Where can i find beef jerky recipes?!
I love beef jerky and want to try to make some, where can I find some recipes!?Www@FoodAQ@Com
Answers:
One of the best websites for any jerky recipes (beef jerky, venison jerky, fish jerky, and many others) is The Jerky FAQ at http://www!.jerkyfaq!.com
This website has recipes for all the different styles of jerky (marinades and rubs), as well as tips, techniques, history information and you can even ask the webmaster questions or submit your own recipes that you find!.Www@FoodAQ@Com
This website has recipes for all the different styles of jerky (marinades and rubs), as well as tips, techniques, history information and you can even ask the webmaster questions or submit your own recipes that you find!.Www@FoodAQ@Com
my fav for beef jerky
1 pound eye of round
1/4 cup soy sauce
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1 teaspoon hot pepper sauce
In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste!. Mix well and add the steak slices!. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours!.
In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting!. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings!.
Preheat oven to 160 degrees F (70 degrees C)!.
Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice!.
Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape!. Bake for 6 to 8 hours depending on thickness of slices!. Jerky should bend, and not snap!.Www@FoodAQ@Com
1 pound eye of round
1/4 cup soy sauce
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1 teaspoon hot pepper sauce
In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste!. Mix well and add the steak slices!. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours!.
In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting!. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings!.
Preheat oven to 160 degrees F (70 degrees C)!.
Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice!.
Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape!. Bake for 6 to 8 hours depending on thickness of slices!. Jerky should bend, and not snap!.Www@FoodAQ@Com
Timely question!. I just watched "Good Eats" on the Food Channel yesterday!. Alton Brown had a dynamite method of making beef jerky!.
The recipe may be on the website!. If not email and I'll type it out!.
I can hardly wait to use this recipe!. It does not require a dehydrator!. So this cuts costs too!.
By the way if stored as Mr!. Brown suggests it does not have to be refrigerated and can keep for years!.Www@FoodAQ@Com
The recipe may be on the website!. If not email and I'll type it out!.
I can hardly wait to use this recipe!. It does not require a dehydrator!. So this cuts costs too!.
By the way if stored as Mr!. Brown suggests it does not have to be refrigerated and can keep for years!.Www@FoodAQ@Com
Try some of these sites!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/recipes/!.!.!.
i found this website for the recipe that you have asked for!.Www@FoodAQ@Com
i found this website for the recipe that you have asked for!.Www@FoodAQ@Com
I was watching Good Eats with Alton Brown on the food network last night!. It was a re-run but it always looks good and I keep meaning to try it!. No fancy items needed either!. Very basic!.
So look on the food network page!.Www@FoodAQ@Com
So look on the food network page!.Www@FoodAQ@Com
http://search!.foodnetwork!.com/food/recip!.!.!.Www@FoodAQ@Com
jim
hi try www!.recipes!.com or www!.cooking !.comWww@FoodAQ@Com
hi try www!.recipes!.com or www!.cooking !.comWww@FoodAQ@Com
google it!.Www@FoodAQ@Com
Since fresh jerky is best, we recommend that you make your jerky in one or two pound batches being sure to weigh meat and measure seasoning and cure mix exactly as the recipe describes!. After cooking, store finished jerky in the refrigerator!.
Please read all instructions carefully!. Meat is cured by the use of sodium nitrite!. Meat must be weighed and seasoning must be measured exactly!. Never use more Jerky Seasoning and Cure Mix than a recipe calls for!. However, feel free to add and adjust any other spices, herbs or flavorings to suit your own taste!.
Selecting Meat for Jerky
Jerky can be made from lean beef, chicken or turkey breast, and wild game!. Quality meat means quality jerky but you don't have to pay a high price!. Watch the sales at your local supermarket and take advantage of them!. One local store here regularly runs a buy one get one free promotion on rump roast or flank steak!. That's half price and there is no reason not to freeze the meat for making jerky at a later date!. By the way, if your freezer is like ours, you'll probably find a piece of beef or chicken in there that's lost it's eye appeal but is still fine to eat!. It will make great jerky! Lean ground beef like ground round will make good jerky and, using our Jerky Gun, it can be a lot of fun for kids!
Beef flank steak is your best buy!. There is no waste at all because flank steak is all lean, pure red meat with consistent straight grain making it easy to prepare!. Chicken and turkey breast meat are also perfect for making even lower fat, healthier jerky snacks!. Pork should never be used for jerky!. The pork version of jerky is bacon which requires a different blend of cure and spices as well as completely different processing!.
Wild game like deer and rabbit are well suited to jerky making if the meat has been promptly and properly processed!. The curing process used to make jerky will greatly reduce the gamy flavor of wild meats!. Prepare deer and rabbit as described for beef!. Game birds should be treated like chicken!.
The Basic Tools
Sharp, 6" to 8" knife
Large clean cutting board
Standard measuring tablespoon
Standard measuring teaspoon
A fork and mixing bowl
A heavy duty zip lock bag
Unpainted large tooth picks
Optional kitchen scale
Collect all your utensils and wash everything including your hands!. Give yourself plenty of works space and have no other food products in the area!.
The Jerky Making Process
Jerky meat needs to be cut with the grain!. If you slice the meat across the grain as you would when carving a roast, your jerky will crumble and fall apart when cooked!. Beef and deer jerky strips should be about 1/4 inch thick and 1 inch wide!. Jerky made from poultry needs to be 3/8 inch thick!. Most meat carving knives have a flat sided handle which is 1/4 inch thick on each side of the blade!. The handle can act as a guide for cutting the perfect thickness!. Lay the meat out flat on the cutting board with the grain running up and down!. Lay your knife flat on the cutting board at the bottom of the meat with the edge facing away from you!.
Lightly hold the meat in place with one hand and slice the meat while keeping the knife handle flat on the cutting board!. Take your time and cut slowly with even strokes!. Never cut with your hand in front of the knife!. If holding the meat while you cut it seams a little scary, use a coffee cup on top of the meat!. Cut all the way through!.
Separate the two pieces of meat and repeat the cutting process with the top section if necessary!. If the top piece is less than 1/8 inch to thick, do not cut again!. If the meat is to thin, it will not cure and cook evenly!. Lay the meat out on the board again with the grain running top to bottom!. Cut each piece in half and then in half again until you have strips about 1 inch wide!. If the strips are very long you should cut them in half across the grain of the meat!. The strips need to be short enough so that they will leave a space at least 4 to 5 inches from the bottom of your oven when they are hung for cooking!. Try to keep the pieces uniform in size so they cook evenly!.
Weigh the meat to determine how much seasoning and cure mix is needed!. This is critical!. Using to much seasoning and cure mix will rune your jerky!. Use no more than the amount recommend on the seasoning package!. If you do not have a kitchen scale, member to have the butcher write the weight of the meat on the package when you buy it!. If you have any doubt, using a little less is best!.
Use a fork to fluff up the seasoning and cure mix!. Measure out the correct amount of seasoning and cure mix by filling the measuring spoon and leveling it off with a straight edge!. If your recipe calls for additional spices place the mix in to a bowl or small measuring cup and then add the other spices!. Any spice combination you wish to try will work!. Place the seasoned meat in a large zip lock bag and store in the refrigerator over night!. The meat will begin to cure and turn very dark red!.
Cooking Beef Jerky
Your jerky must be cooked!. You can do this in the oven, dehydrator, grill or smoker!. The cooking/curing process is done slowly at low heat!. Over cooking and over smoking will give an off taste and make your jerky tuff and hard to chew!.
Oven: Remove all cooking racks from the oven!. Place a large cookie sheet in the bottom of the oven and pre heat oven to 200 degrees!. Use tooth picks to provide supports for hanging the jerky on an oven rack!. Place rack in the oven and cook for 1 hour and 20 minutes!. Sample the jerky for extent of doneness after 1 hour!.
Dehydrator: Follow instructions for preparing meat supplied with the dehydrator!.
Smoker and Grill: Cook at 200 degrees for 1 hour with indirect heat!. If your grill cannot be held at this low temperature, cook for smoke flavor for about 20 minutes and then finish in the oven!.
Remove the jerky from the oven and immediately pat it dry with paper towels!. Place the hot jerky into zip lock bags or a glass jar and allow to cool!. This will enhance the flavor!. Store finished Jerky for up to one week in the refrigerator!. Freezing finished jerky will make it dry and tough!.Www@FoodAQ@Com
Please read all instructions carefully!. Meat is cured by the use of sodium nitrite!. Meat must be weighed and seasoning must be measured exactly!. Never use more Jerky Seasoning and Cure Mix than a recipe calls for!. However, feel free to add and adjust any other spices, herbs or flavorings to suit your own taste!.
Selecting Meat for Jerky
Jerky can be made from lean beef, chicken or turkey breast, and wild game!. Quality meat means quality jerky but you don't have to pay a high price!. Watch the sales at your local supermarket and take advantage of them!. One local store here regularly runs a buy one get one free promotion on rump roast or flank steak!. That's half price and there is no reason not to freeze the meat for making jerky at a later date!. By the way, if your freezer is like ours, you'll probably find a piece of beef or chicken in there that's lost it's eye appeal but is still fine to eat!. It will make great jerky! Lean ground beef like ground round will make good jerky and, using our Jerky Gun, it can be a lot of fun for kids!
Beef flank steak is your best buy!. There is no waste at all because flank steak is all lean, pure red meat with consistent straight grain making it easy to prepare!. Chicken and turkey breast meat are also perfect for making even lower fat, healthier jerky snacks!. Pork should never be used for jerky!. The pork version of jerky is bacon which requires a different blend of cure and spices as well as completely different processing!.
Wild game like deer and rabbit are well suited to jerky making if the meat has been promptly and properly processed!. The curing process used to make jerky will greatly reduce the gamy flavor of wild meats!. Prepare deer and rabbit as described for beef!. Game birds should be treated like chicken!.
The Basic Tools
Sharp, 6" to 8" knife
Large clean cutting board
Standard measuring tablespoon
Standard measuring teaspoon
A fork and mixing bowl
A heavy duty zip lock bag
Unpainted large tooth picks
Optional kitchen scale
Collect all your utensils and wash everything including your hands!. Give yourself plenty of works space and have no other food products in the area!.
The Jerky Making Process
Jerky meat needs to be cut with the grain!. If you slice the meat across the grain as you would when carving a roast, your jerky will crumble and fall apart when cooked!. Beef and deer jerky strips should be about 1/4 inch thick and 1 inch wide!. Jerky made from poultry needs to be 3/8 inch thick!. Most meat carving knives have a flat sided handle which is 1/4 inch thick on each side of the blade!. The handle can act as a guide for cutting the perfect thickness!. Lay the meat out flat on the cutting board with the grain running up and down!. Lay your knife flat on the cutting board at the bottom of the meat with the edge facing away from you!.
Lightly hold the meat in place with one hand and slice the meat while keeping the knife handle flat on the cutting board!. Take your time and cut slowly with even strokes!. Never cut with your hand in front of the knife!. If holding the meat while you cut it seams a little scary, use a coffee cup on top of the meat!. Cut all the way through!.
Separate the two pieces of meat and repeat the cutting process with the top section if necessary!. If the top piece is less than 1/8 inch to thick, do not cut again!. If the meat is to thin, it will not cure and cook evenly!. Lay the meat out on the board again with the grain running top to bottom!. Cut each piece in half and then in half again until you have strips about 1 inch wide!. If the strips are very long you should cut them in half across the grain of the meat!. The strips need to be short enough so that they will leave a space at least 4 to 5 inches from the bottom of your oven when they are hung for cooking!. Try to keep the pieces uniform in size so they cook evenly!.
Weigh the meat to determine how much seasoning and cure mix is needed!. This is critical!. Using to much seasoning and cure mix will rune your jerky!. Use no more than the amount recommend on the seasoning package!. If you do not have a kitchen scale, member to have the butcher write the weight of the meat on the package when you buy it!. If you have any doubt, using a little less is best!.
Use a fork to fluff up the seasoning and cure mix!. Measure out the correct amount of seasoning and cure mix by filling the measuring spoon and leveling it off with a straight edge!. If your recipe calls for additional spices place the mix in to a bowl or small measuring cup and then add the other spices!. Any spice combination you wish to try will work!. Place the seasoned meat in a large zip lock bag and store in the refrigerator over night!. The meat will begin to cure and turn very dark red!.
Cooking Beef Jerky
Your jerky must be cooked!. You can do this in the oven, dehydrator, grill or smoker!. The cooking/curing process is done slowly at low heat!. Over cooking and over smoking will give an off taste and make your jerky tuff and hard to chew!.
Oven: Remove all cooking racks from the oven!. Place a large cookie sheet in the bottom of the oven and pre heat oven to 200 degrees!. Use tooth picks to provide supports for hanging the jerky on an oven rack!. Place rack in the oven and cook for 1 hour and 20 minutes!. Sample the jerky for extent of doneness after 1 hour!.
Dehydrator: Follow instructions for preparing meat supplied with the dehydrator!.
Smoker and Grill: Cook at 200 degrees for 1 hour with indirect heat!. If your grill cannot be held at this low temperature, cook for smoke flavor for about 20 minutes and then finish in the oven!.
Remove the jerky from the oven and immediately pat it dry with paper towels!. Place the hot jerky into zip lock bags or a glass jar and allow to cool!. This will enhance the flavor!. Store finished Jerky for up to one week in the refrigerator!. Freezing finished jerky will make it dry and tough!.Www@FoodAQ@Com