DAD'S JERKY MARINADE
My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.
Provided by Navy_Mommy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
- To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 0.2 g, Protein 1.1 g, Sodium 993.1 mg, Sugar 14.6 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
GENERAL MARINADE FOR JERKY (BROWN SUGAR VERSION)
Make and share this General Marinade for Jerky (Brown Sugar Version) recipe from Food.com.
Provided by kstrating
Categories Lunch/Snacks
Time P1D
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Note - any red meat that can be sliced will work.
- INSTRUCTIONS.
- . In a small glass bowl, combine all of the ingredients except the.
- meat/poultry. Mix thoroughly.
- . Place a layer of meat/poultry in a glass baking dish, spoon sauce mixture.
- over each layer.
- . Repeat until meat/poultry is 3-4 layers deep in the dish.
- . Cover tightly and marinate for 6-12 hours in the refrigerator or overnight. Stir occasionally to keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade, the more the flavor will be absorbed into it.
- . Remove the meat/poultry from the marinade, removing excess marinade.
- . Lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4" (0.6.
- cm) space between each strip of meat/poultry.
- . Dry meat/poultry at 145-150°F (63-66°C) for 4-7 hours or until thoroughly.
- dry.
- NOTE: When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer before drying jerky. The minimum recommended temperature for drying meats is 145°F (63°C).
- Temperatures below 145°F (63°C) are not recommended.
- IMPORTANT: Before you place the meat in a dehydrator, it is highly.
- recommended to heat the meat to 160°F (71°C) BEFORE the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
- After heating to 160°F (71°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C) during the drying process. You may need to blot fat.
- droplets from the surface of the meat occasionally using a paper towel.
- Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the dehydrator,.
- leanness of meat, etc.
- Always allow Jerky to cool before taste testing.
Nutrition Facts : Calories 635.5, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 3978.2, Carbohydrate 10, Fiber 0.5, Sugar 7.5, Protein 46.9
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