Filed in Cooking & Recipes |
bparksunc23 asked:
I use a dehydrator and would like to make jerky that tastes similar to wild bill’s original recipe. I don;t want hot or sweet, just an original beef flavored. Also, what cuts of meat, etc…
I use a dehydrator and would like to make jerky that tastes similar to wild bill’s original recipe. I don;t want hot or sweet, just an original beef flavored. Also, what cuts of meat, etc…
Thanks.
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Tags: Beef Recipe, Wild Bill
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I’ve never made jerky, but this guy raved about Wild Bills being the next best thing to his…
Ingredients:
5 Lbs. Minimum (One large piece preferred) Fresh Brisket (Lean) – Any brand
*You may substitute the beef brisket with your choice of meat just remember to keep it lean so your jerky does not get oily*
15 – 20 oz. Soy Sauce –
15 oz. Worcestershire Sauce –
15 – 20 oz. Teriyaki sauce –
2 – 4 tablespoons Dark Brown Sugar –
2 – 4 tablespoons Garlic Powder –
2 – 4 tablespoons Onion Powder –
2 – 4 teaspoons Cayenne Pepper –
5 oz. bottle Liquid Smoke –
2 – 4 oz. Dark Corn Syrup or Molasses for even more flavor –
1 – Very Sharp Knife
Add all liquid ingredients into container Now add all other ingredients into the container, stir frequently. Trim as much fat as possible off the brisket . It is the fat on the meat that will go bad not the meat. Slice the meat with the grain as thin as possible (approx. 3/16″). Place the meat in the freezer for about 30 minutes first to make slicing thin easier. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,
occasionally shaking or stirring the meat at least 2 more times.
Place aluminum foil on bottom of oven and cover bottom entirely. Place the meat across the racks filling the top rack first and then the second rack. Set temperature to at least 160 degrees (160 – 180 degrees). When visible dripping has stopped, all meat has to be turned over because the top of the meat will be more moist than the bottom. Also the top rack will drip onto the bottom rack and the bottom meat will be more moist than the top. The meat
should be checked for consistency in drying and should be move around accordingly (from
bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it.
It should take approximately 4&1/2 to 6 hours more or less depending how many & how thin the meat
was sliced and the set temperature. Approximately the last hour or so, the oven door should be
propped open, to avoid cooking it is a good idea to leave the oven door propped open any time during the drying to keep a good flow of heat & air. You can tell the meat is done when it no longer bends and you could break off a piece
with ease.Let meat cool before storing. This is now ready to eat, you can allow this to air dry an additional day or so in an open container. This will now keep in a sealed container (zip lock bags are great) for months
refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat
will continue to dry unless placed in a sealed container once totally dried. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the best jerky in town and you made it with your own jerky recipe. Try it you’ll love it, and you didn’t spend $30.00 a lb or more for commercial chemically processed so called meat.