Beef jerky
- Thread starter Swampy
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Friend Swampy,
I wuz thinkin' bout injectin' a turkey, not jerky, but I aint sho Italian dressin' aint quick 'n simple fer jerky.....particularly if ya usin' bambi which iz so dry. Az fer cheap, I been makin' my own Italian dressin' fer years. Me'n Lance set out ta find the best Italian dressin' recipe. One day we wuz analyzin' when we realized we done spent a heap a money ta make something that didnt cost too much at the grocery.
I still make my own Italian dressin', but its purty simple now. Way I make it iz cheaper'n Wishbone....but it aint simple less ya make a few quarts fer other stuff. I do like other stuff. :lol:
I figger Kahuna jest aint gwine ta share hiz great grandma's recipe wid us. :cry: I bet its mitey good.
regards,
bearridge
I wuz thinkin' bout injectin' a turkey, not jerky, but I aint sho Italian dressin' aint quick 'n simple fer jerky.....particularly if ya usin' bambi which iz so dry. Az fer cheap, I been makin' my own Italian dressin' fer years. Me'n Lance set out ta find the best Italian dressin' recipe. One day we wuz analyzin' when we realized we done spent a heap a money ta make something that didnt cost too much at the grocery.
I still make my own Italian dressin', but its purty simple now. Way I make it iz cheaper'n Wishbone....but it aint simple less ya make a few quarts fer other stuff. I do like other stuff. :lol:
I figger Kahuna jest aint gwine ta share hiz great grandma's recipe wid us. :cry: I bet its mitey good.
regards,
bearridge
Jerky
When my Pap was still around we made tons of jerky. One of our favorites was mixing lea & Perrins, a little soy sauce, about 40 to 50 cloves of mashed and minced garlic and some dried finely ground habernero pepper. Just curing the jerky in the dehydrater brought tears to your eyes. Ma alway's gave us hell :cry: for stink'n up the house mak'n jerky, had to move the jerky operation to the porch.
I don't think Italian dressing i a good idea, has oil in it, making jerky your trying to remove fat to preserve the meat. Fat and oil is what turns meat rancid for long term storage.
When my Pap was still around we made tons of jerky. One of our favorites was mixing lea & Perrins, a little soy sauce, about 40 to 50 cloves of mashed and minced garlic and some dried finely ground habernero pepper. Just curing the jerky in the dehydrater brought tears to your eyes. Ma alway's gave us hell :cry: for stink'n up the house mak'n jerky, had to move the jerky operation to the porch.
I don't think Italian dressing i a good idea, has oil in it, making jerky your trying to remove fat to preserve the meat. Fat and oil is what turns meat rancid for long term storage.
Salt & wood smoke. Was made that way for, ohhhh say, 20,000 years before Wishbone ever got into the salad dressing business.Swampy said:Ok, what's the simplist, easiest,cheapest recipe for the marinade?
swampy
Dehydration is low temperature - about 140 often - and lots of air. Use a meat/ oven thermometer & adjust as necessary.
Have the pieces of meat not touching; turn after a few hours; break open any large chunks that are drying slowly.
Turkey Jerky (17)
1 lb Turkey breast or tenderloins boned and skinned; 1 Tbsp Salt; 1/2 c Water; 2 Tbsp Brown sugar; firmly packed; 2 clove Garlic; pressed or minced OR 1/4 tsp Garlic powder; 1/2 small Onion; minced OR 1/4 tsp Onion powder; 1 tsp Pepper; 1/2 tsp Liquid smoke; Nonstick cooking spray
Rinse meat and pat dry. Pull off and discard any fat and connective tissue. To make meat easier to slice, freeze it until it feels firm, but not hard. Cut turkey into 1/8 to 1/4-inch-thick slices. Cut breast piece with or across the grain, and tenderloins lengthwise.
In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.
Depending on drying method, evenly coat dehydrator racks, (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 15-inch baking pan) with nonstick cooking spray. Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.
In a dehydrator: Arrange trays as manufacturer directs and dry at 140 until a cool piece of jerky (remove from dehydrator and let stand about 5 minutes) cracks and breaks when bent, about 4 1/2 to 5 hours.
In an oven: Set at 150-200, place pan on center rack; prop door open about 2 inches. Dry until a piece of jerky cracks and breaks when bent (see above), about 3-5 hours.
Let jerky cool on racks, then remove. Serve or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces.
TERIYAKI TURKEY JERKY: Prepare turkey jerky as above, omitting salt and water. Add 1/4 cup soy sauce and 2 teaspoons Worcestershire.
Teriyaki Beef Jerky:
1/3 cup brown sugar; 1/4 cup salt; 2 cup teriyaki sauce; 1 cup water; 1 cup burgundy or red wine; 1/2 tsp. onion powder; 1/2 tsp. pepper; 1/2 tsp. garlic powder; 1 shot whiskey (optional); 7 lb. steak
Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hang strips on shish kabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle.
Hawaiian Style Jerky:
2 lb Flank steak; 3/4 c Soy sauce; 2 Tbsp Hawaiian salt; 1 1/2 Tbsp Sugar; 1 Clove garlic; minced; 1 Piece ginger; crushed; 1 Red chili pepper; crushed (optional)
Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.
Deer Jerky Marinade:
3 lb Deer meat, thinly sliced; 3/4 c Wine, dry; 1/3 c Lemon juice; 1/4 c Onion, minced; 1/4 c Brown sugar; 2 tsp Liquid smoke; 1 tsp Seasoned salt; 1/4 tsp Pepper; 3 Bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.
Deer Jerky:
Deer, sliced 1/8" thick; 2 Tbsp Hickory smoked salt; 1 Tbsp Garlic salt; 2 Tbsp Monosodium glutamate; 4 Tbsp Seasoned pepper; 2/3 c Soy sauce; 1/3 c Worcester sauce smoked; Tabasco sauce to taste.
Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.
Chinese Jerky:
3 lb Steak; 3 Garlic cloves, minced; 1 Tbsp Ginger, fresh, minced; 2 Tbsp Sesame oil; 1/2 c Soy sauce; 2 tsp Red peppers, dried, crushed; 1 Tbsp Honey; 1/2 tsp White pepper; 4 Tbsp Dry Sherry
Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.
Cheers, Jean www.adventurefoods.com
Pemmican:
¾ pound jerky; 2 tablespoons brown sugar; 2 oz raisins; 2 oz cranberries; 5 oz lard Run the jerky thru a food processor until shredded. In a loaf pan mix together the jerky, brown sugar, raisins and cranberries. Melt the lard and add to mix. NOTE: Peanut butter can be used instead of lard. Cool mix and wrap in plastic and refrigerate. Yield 6 bars Chuck Littleton
Have the pieces of meat not touching; turn after a few hours; break open any large chunks that are drying slowly.
Turkey Jerky (17)
1 lb Turkey breast or tenderloins boned and skinned; 1 Tbsp Salt; 1/2 c Water; 2 Tbsp Brown sugar; firmly packed; 2 clove Garlic; pressed or minced OR 1/4 tsp Garlic powder; 1/2 small Onion; minced OR 1/4 tsp Onion powder; 1 tsp Pepper; 1/2 tsp Liquid smoke; Nonstick cooking spray
Rinse meat and pat dry. Pull off and discard any fat and connective tissue. To make meat easier to slice, freeze it until it feels firm, but not hard. Cut turkey into 1/8 to 1/4-inch-thick slices. Cut breast piece with or across the grain, and tenderloins lengthwise.
In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.
Depending on drying method, evenly coat dehydrator racks, (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 15-inch baking pan) with nonstick cooking spray. Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.
In a dehydrator: Arrange trays as manufacturer directs and dry at 140 until a cool piece of jerky (remove from dehydrator and let stand about 5 minutes) cracks and breaks when bent, about 4 1/2 to 5 hours.
In an oven: Set at 150-200, place pan on center rack; prop door open about 2 inches. Dry until a piece of jerky cracks and breaks when bent (see above), about 3-5 hours.
Let jerky cool on racks, then remove. Serve or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces.
TERIYAKI TURKEY JERKY: Prepare turkey jerky as above, omitting salt and water. Add 1/4 cup soy sauce and 2 teaspoons Worcestershire.
Teriyaki Beef Jerky:
1/3 cup brown sugar; 1/4 cup salt; 2 cup teriyaki sauce; 1 cup water; 1 cup burgundy or red wine; 1/2 tsp. onion powder; 1/2 tsp. pepper; 1/2 tsp. garlic powder; 1 shot whiskey (optional); 7 lb. steak
Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hang strips on shish kabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan fulls of hickory chips and chunks in early stages of drying cycle.
Hawaiian Style Jerky:
2 lb Flank steak; 3/4 c Soy sauce; 2 Tbsp Hawaiian salt; 1 1/2 Tbsp Sugar; 1 Clove garlic; minced; 1 Piece ginger; crushed; 1 Red chili pepper; crushed (optional)
Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.
Deer Jerky Marinade:
3 lb Deer meat, thinly sliced; 3/4 c Wine, dry; 1/3 c Lemon juice; 1/4 c Onion, minced; 1/4 c Brown sugar; 2 tsp Liquid smoke; 1 tsp Seasoned salt; 1/4 tsp Pepper; 3 Bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.
Deer Jerky:
Deer, sliced 1/8" thick; 2 Tbsp Hickory smoked salt; 1 Tbsp Garlic salt; 2 Tbsp Monosodium glutamate; 4 Tbsp Seasoned pepper; 2/3 c Soy sauce; 1/3 c Worcester sauce smoked; Tabasco sauce to taste.
Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.
Chinese Jerky:
3 lb Steak; 3 Garlic cloves, minced; 1 Tbsp Ginger, fresh, minced; 2 Tbsp Sesame oil; 1/2 c Soy sauce; 2 tsp Red peppers, dried, crushed; 1 Tbsp Honey; 1/2 tsp White pepper; 4 Tbsp Dry Sherry
Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.
Cheers, Jean www.adventurefoods.com
Pemmican:
¾ pound jerky; 2 tablespoons brown sugar; 2 oz raisins; 2 oz cranberries; 5 oz lard Run the jerky thru a food processor until shredded. In a loaf pan mix together the jerky, brown sugar, raisins and cranberries. Melt the lard and add to mix. NOTE: Peanut butter can be used instead of lard. Cool mix and wrap in plastic and refrigerate. Yield 6 bars Chuck Littleton