I need a good recipe for beef jerky.?!
I need a good recipe for beef jerky.?
Answers:
Beef Jerky:
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 12 hours
Yield: 10 to 12 ounces
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Source(s):
http://www.foodnetwork.com/
Here's a couple to look at:
Beef Jerky Recipe
http://microwebtech.com/
Homemade Jerky
http://www.fabulousfoods.com/recipes/mis...
Enjoy!
What you need:
an electric fan
a light
1 kg meat - many different meats can be used. If you do not have access to ostrich or game etc then try a cut of beef like eye of the round or flank.
some vinegar
less than a table spoon of course salt (or Kosher salt)
1/4 cup of brown sugar
1/2 cup of coriander (whole)(get it at a bulk food store)
1/2 teaspoon pepper
string
You also need a good knife, fridge, electricity, scissors, a couple of bowls, some nails or hooks, a hammer A couple other ingredients that I have never used but you may wish to use include bicarbonate of soda (apparently to prevent mould setting in) and saltpetre which acts as a preservative and gives the jerky a bright red colour.
Instructions
Wash the meat.
Cut the meat at an angle against the grain into about one inch strips.
Sprinkle vinegar over the meat
Place the coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater.
Make the "jerky mix" by combining the course salt, brown sugar, coriander, black pepper.
Dip the meat into the "jerky mix" until all the mix is used up.
Place the meat in a tray for a few hours, or over night, in the fridge.
After a few hours dump any blood that has seeped out of the meat.
Dip the jerky quickly into a water/vinegar mixture to remove surface salt.
Hang the jerkyby making a very small incision through the slice of meat with a knife about an inch from the end of the meat.
Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop.
Hang the jerkey in a place not to far from an electrical outlet by taking the loop of string and place it on the hook or nail or hangar or whatever device you have created to suspend the meat.
To dry the meat turn on the light(regular light bulb) and the fan and leave for about 4-7 days depending on humidity, temperature and taste.