How do I make beef Jerkey? - beef jerkey brine
How can I add my own beef jerkey.
Saturday, February 13, 2010
Beef Jerkey Brine How Do I Make Beef Jerkey?
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8 comments:
Beef Jerky
Take your time, take your time, it's worth the wait.
Ingredients
1 arrachera
1 clove garlic, minced
1 / 2 c Honey
1 pinch pepper
Tb 4 cup lemon juice
1 / 2 c soy sauce
1 pinch salt
Instructions
Net in the freezer for about half an hour, only to the enterprise. Slice the meat across the grain, about 1/4-inch thick. Combine the remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in a pan and dry in oven at 150 degrees, 12 hours.
"Beef Jerky" - 1 / 2 pound
1 pound boneless beef rump steak
1 1 / 2 c. Tea. Garlic salt
1 / 2 tsp. Pepper
1) Freeze meat 1 hour for the company (it is easier to cut), trim and discard fat from meat. Steak into thin slices.
2) Place pan strips in single layer on rack in jelly roll. The whole thing with garlic, salt and pepper.
3) Preheat oven to 200 * 6 hours or until the meat is dry. Cool, store in a closed container in the refrigerator.
Here's two recipes that use the dehydrator, and not one another.
Beef Jerky
INGREDIENTS
4 pounds round steak
4 tablespoons onion powder
Pepper 1 1 / 3 teaspoon black
Powder 1 1 / 3 c. Tsp garlic
2 dashes salt
1 teaspoon dried Italian-style tea salad dressing mix
1 cup Worcestershire sauce
1 cup soy sauce
1 teaspoon red pepper sauce
NOTES
Cut the meat into thin strips 1 / 4 inches. In a large bowl, combine onion powder, pepper, garlic powder, salt and Italian spices. Add Worcestershire sauce, soy sauce and pepper sauce. Place meat in a bowl and mix with the marinade. Cover and refrigerate 24 hours.
Place the oven rack on highest level. Place aluminum foil on the bottomto collect the oven, which droplets. Preheat oven to 150 degrees F (65 degrees C).
Insert round toothpicks through the tops of the strips of meat, and hang them in the flesh. Bake in preheated oven for 4 hours or until dried to the desired consistency.
LOVERS JERKY JERKY
INGREDIENTS
1 tablespoon onion powder
1 tablespoon garlic powder
2 v. cracked black pepper or to taste tea
1 kg sirloin tip, lean beef cut into 1 / 8 inch strips
1 / 2 cup brown sugar
2 / 3 cup soy sauce
1 / 4 cup teriyaki sauce
1 tablespoon salsa / 4 cup Worcestershire
1 / cup balsamic vinegar 3
5 tablespoons liquid smoke flavoring
1 / 2 cup pineapple juice
1 teaspoon pepper, flakes, or to taste
NOTES
In a small bowl orr bowl, combine onion powder, garlic powder and cracked black pepper. Season the meat lightly, only a portion of the mixture. Reserve the remaining spices. Place store in an airtight container or plastic container and refrigerate.
In a saucepan over medium heat, combine brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavor and pineapple juice. Heat until the sugar is completely dissolved. Pour over meat and mix by hand to cover very well. Give sealing the bowl and marinate in the refrigerator for at least 3 hours.
Place strips of meat on a rack in a dehydrator smear, and with a little mixture of spices and pepper, if desired. Dry 5 hours or desired dryness.
Tip
now is that with or without stinking the house? I have recipes for both.
You need to invest in a dryer. You can one of these for a few dollars or less in the 8th Kmart, Wal-Mart or Costco to buy. Then you need to slabs of beef cut into thin slices or buy, and a recipe that you like.
The best way is to get a smoker, you can smoke walnut meats. All smokers come with recipes and tips from wood chips.
Image: http://www.empirecontact.com/images/food ...
Recipe: http://www.thatsmyhome.com/cattlemans/be http://microwebtech.com/ or ...
I write a lot of dried wild, but I use a smoker. I only use salt, spices, but you can add your choice. Marinate in salt water for a few days later, true, if you are ready to smoke out of the saltwater soak it in pure water and one or two hours. You can use a smoker of Nice, a door-bin and an old refrigerator. cut holes in the lid so the smoke. the use of coal in the first place as the wood burns well. I like alittle flame and little smoke, but that's my taste. You can buy chips and walnut pieces nowhere. I use my business maple in all directions, here and a sweet and genuine. Oh, yes. Cut the meat into half-inch thickness mm long, and what you want.
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