How do I make my own beef jerky?!
Answers:
BEEF JERKY
4 pounds lean beef, sliced into 1/4" strips
1/2 tsp hickory or mesquite smoke flavoring
1/4 cup soy or teriyaki sauce
1/4 teaspoon salt
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp cracked black pepper
pinch of cayenne pepper
2 tablespoons molasses or brown sugar (optional)
1/2 cup barbecue sauce or ketchup
Choose lean beef only, as fat goes rancid when making jerky!. Remove all fat from meat!.
Beef top round, flank steak and rump work well!. To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it!. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly!. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky)!.
Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally!. Be sure marinade gets between the slices and covers the meat!.
Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F!. Turn when dripping stops!. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours)!. It should not be tough and leathery!.
It's important to store jerky away from humidity!. Let cool completely before packaging!. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity!. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration!.
Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required!. If used, add 3/4 teaspoon to the above recipe or follow directions on package!.Www@FoodAQ@Com
4 pounds lean beef, sliced into 1/4" strips
1/2 tsp hickory or mesquite smoke flavoring
1/4 cup soy or teriyaki sauce
1/4 teaspoon salt
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp cracked black pepper
pinch of cayenne pepper
2 tablespoons molasses or brown sugar (optional)
1/2 cup barbecue sauce or ketchup
Choose lean beef only, as fat goes rancid when making jerky!. Remove all fat from meat!.
Beef top round, flank steak and rump work well!. To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it!. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly!. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky)!.
Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally!. Be sure marinade gets between the slices and covers the meat!.
Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F!. Turn when dripping stops!. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours)!. It should not be tough and leathery!.
It's important to store jerky away from humidity!. Let cool completely before packaging!. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity!. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration!.
Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required!. If used, add 3/4 teaspoon to the above recipe or follow directions on package!.Www@FoodAQ@Com
The kits or a food dehydrated are helpful but it isn't that hard to do in a regular oven!.
Beef Jerky
Ingredients
4 lbs london broil beef or flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or low sodium soy sauce
1/2 cup worcestershire sauce
1/2 cup hot sauce (or less if you don't like heat)
Directions
Trim all fat off meat!. Cut steak in to 4 inch strips!. The steak should be about 1/2 inch thick!. It's easier to cut meat partially frozen!. Pound meat lightly, you don't want it too thin!. Add all ingredients in a large bowl!. Mix well!. Cover and refrigerate overnight (8 hrs)!. Line cookie sheets with tin foil!. Place steakstrips on sheets, don't overlap meat!. Set oven at lowest temperature!. (150-175°F)!. Bake six hours, turning after three hours!. Jerky is done when meat is dried out, depending on your oven!.Www@FoodAQ@Com
Beef Jerky
Ingredients
4 lbs london broil beef or flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or low sodium soy sauce
1/2 cup worcestershire sauce
1/2 cup hot sauce (or less if you don't like heat)
Directions
Trim all fat off meat!. Cut steak in to 4 inch strips!. The steak should be about 1/2 inch thick!. It's easier to cut meat partially frozen!. Pound meat lightly, you don't want it too thin!. Add all ingredients in a large bowl!. Mix well!. Cover and refrigerate overnight (8 hrs)!. Line cookie sheets with tin foil!. Place steakstrips on sheets, don't overlap meat!. Set oven at lowest temperature!. (150-175°F)!. Bake six hours, turning after three hours!. Jerky is done when meat is dried out, depending on your oven!.Www@FoodAQ@Com
The easiest way is with a food dehydrator - you can usually get one at a whitegoods/appliances store for the same price as, say, a blender or a good electric grill!. The handbook will have instructions and recipies!.Www@FoodAQ@Com
you can get a kit from an outdoor outfitter like Cabela'sWww@FoodAQ@Com
go to your local meat market, and ask for thin sliced steak!.!.then you will need to buy a meat hydrater!.!.!.you can get it at Bass Pro Shops, Cabela's or any sporting goods storeWww@FoodAQ@Com
you have to season meat the put in food dehydrator until it dries upWww@FoodAQ@Com