JERKY WITH CURE
I see there I see there are a lot of jerky recipes here but they all seem to lack on thing to make jerky you have to cure it. This helps flavor and tenderises the meat a little more it also lets you "Jerk" the meat. Jerky is easy to make and the rule is marinaded it like how you like your steak and you should not go wrong.
Provided by Tayous1
Categories Lunch/Snacks
Time P2DT6h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Now you can cut your meat 1/4 thick or you can get it done by the butcher. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. Now add the salt and sugar to the meat in the container mix well. You can add more salt or sugar if you like it is based on taste if you like your jerky salty then go with more salt then sugar just say in the 1 1/4 cup area with the dry ingredients. After you mix the dry ingredients add the vinegar to it. The vinegar makes any fat you did not cut off loosen up during the curing possess it also makes it easy to pull or cut the fat off before you dehydrate it. Then fill the container with water use cold water as hot water sometimes cooks the meat a little. Stir up the sugar and salt and place in the refrigerator for about 24 hours.
- After 24 hours is done take the container empty the cure out of it and if you want wash the meat in cold water to get off any extra cure. Add any type of marinade you would like if you like if you like it on your steak add it to your marinade anything from garlic powder, Worcester sauce, soy sauce, liquid smoke, A1 or even Heinz 57! Add what you'd like and let sit for another 24 hours. After that drain off liquid and add to your smoker, dehydrator or oven.
Nutrition Facts : Calories 194.2, Sodium 7073.4, Carbohydrate 50, Sugar 50
HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
- Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
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