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Beef jerky suggestions?
- Thread starter KOArtist
- Start date
gymratforlife
Banned
Id like to have a recipe too if any1 can help you will give them Karma.Avo said:
There are numerous ways to make beef jerky. The easiest is using a food dehydrater. You can slice the meat very thin1/8-1/4 of an inch in thickness(the butcher can do this for you). Then season it with whatever you prefer i.e. salt and pepper, italain dressing soy, teryaki... The drying process in the dehydarter will take 24-48 hours depending on how full the machine is. It is important to rotate the trays to get an even drying time. You can also use a low fat meat ground meat. Venison and turkey work well for this method. Take about an ounce and a half and roll it under a rolling pin to a thickness of 1/4 of an inch. Make sure you use plastic wrap under the meat and over the meat in between the rolling pin to prevent any cross contamination. The width of the jerky is whatever you prefer. Season the jerky however you prefer. You can also use the oven. Convection ovens work best because the fan circulates the heat promoting even cooking. Place the sliced meat on the wired racks after it has been seasoned. Cook 180-200 degrees. Rotate the racks as well. This should cook for about 8-12 hours. Many home ovens will not cook that low. The oven method does not work well when using the ground meat. Hope this helps out guys.
redguru
New member
Why not try turkey jerky?
Turkey Jerky
1 pound boned and skinned turkey breast or tenderloins
1 tablespoon salt
1/2 cup water
2 tablespoons firmly packed brown sugar
2 cloves garlic, minced or pressed, or 1/4 teaspoon garlic powder
1/2 small onion, minced, or 1/2 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon liquid smoke
Nonstick cooking spray
Rinse meat and pat dry. Pull off and discard any fat and connective tissue. For easier slicing, freeze meat until it's firm but not hard. Cut into 1/2- to 1/2-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 upon drying method, evenly coat dehydrator racks (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 1 5-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 degrees until a cool piece of jerky (remove from the dehydrator and let stand about 5 minutes) cracks and breaks when bent; this should take 4 1/2 to 5 hours.
In an oven set at 150 degrees to 200 degrees, place pan on center rack; prop door open about 2 inches. Dry until a cool piece of jerky (see above) cracks and breaks when bent, 3 to 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.
Per ounce : 88 cal. ; 15 g protein; 3 g carbo. ; 1g fat,- 40 mg chol.; 751 mg sodium.
Turkey Jerky
1 pound boned and skinned turkey breast or tenderloins
1 tablespoon salt
1/2 cup water
2 tablespoons firmly packed brown sugar
2 cloves garlic, minced or pressed, or 1/4 teaspoon garlic powder
1/2 small onion, minced, or 1/2 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon liquid smoke
Nonstick cooking spray
Rinse meat and pat dry. Pull off and discard any fat and connective tissue. For easier slicing, freeze meat until it's firm but not hard. Cut into 1/2- to 1/2-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 upon drying method, evenly coat dehydrator racks (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 1 5-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 degrees until a cool piece of jerky (remove from the dehydrator and let stand about 5 minutes) cracks and breaks when bent; this should take 4 1/2 to 5 hours.
In an oven set at 150 degrees to 200 degrees, place pan on center rack; prop door open about 2 inches. Dry until a cool piece of jerky (see above) cracks and breaks when bent, 3 to 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.
Per ounce : 88 cal. ; 15 g protein; 3 g carbo. ; 1g fat,- 40 mg chol.; 751 mg sodium.
