Have you ever wanted to make your own beef jerky? Here is a great method and recipe to help you realize your goal. I own a company that sells beef jerky, but sometimes I enjoy making my own maybe you will too.

Meat Selection

Of course the most important part of the equation is the selection of meat. Not all cuts of meat are the same and some are downright unsuitable for beef jerky. First, the cut of meat needs to be almost fat free. Fat is wonderful for adding flavor to a roast or vegetables, but it is pretty unpleasant where jerky is concerned. Second, there is a lot of connective tissue in many cuts of meats, this is another unwelcome guest to our jerky party. We are looking for a nice cut of meat almost fat and connective tissue free. I like using a bottom round roast, they are easy to find and the butcher at your local grocery store can cut you one easily if there is not one available. Please do not skimp on this part, the meat is the most important part of the dish.

Meat Preparation

Jerky by nature is pretty tough to chew so be sure you cut the meat well for the best result. First freeze the roast to about two/thirds frozen. We are not looking for the roast to be hard as a bullet just very firm so that it can be sliced. Take a sharp knife and cut across the grain of the muscle as thin as possible. This is the slowest part of the process take your time. The thinner the slice the better the flavor will penetrate the meat and the tenderer the jerky when you eat it. If the meat starts to thaw and become hard to slice just put it back in the freezer until it reaches the consistency you desire.

Marinade Preparation

This if where you can freelance all you want. There are a million different flavor combinations possible. I am going to give you a good basic marinade that will stand alone or you can spice up to change the flavor of your jerky.

4oz soy sauce
1 oz liquid smoke
1 oz Worcestershire sauce
1/4 T black pepper
1 oz hot sauce

Feel free to add other flavors to your liking. You can add coke or Dr. Pepper for a little sweetness. You can add orange or apple juice for some fruity taste. You can also add hot pepper flakes and some cayenne pepper because some like it HOT. Mix in a non-corrosive bowl (plastic or glass does very well). Place the meat in the marinade and let sit overnight.

Meat Drying

There are several different ways to dry your meat into beef jerky. You can use the sun, open fire, a smoker, your oven, or a food dehydrator. I prefer the food dehydrator; it uses small amounts of energy and makes the whole house smell like jerky as it dries the meat. Spray your trays with a non-stick spray, because it will make the cleanup much easier. Place the meat on the trays loading the top trays first and work your way down. Leave space between each piece to facilitate fastest drying time. Beef jerky can dry at a fast rate when the sun is out, but it can also go much slower if it is raining. It could take anywhere from 6 to 12 hours. Just use your judgment. If you use the stove, turn oven to about 150 degrees and leave the door slightly ajar. You want to dry the meat not cook the meat. When dry store in a plastic bag. I never have to worry about mine going bad. I usually eat it in about 3 days with the help of my family.

Conclusion

It will take some time to find and prepare your own beef jerky. You might also find that the time invested is well worth the effort. I hope you enjoy, let me know how it turns out.

Use your own homemade bread dough recipe, store-bought bread dough, or puff pastry.
Cabbage Bread

1 small green cabbage, shredded
2 tablespoons butter
1 1/4 pounds ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
1 1/2 – 2 teaspoons black pepper
Yeast bread dough
# In a large pot, melt the butter and add the shredded cabbage. Stir to coat well. Cover and steam over medium heat for about 5 minutes, stirring occasionally.
# In the meantime, brown the ground beef and onion in a skillet. Add the salt and pepper and continue cooking for 1-2 minutes.
# Add the ground beef mixture to the cabbage pot. Mix. Transfer the mixture to a colander and let it drain and cool completely, 1-2 hours.
# Roll out your bread dough very thin. Cut in rectangles about 5″ X 8″. Place a large spoonful of the cabbage mixture in the center of each rectangle. Draw up the edges and seal.
# Place the sealed side down on a greased cookie sheet. Let rise 10-15 minutes (if you’re using a yeast dough.) Bake at 425° until golden brown, about 15 minutes. Serve warm or cold, plain or with deli mustard, if desired.

Option:
Substitute rolled out puff pastry sheets for the bread dough. Bake just until golden brown.

Source: http://www.greatpartyrecipes.com/stuffed-bread-recipe.html