How to cook homade beef jerky? - texas beef jerky
I did when I was younger with my father. I steaks and that you read these lines, I just do not know what temperature to cook and for how long. Strips about 1 1 / 2 inch thick and about 6 inches long. I like my jerky dry. Texas Real sharp. When and for how long should I cook?
Sunday, January 17, 2010
Texas Beef Jerky How To Cook Homade Beef Jerky?
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Beef Jerky
Ingredients:
1 arrachera
1 clove garlic, minced
1 / 2 c Honey
1 pinch pepper
Tb 4 cup lemon juice
1 / 2 c soy sauce
1 pinch salt
Instructions:
Net in the freezer for about half an hour, only to the enterprise. Slice the meat across the grain, about 1/4-inch thick. Combine the remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in a pan and dry in oven at 150 degrees, 12 hours.
"1 1 / 2 to 2 pounds flank
Cup 2 / 3 cup Worcestershire
2 / 3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon Liquid Smoke Tea
1 teaspoon pepper, flakes
Special Equipment: 1 box fan, 4 paper air filter system, and 2 Elastikriemen
Cut skirt steak of excess fat in a plastic tip and in the freezer for 1 to 2 hours in order to identify precisely.
They cut meat from the freezer and sliced the meat with the grain into long strips removed.
Place strips of meat with the remaining ingredients in a large 1 gallon resealable plastic bag and move all the ingredients until evenly distributed. Put the bag in the refrigerator for 3 to 6 hours.
Remove meat from brine and pat to dry. Equitable distribution of meat strips of 3 air filters, put it in the grooves and stacking the filters at the top of each other. Top these with 1 empty filter. Then put the fan into the box on the page andSet filter on top. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug and put the medium term. Allow the meat dry 8 to 12 hours. If you use a commercial dehydrator, follow the manufacturer's instructions.
When dry, cool and dry in an airtight container for 2 to 3 months. "
5 lbs. Minimum (preferably a piece) Fresh breast (lean)
15 to 20 Unzen soy sauce - all brands
15 oz Worcestershire sauce - Lea & Perrins - Preferred
15 to 20 Unzen teriyaki sauce - all brands
2 to 4 tablespoons brown sugar - All Brands
2 to 4 tablespoons garlic powder - all brands
2 to 4 tablespoons onion powder - all brands
2 to 4 teaspoons cayenne pepper - all brands
5-ounce bottle of liquid smoke - all brands and
2 to 4 Unzen Dark corn syrup or molasses for added flavor - all brands
1 - very sharp knife
Add all liquid ingredients is in a container (preferably with a lid or with plastic cover
WRAP) is now Add all other ingredients in the bowl, stirring often. Trim as much fat as
possible) outside of the Rock (flesh. This is the fat of the meat goes bad (rancid) not the
Meat. The meat should be as thin as possible (about 3 / 16 "cut) with the grain.
To help you cut the meat into fine until the freezing of ice crystals formed,
This allows for more sectors and the fast drying time. Place in MarinADE and cut. Verify
Meat with all ingredients, coated with meat and stir from time to time to ensure that all areas
Meat were exposed to the marinade. Cover and refrigerate for 24 hours or more
gentle shaking or stirring the meat at least 2 times viewed.
Now the background when you're ready to dry, place aluminum foil on the bottom of the oven and cover it completely. Try
make a baking sheet to cause fat to be removed when it is obvious that there is more fat than is usually some time after the flesh
has been delivered, you will notice that the trickle tend to emit a burning sensation
Smell, because it lies on the floor of the oven, you can play at any time to replace avoid this.) Is
advisable to open, paper towels on the oven door while loading trays for catching spot
Drippings. The meat on the shelves to fill the top rack first (highest)
and then the second shelf (next to the highest position). Set temperature of at least 160 degrees
(160 - 180 degrees). If visibleand fail to flow, must be activated in all meat
more, because the top of the meat is moister than the bottom. The senior is
drops on the bottom rack and bottom of the meat is moister than the best. Meat
must be reviewed, drying and should be shifted accordingly (the
Rack from the bottom up, from the margins to the center of the heat, etc.) is low, the drying of meat does not cook.
It takes about 4 and 1 / 2 to 6 hours or so, depending on how much and how lean meats
has been resolved, and the temperature. About an hour or two, the oven door must
kept open with a fork or spoon to dissipate heat into the kitchen to hold, is a good idea
You can keep the oven door ajar at all times during the drying process a good circulation and heat
Air. One could say that the meat is cooked when it is folded without breaking a piece of
slightly. But the meat should not be too dry to be flexible and to break. It's better to be
come dry dry to prevent mold can.Let meat cool before storing. This is the
Now you are ready to eat, you can do it in the air to dry for a day or less, in an open
Container. This is now in an airtight container (zip pockets are to be kept as large) for the months
refrigerated, although you can in the fridge for months at a time. Remember, this meat
remain dry, it was set because in a sealed container once totally dried. Do not worry
Change the color of dried meat, clear and hard as it continues dry
over time. It is only important in the long run to keep dry mixed
Storage. The result of all the fun you will be around. 2.5 to 3 pounds or more of the
rough in the city. Try it you'll love
Hope this helps
160 for the first 30 minutes and 130-140 for about 8 hours after .....
www.toxictommy.com
Homemade Beef Jerky:
½ ½ day prep days
15 portions
4 pounds beef roast or flank steak
2 teaspoons black pepper
2 tsp chilli powder
2 teaspoons garlic powder
2 tsp cayenne pepper, more if you are so hot
2 teaspoons onion powder
1 teaspoon Liquid Smoke Tea
1 / 4 cup soy sauce or soy sauce, low sodium --
1 / 2 cup Worcestershire sauce
1 / picante sauce 2 cups Frank's Red
1. Remove all fat from meat.
2. Steak in strips 4 inches.
3. The meat should be about 1 / 2 inch thick.
4. It is easier to cut partially frozen meats.
5. Pound of flesh easily, I do not want to.
6. Mix all ingredients in a large bowl.
7. Mix well.
8. Cover and store overnight in the refrigerator. (8 hours)..
9. Line baking sheet and share with foil.
10. The meat in strips of leaves, no meat overlap.
11. Lower the oven temperature. (150-175 degrees).
12. Bake in oven for six hours and then after about three hours.
13. Jerky is done when the meat is Dr.FDI, depending on the oven.
14. It's worth the wait!
Dried Beef Jerky
1 1/2-2 lbs lean skirt steak
1 / 4 cup soy sauce
1 tablespoon Worcestershire sauce
Pepper 1 / 4 c. Tea
1 / 4 c. Tea garlic powder
1 / 2 teaspoon onion salt
Trim and discard all fat from meat. Cut the meat into long strips 1/4-inch thick (easier if meat is partially frozen). Mix the remaining ingredients.
Add the strips of meat, for all surfaces. The meat absorb most liquids. v
Cover firmly (I use a Ziploc bag) and store in the refrigerator overnight.
Drain liquid.
Arrange strips of meat together, but not overlapping, directly on oven rack.
The dried meat in the oven at lowest temperature of 150 degrees to 200 degrees until the meat is brown, is dry and feels hard (approximately 10 hours or overnight). Cut into 1-inch long pieces with scissors.
Cool completely before storing in an airtight container. Cecina be stored indefinitely at room temperature or fresh in the refrigerator.
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