Jerky-(Tasso)
Source of Recipe
Here and there
List of Ingredients
Mexican marinade for meat;
1/2 C vinegar
juice of 1 lime + water to make 1/2 C
2 cloves garlic, pressed
2 tsp Bufalo chipotle sauce
1 tblsp oregano
1/4 tsp black pepper
1 tblsp salt
1 shake of red pepper flakes
Recipe 2
Teriyaki Marinade.
1 C shoyu, (Japanese dark soy sauce)
2 tblsp sugar
1 medium onion, chopped fine
2 cloves garlic, pressed
1 piece ginger root, (one inch), grated
1 tblsp dry mustard powder
2 tblsp oil
1/2 C seasoned rice vinegar
Recipe 3
1/2 C soy sauce
1 T freshly ground black pepper
2 cloves garlic, pressed
2 T grated onion
1 Tsp honey
Recipe
Jerky is the crude way of curing meat, similar to dried beef. Cut strips of fresh meat and dry in the sun as quickly as possible. When thoroughly dry the strips may be stored and will keep indefinitely. To use, cut in small pieces.
Spanish jerky is highly seasoned with vinegar, oregano, black pepper, and a little salt. Sometimes it is rubbed with garlic and sprinkled with red chili.
Have the meat (you can do turkey breast as well), in 1/2-1/4 inch slices. Marinate it until the interior is the same color as the exterior, 5-24 hours.
Drain the meat on racks.
If using the oven, set it to 175 degrees F. and dry in the oven for 4 hours or so. Turn the meat over and dry another 7-8 hours.(watch that it does not become brittle).
Smoker; smoke 3 hours (or turn every 1 1/2 hours) and turn the meat. process another 3 hours. (times will vary with choice of meat and amount of chips in the smoker).
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