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Meat Beef Jerky
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 14 Jun 2007
Posts: 75
Location: izmir

PostPosted: Mon Jun 18, 2007 8:21 am    Post subject: Beef Jerky Reply with quote

Beef Jerky

3-5 lb. lean meat (as arm roast, brisket, or rump roast), sliced 1/8 inch thick
1 bottle Liquid Smoke
1 bottle Worcestershire sauce
1 1/2 tsp. garlic powder
1/2 tsp. black pepper
2 Tbs. soy sauce
salt, seasoned salt, and brown sugar to taste

Combine ingredients in shallow flat pan or bowl. Set aside for marinade.
Trim all visible fat from meat. Place in marinade, let set about 30 minutes.
Put the meat on a rack in the oven: just drape it over the oven wires. Set the oven at a low temperature (no more than 150. Leave door to oven ajar; you are drying not cooking the beef. Turn beef after 3 hours. Total drying time is about 7-8 hours.

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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 30 Jun 2007
Posts: 381

PostPosted: Wed Jul 11, 2007 8:24 am    Post subject: Beef Jerky Reply with quote

Beef Jerky

I make jerky in my food dehydrator all the time. Here’s my recipe... Find the leanest roast you can at the supermarket, have them trip excess fat and slice it for jerky. They don’t charge extra here. You’ll still have fat to trim when you get home. It’s impossible to get it all so just go for the big chunks.
Put all the trimmed meat into a ziplock bag and add enough soy sauce to coat the meat and liquid smoke to taste (a matter of drops). My mom likes her jerky sweet so she adds some artificial sweetener. I don’t like it sweet so I skip this step. Let this marinating meat sit overnight in the fridge.
Lay in single layers in your food dryer and dry on a hot setting. Don’t over dry it. You want it a bit chewy. When it’s done I blot the excess fat with paper towels. Store this in a sealed container in your refrigerator.
Most soy sauces have some sugar/carbohydrates in them. I think by the time it’s all spread out and dried the carbohydrate count is minimal and certainly less the store bought.

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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 15 Feb 2007
Posts: 672

PostPosted: Mon Sep 08, 2008 6:37 am    Post subject: Beef Jerky Reply with quote

Beef Jerky

1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye−of−round or flank steak, trimmed completely of fat and cut across grain into slices 1/4 inch thick

To aid in slicing meat thinly, freeze the meat slightly until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks, with foil below to catch any drips.
Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in cool, dry area.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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