Monday, January 30, 2012

Beef Jerky Recipe

Beef Jerky Recipe
Rating ***
Amount, Item & Brand (If Applicable)
5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand
*You may substitute the beef brisket with your choice of meat.
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand (I didn’t bother)
2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand(didn’t use)
5 oz. bottle Liquid Smoke - Any brand any type( didn’t use)

Beer (amount and type are preference)
2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand 
1 - Very Sharp Knife

1.       Prepare marinade by mixing. Soy Sauce, Worcestershire Sauce, Dark Brown Sugar, Garlic Powder,  Onion Powder, and any other flavours you prefer with your Jerky (e.g. Teriyaki)
2.       Prepare meat by stripping away fat
3.       Cut meat into strips, as thin as possible.
4.       Put both marinade and meat into a dehydrator or into a slow roasting pot for an oven (I Used oven)
5.       Let meat cook for 4-6 hours until meat becomes tough (Jerky) and after four hours , check on meat every 20 minutes to make sure it doesn’t become overdone(too hard and black)
·        If using oven, keep temperature low, 225- 230 degrees.
My recipe did not turn out. I believe that this was due to not being put in long enough. The recipe calls for 4-6 hours however I put it in for 4. I would put it in for 6 hours if I made the recipe again, but this time checking it frequently as I mentioned in the directions. It still tasted good and despite not being jerky, was still enjoyed by my peers.

 Retrived from:

Rhys Stewart

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