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Beef Jerky Recipe Dehydrator
Recipes for Beef Jerky
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Recipes for Beef Jerky.
Recipes for beef jerky that you can make at home in the oven or
microwave. The only variation from the single basic recipe
for beef jerky below to any and all other recipes for beef jerky is the
different marinades used. These can be created to your taste.
You can also use any type of meat you like from venison to
turkey to fish.
Meat has been dried for storage purposes for centuries. It is
the only way to prevent meat from spoiling when there is no
refrigeration available. There are many names used for this
but the process is almost exactly the same regardless of the name or
culture which developed it.
The process in simple steps is this, slice the meat into thin strips,
flavour to taste, dry meat in the sun or over a heat source.
Yep, that's it. Easy huh? Smoked meat is
almost the same except that smoking meat imparts the smell and flavour
of the smoke into the meat as well. The challenge is to dry
the meat out, not cook it, that's why dehydrators have been
developed and are popular with the dedicated home jerky makers.
They provide a better level of control over the drying
process and don't stink/mess up the oven or microwave.
Recipe for beef jerky in your oven. Follow the steps for
simple success and enjoy some excellent jerky.
5lbs Beef Brisket - lean.
15-20oz Soy Sauce
15-20oz Worchestershire Sauce
15-20oz Terriyaki Sauce
2-4 tablespoons dark brown sugar
2-4 tablespoons garlic powder
2-4 tablespoons onion powder
2-4 teaspoons cayenne pepper
5oz bottle liquid smoke
2-4 oz dark corn syrup or molasses
1 sharp knife.
You can adjust these ingedients to suit your own taste but start here
so you have a benchmark to work from.
The meat is easier to slice thinly if you partially freeze it first.
Marianade:
Mix all the ingedients together in a container which is large enough to
hold the meat and the liquid together. Ziplock
bags can be used here as you are looking to keep the meat
totally covered in the mariande for a couple of days.
Trim all the fat from the meat. It's the fat which goes
rancid, not the meat so get rid of it all.
Slice the meat into strips. Now you could get all fussy about
this and make them all 1" x 3/16" x 6" but you'll have a lot of
off-cuts left. Up to you but I can't be bothered, I just
slice it up and bung it in the marianade. The strips do have
to be pretty thin though or they'll take days to dry out and your wife
is going to be pretty annoyed with you for taking over the oven for so
long.
Stir the meat and the marinade well, you want a full covering on the
meat. Refrigerate for at least 24 hours and stir occasionally
to keep the meat covered.
OK we're good to go. Preparation is the key here.
Put a drip tray in the bottom of the oven or you'll regret it later.
I use a roasting dish that I have covered with aluminum foil
but anything with sides is good.
Put paper on the oven door while you're spreading out the meat strips,
they will drip.
Lay the strips on the oven racks, starting with the middle rack so the
marinade doesn't drip on me and then covering the top rack.
You probably don't need more than that but tnat will depend
on the number of strips you have to dry.
Make sure that none of the strips are overlapping any others or you'll
get uneven drying.
Set the oven temperature to between 160 & 180 degrees (that's
Farenheit) . When the meat has stopped dripping turn it all
over. Check the consistency of drying and move the strips
around to keep it all as even as possible.
Drying will take between 4 & 6 hours depending on a number of
variables and the last hour or so should be done with the door propped
open a bit. You can try turning the heat down to about 140 or
so. You want to dry the meat not cook it.
The drying is done when the meat breaks off instead of bending but it
shouldn't be crisp. Realistically though crisp is better than
too moist because the moisture will promote mould growth and you don't
want that.
Let the meat cool to room temperature before storing it but this is now
ready to eat so have a taste.
Store in ziplock bags if you like, it doesn't have to be refrigerated
and will keep for months. You may notice color changes over
time, this isn't an issue.
So now you have a recipe for beef jerky which will give you 2.5 to 3
lbs of quality beef jerky at a much cheaper price than commercial.
Additional tips, you can use toothpicks wooden or bamboo skewers
through the ends of the strips and hang them between the rungs in the
racks so the meat hangs vertically. You might get more meat
in the oven and/or more even drying this way. Hey, experiment
a bit.
Microwave Instructions:
The microwave will not dehydrate the jerky, rather it will cook it and
do it unevenly, Jerky is a dehydrated piece of meat, so either a food
dehydrator or a slow and low oven only works.
Having said that, here are some instructions that seem to contradict my
advice. I suggest you try them to see what you think but,
overcooked and dry meat is not beef jerky. Use the recipe for
beef jerky above for the initial preparation.
Method 1
Arrange some of the meat strips on
microwave-safe rack or paper-towel lined microwave-safe plate. Cover
with paper towel. Microwave at HIGH 5 minutes; turn over strips.
Microwave 3-3 1/2 more minutes or until meat is well cooked and firm,
but not crisp. Repeat with remaining strips. Cool completely. Cover and
store in refrigerator for up to 1 week. Watch the last few minutes...
Method 2
Place the meat strips in a microwave roasting rack.
set the microwave on high for 4 to 6 minutes. after 4 minutes add
time in 30 second increments. The idea is to have a dried jerky,
which means a color change from brown to dark brown, and a
consistency in the meat that has changed from supple to leathery in
it's texture.
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