Rss Feed Tweeter button Facebook button Flickr button

May 30 2010

Foodbuzz 24×24: Homemade Beef Jerky

Published by at 10:33 pm under Cooking at Home

What exactly is it about Beef Jerky that is so addicting and tasty? And why in the world is it so ridiculously expensive? On average, a 3 oz. bag can run you at least $4.00 and lasts what, 2 minutes? This is the reason why we have made the executive decision to make our own beef jerky at home with our own ingredients! And lo and behold, our proposal won the hearts of the people at Foodbuzz, as we are one of the 24 bloggers chosen to be a part of Foodbuzz 24×24 this month. We are here to make a public service to all of you by sharing the simple steps to create your own jerky at home without investing in an expensive dehydrator. Instead, you will be using what you already have at home – an oven! *gasp* Once you get the hang of it, you will never buy overpriced beef jerky ever again!

There are essentially 5 easy steps to making your own beef jerky: 1) Pick your cut of meat. 2) Slice your meat. 3) Marinate with desired flavors. 4) Dehydrate in the oven. 5) Enjoy the homemade beef jerky. Okay, maybe it’s only 4 steps, but I wanted to make sure it’s eaten, too! For this post, we used 3 different cuts of beef (sirloin, top round, and flank), 6 different marinades (cayenne habanero, hamburger, honey bbq, spicy beer, hawaiian, and lemongrass & chili), 2 different methods of dehydrating (oven and smoker), and finally, for 1 special reason…

That special reason is that we wanted to commemorate Memorial Day and honor all of the lost soldiers that have fought for our country. We thought it would be nice to package some of our Homemade Beef Jerky and send it to our troops to say ‘Thanks’ for all their dedication and sacrifice.  We are all too lucky to be where we are right now and may take the simple joys for granted. Let’s bring some smiles to our troops, shall we?

This is the top round meat that we used. The slices can be anywhere from 1/4 inch to 1/8 inch, depending on preference.

This is the top round meat that we used. The slices can be anywhere from 1/4 inch to 1/8 inch, depending on preference.

This is the flank steak, which in our opinion, created the best tasting jerky we've had! It is a fattier meat so it's much more moist. Keep in mind that fatty meats do not last as long, so you have to eat the jerky within 2 weeks or it will spoil. So typically it's best to use lean cuts of meat because it preserves longer. You can also trim off excess fat.

This is the flank steak, which in our opinion, created the best tasting jerky we've had! It is a fattier meat so it's much more moist. Keep in mind that fatty meats do not last as long, so you have to eat the jerky within 2 weeks or it will spoil. So typically it's best to use lean cuts of meat because it preserves longer. You can also trim off excess fat.

When we finally finished slicing all the meat, we yielded about 3.5 lbs. of top round, 3 lbs. of sirloin, and 1.5 lbs. of flank.

When we finally finished slicing all the meat, we yielded about 3.5 lbs. of top round, 3 lbs. of sirloin, and 1.5 lbs. of flank.

We flooded our kitchen island with ingredients to prep the 6 different marinades - everything from honey to Corona Beer!

And even fresh lemon grass from our garden!

And even fresh lemon grass from our garden!

We added an assortment of meat into each bag of marinade. This one here is the Cayenne Habanero flavor. Ingredients include: 1 cup All-Spice Cayenne Habanero Sauce, 1 bottle of Alaskan Amber Ale Beer, 1 tsp Worcestershire sauce, and 1/4 cup ketchup. Results? You get a buffalo-style flavor from this marinade, which has a subtle vinegar taste.

We added an assortment of meat into each bag of marinade. This one here is the Cayenne Habanero flavor. Ingredients include: 1 cup All-Spice Cayenne Habanero Sauce, 1 bottle of Alaskan Amber Ale Beer, 1 tsp Worcestershire sauce, and 1/4 cup ketchup. Results? You get a buffalo-style flavor from this marinade, which has a subtle vinegar taste.

This flavor is inspired by the ingredients we use when we make hamburgers! Ingredients are: 1 oz. package of Onion Soup mix, 1 cup water, 1 tsp garlic powder, 1 tbsp crushed red chili flakes, 1 tbsp Worcestershire sauce, and 1/2 tsp anchovy paste. Results? Definitely can taste the onion flavor on the beef jerky, so it was interesting and tasty!

This flavor is inspired by the ingredients we use when we make hamburgers! Ingredients are: 1 oz. package of Onion Soup mix, 1 cup water, 1 tsp garlic powder, 1 tbsp crushed red chili flakes, 1 tbsp Worcestershire sauce, and 1/2 tsp anchovy paste. Results? Definitely can taste the onion flavor on the beef jerky, so it was interesting and tasty!

This is the Honey BBQ flavor, which is my FAVORITE! We combined 1/3 cup honey, 1/2 cup ketchup, 1/4 cup butter, 1 tbsp apple cider vinegar, 2 tsp Dijon mustard, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 mashed garlic clove, and 1 tsp chili powder. This marinade actually has to simmer on the stove for about 5 minutes to let the butter melt and flavors incorporate. Then you can add 1 lb or 1.5 lb of meat to this mixture. It's my favorite flavor because it's sweet and has a nice BBQ taste.

This is the Honey BBQ flavor, which is my FAVORITE! We combined 1/3 cup honey, 1/2 cup ketchup, 1/4 cup butter, 1 tbsp apple cider vinegar, 2 tsp Dijon mustard, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 mashed garlic clove, and 1 tsp chili powder. This marinade actually has to simmer on the stove for about 5 minutes to let the butter melt and flavors incorporate. Then you can add 1 lb or 1.5 lb of meat to this mixture. It's my favorite flavor because it's sweet and has a nice BBQ taste.

This one is kind of similar to the Cayenne Habanero, but I think it tastes better. This recipe calls for 1 bottle of Corona beer, 3 Serrano peppers thinly sliced, 1 cup lemon juice, 1/2 cup light soy sauce, and 1 tsp cracked pepper. The flavor of the beer is definitely noticeable when you bite into the jerky, with a mild hint of spiciness in the background. Yum!

This one is kind of similar to the Cayenne Habanero, but I think it tastes better. This recipe calls for 1 bottle of Corona beer, 3 Serrano peppers thinly sliced, 1 cup lemon juice, 1/2 cup light soy sauce, and 1 tsp cracked pepper. The flavor of the beer is definitely noticeable when you bite into the jerky, with a mild hint of spiciness in the background. Yum!

This Hawaiian Jerky recipe is courtesy of Meal-Master. Ingredients include: 1/4 cup pineapple juice, 1/4 cup light soy sauce, 1/8 tsp Cayenne pepper, 1 crushed garlic clove, 1 tbsp brown sugar, 1 tsp ground ginger, 1/4 tsp pepper, and 1 tsp salt. We also added some pineapple chunks, too. Results? Not bad! The fruity pineapple flavor mellows out the saltiness.

This Hawaiian Jerky recipe is courtesy of Meal-Master. Ingredients include: 1/4 cup pineapple juice, 1/4 cup light soy sauce, 1/8 tsp Cayenne pepper, 1 crushed garlic clove, 1 tbsp brown sugar, 1 tsp ground ginger, 1/4 tsp pepper, and 1 tsp salt. We also added some pineapple chunks, too. Results? Not bad! The fruity pineapple flavor mellows out the saltiness.

And finally, our last marinade is definitely Vietnamese-inspired. This Lemongrass & Chili Beef Jerky recipe is courtesy of Viet World Kitchen. This recipe includes: 8 chopped Thai chilies, 1/3 cup minced lemongrass, 1/3 cup brown sugar, 2.5 tbsp fish sauce and 3 tbsp soy sauce. We also added 2 tsp of curry powder to give this jerky that yellow glow. The flavors of the lemongrass, chilies, and curry blend well together. We didn't expect this one to be spicy, but it definitely has a kick of heat!

And finally, our last marinade is definitely Vietnamese-inspired. This Lemongrass & Chili Beef Jerky recipe is courtesy of Viet World Kitchen. This recipe includes: 8 chopped Thai chilies, 1/3 cup minced lemongrass, 1/3 cup brown sugar, 2.5 tbsp fish sauce and 3 tbsp soy sauce. We also added 2 tsp of curry powder to give this jerky that yellow glow. The flavors of the lemongrass, chilies, and curry blend well together. We didn't expect this one to be spicy, but it definitely has a kick of heat!

It's best to marinate in the fridge overnight, but if you are pressed for time, try to marinate at least 4-6 hours.

It's best to marinate in the fridge overnight, but if you are pressed for time, try to marinate at least 4-6 hours.

After marination, remove the meat and lay it out on a rack. Since we had nearly 8 lbs. of meat, we had to maximize space by using our oven racks!

After marination, remove the meat and lay it out on a rack. Since we had nearly 8 lbs. of meat, we had to maximize space by using our oven racks!

The meat goes into an oven at 200-degrees Fahrenheit and dehydrates in there for 3-4 hours, depending on the thickness of your meat. We kept it in there for 4 hours.

The meat goes into an oven at 200-degrees Fahrenheit and dehydrates in there for 3-4 hours, depending on the thickness of your meat. We kept it in there for 4 hours.

Outside in the backyard, we also got our smoker going so that we can get a nice smoky flavor to some of the meat. We used mesquite wood chips and kept the meat in the smoker at 200-degrees for about 3-4 hours. If the pieces are small and thin, it should be done in 3 hours. Keeping it in too long will dry out the meat and it will be unpleasant to chew.

Outside in the backyard, we also got our smoker going so that we can get a nice smoky flavor to some of the meat. We used mesquite wood chips and kept the meat in the smoker at 200-degrees for about 3-4 hours. If the pieces are small and thin, it should be done in 3 hours. Keeping it in too long will dry out the meat and it will be unpleasant to chew.

After countless hours of patiently waiting, you end up with a box of beef jerky that is made from scratch! This is not only a great snack to have in the house, but it's perfect to share with family and friends.

After countless hours of patiently waiting, you end up with a box of beef jerky that is made from scratch! This is not only a great snack to have in the house, but it's perfect to share with family and friends.

We packaged up several different bags of jerky and tied it in red and blue ribbons. How patriotic, huh? I think our soldiers will really enjoy this care package from yours truly at The Food Addicts!

We packaged up several different bags of jerky and tied it in red and blue ribbons. How patriotic, huh? I think our soldiers will really enjoy this care package from yours truly at The Food Addicts!

Even though we made an abundance of beef jerky to share, we made sure that we still had some for ourselves to enjoy for the upcoming weeks. It's such a treat to have a snack full of protein and flavor when you're on-the-go or need a little pick-me-up throughout the day. It just takes a little bit of patience and imagination to create delicious strips of beef jerky in infinite flavors! You'll end up having a favorite marinade that you will use over and over again. And guess what? You've also saved yourself a grip load of money from buying it at the store! We hope this post has been helpful to you in making your own homemade beef jerky! Have a fantastic Memorial Day weekend and remember to appreciate what this holiday is all about.

Even though we made an abundance of beef jerky to share, we made sure that we still had some for ourselves to enjoy for the upcoming weeks. It's such a treat to have a snack full of protein and flavor when you're on-the-go or need a little pick-me-up throughout the day. It just takes a little bit of patience and imagination to create delicious strips of beef jerky in infinite flavors! You'll end up having a favorite marinade that you will use over and over again. And guess what? You've also saved yourself a grip load of money from buying it at the store! We hope this post has been helpful to you in making your own homemade beef jerky! Have a fantastic Memorial Day weekend and remember to appreciate what this holiday is all about.

56 responses so far

56 Responses to “Foodbuzz 24×24: Homemade Beef Jerky”

  1. [...] This post was mentioned on Twitter by The Food Addicts, The Food Addicts. The Food Addicts said: The Food Addicts Presents!: Foodbuzz 24×24: Homemade Beef Jerky http://bit.ly/bGBBIf [...]

  2. Kung Food Pandaon 30 May 2010 at 10:59 pm

    Excellent idea and as usual, it looks awfully delicious. Maybe next time we meet you’ll have some leftover? :P
    .-= Kung Food Panda´s last blog ..Schwartz’s – Montreal’s Finest Smoked Meat (Montreal, QC) =-.

  3. Tamaron 30 May 2010 at 11:07 pm

    Next time you make this, try it with a bulgogi (Korean beef) marinade! : )
    .-= Tamar´s last blog ..Just a reminder: How to chop onions =-.

  4. skip to malouon 30 May 2010 at 11:14 pm

    homemade beef jerky for gift giving? awesome idea. I think I like the idea of putting it in a wooden box just like the first one bur fhen again it’s memorial day so the blue and red ribbon is appropriate haha…

    this is definitely a must do.. thanks for sharing.

    malou

  5. Elinon 30 May 2010 at 11:17 pm

    Beef Jerky with different marinades….and lot of work too but the end result yummy-li-cious beef jerkies. Thanks for sharing. I will try making this one day :)
    .-= Elin´s last blog ..Minty Honey Roast Chicken Wings =-.

  6. ravenouscoupleon 30 May 2010 at 11:20 pm

    these turned out looking great…you’re going to make some troops happy!
    .-= ravenouscouple´s last blog ..Foodbuzz 24 x 24: Spring for Spring Rolls =-.

  7. lanon 31 May 2010 at 12:16 am

    what a great thing you did for the troops! they look mighty tasty and you did an awesome job! i’ll have to try and make some now. =)

  8. Belinda @zomppaon 31 May 2010 at 5:39 am

    You are so brilliant!!!!!! And generous. =) I didn’t realize it was this simple to make jerky (which I LOVE) and will give this a go.
    .-= Belinda @zomppa´s last blog ..Photo of the Day: Proper English Breakfast =-.

  9. connieon 31 May 2010 at 11:22 am

    Waiting impatiently for you to drop some by!
    mmm mmm good. Love jerky! Mom

  10. Andyon 31 May 2010 at 12:53 pm

    What a fantastic tribute to our troops on Memorial Day! I love beef jerky and I’m sure they will enjoy your homemade version as well!

  11. Lisa { AuthenticSuburbanGourmet }on 31 May 2010 at 12:53 pm

    Growing up my uncle would make homemade beef jerkey and it was always a treat! Some was the super hot and we would always battle through it. Yours looks great and super easy!
    .-= Lisa { AuthenticSuburbanGourmet }´s last blog ..{ Restaurant Club: Dry Creek Kitchen in Healdsburg } =-.

  12. Joyon 31 May 2010 at 1:18 pm

    I have neve seen the process of making beef jerky. Thanks for sharing. We just go a smoker and this is a great way to use it.
    .-= Joy´s last blog ..Cooking Channel =-.

  13. thefoodaddictson 31 May 2010 at 1:22 pm

    we appreciate your comments! we also hope you guys get an opportunity to make beef jerky on your own. it’s not that hard at all! let us know how it turns out and if you have a delicious marinade to share with us!

  14. Altaon 31 May 2010 at 2:58 pm

    Excellent photos and delicious -sounding jerky! I want to try to make jerky at home too. But I have another question – you have lemongrass in your garden? Where do you live? I wonder if I can grow it too!
    .-= Alta´s last blog ..Daring Bakers: Piece Montee or Croquembouche =-.

  15. Christine @ Fresh Local and Beston 31 May 2010 at 3:11 pm

    I am totally going to try this! You guys come up with the best ideas! I love the flank steak cut, and I’m going to make a bet that if I make any of these jerky flavors, it won’t last beyond two weeks.
    .-= Christine @ Fresh Local and Best´s last blog ..Gone Bananas With Fried Green Plantains & Garlicky Twist =-.

  16. TS of eatingclub vancouveron 31 May 2010 at 9:08 pm

    Love the different flavors you made!
    .-= TS of eatingclub vancouver´s last blog ..Vietnamese Spring Roll (Cha Gio) =-.

  17. graceon 01 Jun 2010 at 3:41 am

    my brothers are both big jerky-lovers, and every november when i was growing up would include a few days in which our kitchen was littered with deer meat and stink. fortunately, i loved the end result, so i could stick it out. :)
    i love all your variations!
    .-= grace´s last blog ..and the moola goes to… =-.

  18. 5 Star Foodieon 01 Jun 2010 at 6:22 am

    How fun! The different flavors you made are terrific!
    .-= 5 Star Foodie´s last blog ..Cuisinart 8 Bottle Private Reserve Wine Cellar Review =-.

  19. Conor @ HoldtheBeefon 01 Jun 2010 at 6:23 am

    Such a good idea! I bet the jerky that you buy has additives too, so this is doubly cool to do yourself. I may not eat beef, but I definitely eat kangaroo, and I’d love to make some roo jerky.
    .-= Conor @ HoldtheBeef´s last blog ..Winter is for Winners =-.

  20. C and C Dishon 01 Jun 2010 at 6:46 am

    Thanks for sharing, the jerky looks great!
    .-= C and C Dish´s last blog ..Lemon Scones =-.

  21. Kaiton 01 Jun 2010 at 12:30 pm

    The jerky looks delicious. What a great gift for friends!
    .-= Kait´s last blog ..Watermelon Cocktail =-.

  22. Paula - bell'alimentoon 01 Jun 2010 at 5:56 pm

    What a great idea! I love beef jerky & you’re absolutely right at $5 bag for the one here it’s ridiculous! I’m so going to give this a go. Thanks for the inspiration. And what an incredible idea to send out some treats to our troops!

  23. Joan Novaon 01 Jun 2010 at 6:17 pm

    Great post — so informative and beautifully illustrated.
    .-= Joan Nova´s last blog ..Watermelon Gazpacho =-.

  24. mariaon 01 Jun 2010 at 7:43 pm

    Great idea and beautifully executed! I’ve never looked into how beef jerky is made and so this was indeed a learning experience.
    .-= maria ´s last blog ..Grilled Octopus Salad and Grilled Oregano Shrimp =-.

  25. tigerfishon 01 Jun 2010 at 8:50 pm

    You are so talented and creative! I want to try one of each “flavor”.
    .-= tigerfish´s last blog ..Brisling Sardines Curry =-.

  26. Amyon 02 Jun 2010 at 10:27 am

    Chris loves jerky! We’ll have to try this…love the patriotic packaging as well. Inspirational!
    .-= Amy´s last blog ..Strawmato Caprese Salad =-.

  27. Daveon 02 Jun 2010 at 11:22 am

    I love the marinade combinations you came up with. Awesome.
    .-= Dave´s last blog ..Pacific Natural Foods Organic Free Range Chicken Broth =-.

  28. FrenchPressMemoson 02 Jun 2010 at 7:32 pm

    This looks so amazing I am afraid to share it with my husband who is likely to promptly make beef jerky from scratch. We don’t buy much beef jerky but really appreciate good ones when we run across them. This looks like it is right up our alley of cooking everything from scratch- I mean, if we make granola, butter, and pasta all from scratch, why not add some beef jerky!

  29. sweetlifeon 03 Jun 2010 at 12:29 am

    I am digging the spicy beef, I have made homemade jerky and it is far better than store brand, glad you got to experiment and they all look great!!

    sweetlife
    .-= sweetlife´s last blog ..Charro Beans =-.

  30. gastronomicduoon 03 Jun 2010 at 3:12 pm

    Looks awesome. Nice work on the 24×24. I’m gonna try the habenero marinade with flank steak and throw it in a bloody mary.

    –Jd–
    .-= gastronomicduo´s last blog ..saturday night cook-in. 06.05.10 =-.

  31. Chef Eon 05 Jun 2010 at 10:37 am

    This looks great! Catching up with your posts today…I like the beef lettuce wraps
    .-= Chef E´s last blog ..Wild Garlic-Tindi Curry =-.

  32. forex roboton 26 Jun 2010 at 4:33 am

    My cousin recommended this blog and she was totally right keep up the fantastic work!

  33. Rickon 21 Sep 2010 at 12:53 pm

    Great recipes and blog! I have a three burner grill with two grids, so I took off one of the grids and make a smoker tray out to bottom of of a 9 x 12 stainless broiler pan and set it on the burner deflectors. I drilled multiple hole in the bottom of the tray to allow the heat to hit the pellets better. I turn on only one burner on this side of the grill on low. This tray allow me to check on the smoke and add pellets as needed to keep the smoke going. By using just one burner I am getting about 200 degrees. If the grill gets a little too hot I just prop the lid open an inch or so to keep the temperature down. Next I am going to rig up the extra grid to set above the other one so I will have twice the room for the meat.

    So far this setup is working great!

  34. Homemade for Him « The Poor Girlon 21 Nov 2010 at 9:23 am

    [...] jerky. And making it doesn’t seem that difficult. In fact, there’s a great tutorial here. from [...]

  35. Meredith @ An Epic Changeon 03 Dec 2010 at 6:30 pm

    I’m a few months late finding this, but I have to say I am so glad I did! I’m researching homemade jerky to send to my brother for Christmas who happens to be a soldier overseas and I think it is so heartwarming that you did just that with your jerky!!! I think I’ll be giving this a try, thanks for posting this and for sending it to the troops!!! (PS I just did a 24×24 – so fun!)

  36. Dr Saraon 12 Dec 2010 at 12:06 pm

    hi, um i just had one question….

    the temperature of the oven, is it 200 C or F?

  37. thefoodaddictson 12 Dec 2010 at 12:51 pm

    Hi Dr. Sara,

    The temperature of the oven would be 200 F. Sorry for not clarifying that on the post.

    Daniel@ The Food Addicts

  38. Dr Saraon 13 Dec 2010 at 3:59 am

    thanks… the recipe seems really great… so i do intend to try it!!!

    thanks again

  39. [...] started making some jerky. I used this site for tips and info. It is really great. Homemade Beef Jerky- The Food Addicts | The Food Addicts __________________ Informational Seminar 1/21/10 First surgeon consultation 3/10/10 Psych [...]

  40. harveyon 15 Jul 2011 at 6:31 pm

    i have been doing jerky this ways for yrs now. but some marinades really smell up the house so it might be better to do them outside. other than that you cant go wrong on this way to save a ton of money.

  41. Christinaon 02 Aug 2011 at 8:02 am

    Great post! I love beef jerky, but it’s a pricy snack. When you cooked the jerky, was there a lot of dripping happening in the oven?
    Christina´s last [type] ..ZippEarz Earbuds Review & Giveaway

  42. thefoodaddictson 02 Aug 2011 at 8:29 am

    Hi Christina,

    There was a good amount of drippings. Be sure to place a catch pan underneath the jerky.
    Let us know if you decide to make batch.

    Cheers,

    Daniel @ The Food Addicts

  43. Cornheadon 22 Aug 2011 at 7:40 am

    My favorite part of this is where someone actually asked if it’s 200 degrees C or F.

  44. Juneon 29 Dec 2011 at 7:41 am

    My Dad made venison jerky every year. He would make strips and cover it with pepper then it went to the attic. For weeks he would turn it and add more pepper. He would dole it out very carefully and my brother and I would take some to school and chew on it all day. Wonderful

  45. homemade beef jerkyon 17 Jan 2012 at 5:34 pm

    When you make beef jerky in the oven, what’s the lowest temperature we can set the oven to while still being on the safe side so that the heat definitely kills all the bacteria that might be living in the beef, but the beef jerky remains tender and moist?
    homemade beef jerky´s last [type] ..What Meat Is The Best For Making Beef Jerky?

  46. JackedFoods.comon 19 Jan 2012 at 7:42 pm

    Hi guys, I would just like to say that this blog post is awesome. That jerky looks delicious. I am a bodybuilder and I have been wanting to make homemade jerky for a long time. I didn’t know you could use the oven, I thought you had to use a dehydrator. How does the finished product come out? Is it chewy like real beef jerky and can you store it for at least 2 weeks? How do you know when it is done in the oven? Please advise. Thank you for your time and once again great blog post! Could you use this recipe with chicken or turkey meat?
    JackedFoods.com´s last [type] ..Food: A Fat Loss Breakfast To Cook In The Morning

  47. Kathy Seilon 31 Jan 2012 at 10:52 am

    How can I print the receipes separately? They seem really easy to make.

  48. thefoodaddictson 31 Jan 2012 at 12:14 pm

    Kathy,

    Sorry we did not create a printable recipe for this blog post.

    Daniel @ The Food Addicts

  49. Danaon 31 Jan 2012 at 2:28 pm

    Kathy,
    if there is not a printable version, highlight the part you want to print. right click, click..copy. Lower everything, open a new word doc and right click.. paste, then print. Hope this helps.

  50. Jessica Bordneron 02 Jul 2012 at 9:58 am

    Hi! LOVE THESE IDEAS. My husband just left and I wanted to do a fresh batch. I heard you have to refridgerate it after making it, so when you sent it, did you do anything special to preserve it? Did it stay good?

  51. Food loveron 28 Jul 2012 at 10:18 am

    Great photos. Thanks.

  52. vinceon 13 Aug 2012 at 8:31 am

    Can jerky be frozen and saved for use alter on….I’d like to amke a few big batches and pull some out of the freezer as needed

    Please advise

  53. harryon 27 Aug 2012 at 9:01 am

    how long does this last if i put it in a vacuum sealed bags? i’m planning on making some but wanted to make sure how long it would last so i could put it away for emergencies like natural calamities.

  54. [...] family.  Krissy and Danial from The Food Addicts have a great tutorial on how to make your own Beef Jerky at home, and they include recipes for five different flavors.  RecipeLion.com and [...]

  55. Edna Mac Donaldon 22 Nov 2012 at 4:30 am

    THANKS SO VERY MUCH, LUV

  56. Edna Mac Donaldon 22 Nov 2012 at 4:31 am

    Third time.

    THANKS SO VERY MUCH, LUV

Trackback URI | Comments RSS

Leave a Reply

CommentLuv badge

  The Food Addicts Copyright © 2014

Creative Commons License
The Food Addicts by The Food Addicts is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.thefoodaddicts.com.
Permissions beyond the scope of this license may be available at http://www.thefoodaddicts.com.