Variations on Beef Jerky
Source of Recipe
"The Village Kitchen" (http://members.aol.com/Terranova0/Kitchen.index.html)
Basic Jerky
2 1/2 to 3 lbs beef or lamb, well-trimmed.
I have used flank steak, rump, chuck- almost every cut. Haven't tried filet mignon...yet. Poultry and pork are not recommended for jerky because of the possibility of trichinosis disease. (You can marinate thin _cooked_ slices of turkey to dehydrate). These marinades will flavor up to 3 lbs of meat, for a more intense flavor (higher carbs per piece), double the recipes but keep added salt to 1/2 tsp. As your jerky dries, remove oils with a soft paper towel. When done it should crack but not break when bent. It has never taken more than 12 hours for my jerky to be done- usually closer to 10 hrs. Store your jerky in the refrigerator for up to three months.
Teriyaki Marinade:
1/4 c soy sauce
1TB smoke flavoring
4 pckts of artificial sweetener (AS)
1/2 tsp ground ginger
1 tsp garlic powder
1/4 c black coffee
1/4 tsp white pepper
1/2 tsp salt
Oriental Marinade:
2 TB fish sauce
2 TB rice vinega
3 TB soy sauce
1/4 tsp red-pepper flakes
2-3 pckt AS
1/4 tsp five spice powder
1 tsp garlic powder
1/8 tsp ginger powder
1/2 tsp salt
Pepper'd
1/4c Worcestershire sauce
1/4 cup black coffee
1 TB liquid smoke flavoring
1 tsp garlic powder
1 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp red pepper
2 pckts AS
1/2 tsp salt
1/8 tsp clove
BBQ
1/8 c worcestershire sauce
1 TB vinegar
1/4 c black coffee
1 tsp liquid smoke flavoring
1/8 tsp ea: clove,cinnamon
celery seed, cayenne
1/2 tsp ea: paprika, garlic
5 pckts AS, 1/2 tsp salt
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