Making Beef Jerky

Homemade Beef Jerky

Making your own homemade beef jerky is a quick, fun,

Dehydrator Beef Jerky

Tasty Homemade Beef Jerky

affordable, and tasty project well worth trying.

Once you’ve tasted your first batch you’ll never look at commercially made beef jerky the same.

We have tried several different jerky blends but like the Nesco/American Harvest Jerky “Original” flavor the best.

Here’s the process we use for making ours… (check out the video, and/or read below)…

Here’s the process we use for making ours…

Ingredients

  • Lean cut of beef (we usually use Bottom Round), cut 1/8 to 1/4 inch thick.- 2.25-2.5lbs (should net approx 2lbs when trimmed down)
  • – Nesco/American Harvest Marinade Packets- 2-Seasoning Packets, 2-Jerky Packets (one-each per pound of beef)
  •  Warm Water- ½ cup (1/4 cup per set of packet)

Preparation

  • Trim any excess fat from the beef
  • Cut beef into 1-1/2 inch strips, across the grain
  • Place beef into large zipper top bag
  • Combine marinade packets and water in a bowl (mix well)
  • Add marinade to and seal the bag
  • Shake beef and marinade in the bag very well to ensure even coverage
  • Refrigerate in bag for 2-8 hours

Dehydrating

  • Load dehydrator trays- laying beef in a single layer
  •  Dehydrate at 155degrees F, or highest temperature
  • Every couple of hours, dab off any liquid that forms on the top of the jerky and turn the jerky, and/or rotate the trays to help ensure even drying
  • Continue drying until leathery and dry throughout (but avoid overdrying)

Drying can take from 2-15+ hours, depending on your dehydrator and how heavily it’s loaded, the thickness of the meat, and the humidity.

Storing your homemade jerky

Jerky should be stored in a cool, dry place, preferably in a refrigerator or freezer.  We usually vacuum seal and freeze half (to prevent it from getting gobbled up so quickly) and store the remainder in the refrigerator in a clean zipper top bag.

Enjoy!

Zesty Crab and Shrimp Spread

Looking for a new recipe to spice up your holiday party or carry-in?  Well, here’s a crab dip recipe that is sure to please!

This recipe is very quick to make but does require some time in the fridge to get the dip cold and to get the flavors to fully meld.  Be sure to leave yourself ample time.

This recipe yields two cups and can easily be doubled.

Enough said, onto the recipe….

Ingredient List

Seasoning

  • Paprika- 1 teaspoon
  • Cayenne Pepper- 1/2 teaspoon
  • Ground Cumin- 1/2 teaspoon
  • Dried Thyme- 1/4 teaspoon
  • Onion Powder- 1/4 teaspoon
  • Crushed Black Pepper- 1/4 teaspoon
  • Sea Salt- 1/4 teaspoon

Core Ingredients

  • Cream Cheese- 4-oz (i.e.- 1/2 package)
  • Mayonnaise- 1/2-cup
  • Real Crab Meat- 6-oz can (or imitation crab, minced- if you prefer)
  • Mini shrimp- 6-oz can (optional, but a nice touch)
  • Celery- chopped, 1/4 cup
  • Sweet Pepper (yellow, red, or orange)- 1/4 cup chopped
  • Garlic- 1 clove, pressed
  • Crackers (your choice)

Putting It All Together

  • Combine seasoning, mix well
  • In a glass bowl microwave cream cheese for 30 seconds, to soften
  • Add mayonnaise and whisk until smooth and lump free
  • Mix in seasoning, celery, peppers, and garlic
  • Drain and mix in crab meat and shrimp
  • Cover and refrigerate for 2-3 hours
  • Serve with crackers of your choice
  • Enjoy!

 

Once you’ve tasted homemade soft pretzels, fresh from the oven, you will never look at event or store bought pretzels the same way.

Watch my video to see how quick and easy it really is to make your own soft pretzels.  They also make delicious bread sticks that can be dipped in pasta sauce, cheese sauces, or garlic butter.

Truly simple ingredients produce a wonderfully complex taste!
(printable instructions below the video)

Ingredients-

  • HOT water- 1/8th cup
  • Dry yeast- 1 pkg
  • Warm water- 1-1/3rd cup
  • Brown Sugar- 1/3rd cup
  • Flour (your choice*)- 4-1/2 to 5 cups
  • Baking Soda- 8 Tablespoons (approx)
  • Salt- Margaretta (my preference) or Course Kosher

Directions-

Heat oven to 475 degrees.

Mix yeast into hot water.  Stir in warm water and brown sugar.  Mix in 4 cups of flour.   Knead in enough of  the extra four until dough is smooth.

Cut dough into golf ball sized pieces.  Roll into a rope about a foot long.  Bring the ends together so they cross about 2-inches from the ends.  Cross again and press the ends to the far side of the circles to make the pretzel shape.

Bring one gallon of water to a boil.  Add 8 tablespoons of baking soda (one tablespoon for each cup of water).

Process pretzels in boiling water for 30 seconds.  Remove, drain, and place on a well greased cookie sheet.  Sprinkle with salt and bake for 8-12 minutes, until golden brown.

Let cool a little (or eat immediately:)  and dip in your favorite condiment.

Makes approximately 12-15 pretzels.

What’s your favorite dipping sauce? Please let us know by leaving a comment below…

Enjoy,

Steve.