A spin on modern sushi roll flavouring. Always a unique twist for the sushi lover who also dabbles in jerky.
Ingredients:
1 Cup of trimmed beef
50mL of Soy Sauce
2mL of Wasabi (mixed, not powder)
1 sheet of sushi paper (seaweed varieties are best)
To begin, you will want to cut up the seaweed paper into small strips or cubes. The actual size isn't so important, but you will want it to be small enough to mix with the meat and fluids to pass on the flavour, without being a distraction from the sushi itself. If the paper is crisp enough, feel free to break it up into powder using your hands.
In a separate bowl, combine the soy sauce and wasabi, and mix until they are fully combined. You shouldn't have any 'chunks' of wasabi remaining. Add the beef to your mix, and add the sushi paper. Mix well until all of the ingredients are combined. Allow this mixture to marinade for at least an hour.
Once done marinading, place the strips of beef flat on the dehydrator trays. I will usually remove as much of the seaweed strips as I can, but some always inevitably makes it in. Its just a personal preference, so feel free to leave it all in.
Cook time will vary based on your dehydrator, but it usually 4-6 hours.
Enjoy!
Saturday, May 16, 2009
Wednesday, May 13, 2009
Italian Jerky-o
For fans of Italian spices and herbs, this one is lower in calories than many other recipes and offers a very distinct flavor you will often adopt for your steak dinners too.
Ingredients:
1 Cup of well trimmed Beef
25mL Olive Oil (Other oils can be substituted, but Olive works best)
25mL Red Wine
1 Clove, minced garlic
5mL of Oregano
5mL of Sage
5mL of Thyme
2mL of ground black pepper
2mL of Rosemary
2mL of Marjoram
1mL of Salt
To cut calories, and bring out the other flavours I would recommend trimming most of the fat for this recipe. This is my preference, so always feel free to change it to your liking.
In a bowl, combine your beef, red wine, minced garlic, and olive oil. Using a wooden spoon, mix the bowl well so all of the liquids are soaked up by the meat. If you are using a different meat than beef, or if your beef is already super juicy, it may require added marinade time. You will want the liquids to be fully absorbed into the meat before moving on.
Once your meat has absorbed the liquids, combine the dry ingredients in a separate container, and add them as a 'rub' to the meat. You may need to crush some of your dry ingredients depending on the way you got them. When completed, the beef should be super juicy, but not leaking, with a rough outer coating of the seasonings.
Place the beef flat within your dehydrator, being sure to flip the beef several times during the cooking process. This will allow the juice to stay in the meat, rather than having a tough top and soft bottom.
Cook time varies based on your dehydrator, but is usually about 5-6 hours in mine. This will produce a softer jerky, so add more time if you like your crispy and dry.
Enjoy!
Ingredients:
1 Cup of well trimmed Beef
25mL Olive Oil (Other oils can be substituted, but Olive works best)
25mL Red Wine
1 Clove, minced garlic
5mL of Oregano
5mL of Sage
5mL of Thyme
2mL of ground black pepper
2mL of Rosemary
2mL of Marjoram
1mL of Salt
To cut calories, and bring out the other flavours I would recommend trimming most of the fat for this recipe. This is my preference, so always feel free to change it to your liking.
In a bowl, combine your beef, red wine, minced garlic, and olive oil. Using a wooden spoon, mix the bowl well so all of the liquids are soaked up by the meat. If you are using a different meat than beef, or if your beef is already super juicy, it may require added marinade time. You will want the liquids to be fully absorbed into the meat before moving on.
Once your meat has absorbed the liquids, combine the dry ingredients in a separate container, and add them as a 'rub' to the meat. You may need to crush some of your dry ingredients depending on the way you got them. When completed, the beef should be super juicy, but not leaking, with a rough outer coating of the seasonings.
Place the beef flat within your dehydrator, being sure to flip the beef several times during the cooking process. This will allow the juice to stay in the meat, rather than having a tough top and soft bottom.
Cook time varies based on your dehydrator, but is usually about 5-6 hours in mine. This will produce a softer jerky, so add more time if you like your crispy and dry.
Enjoy!
Hothouse Jerky
Another spin on the spicy variety, but more of the 'pub' flavour buffalo wing lovers will enjoy.
Ingredients:
1 Cup of trimmed Beef
75mL of your favorite Hot Sauce
5mL Crushed Red Pepper
A pinch of Salt
To begin, combine your beef with the hot sauce and salt, and mix with a wooden spoon. Allow this combination to marinade overnight. The longer you allow the marinade to linger, the more 'red' your results will turn out.
Once you have finished marinading your mix, add the crushed red pepper and stir it all up. This if your finished combination which will be placed into the dehydrator.
Be sure to throw away any excess juices from the combination, as hot sauces are very watery and will add a lot of additional cook time to the meat. By allowing the marinade to sit overnight you will ensure that great hot sauce flavour is locked in.
Cook time will vary based on your dehydrator, but generally was 6-7 hours in mine.
Enjoy!
Ingredients:
1 Cup of trimmed Beef
75mL of your favorite Hot Sauce
5mL Crushed Red Pepper
A pinch of Salt
To begin, combine your beef with the hot sauce and salt, and mix with a wooden spoon. Allow this combination to marinade overnight. The longer you allow the marinade to linger, the more 'red' your results will turn out.
Once you have finished marinading your mix, add the crushed red pepper and stir it all up. This if your finished combination which will be placed into the dehydrator.
Be sure to throw away any excess juices from the combination, as hot sauces are very watery and will add a lot of additional cook time to the meat. By allowing the marinade to sit overnight you will ensure that great hot sauce flavour is locked in.
Cook time will vary based on your dehydrator, but generally was 6-7 hours in mine.
Enjoy!
Tuesday, May 12, 2009
Bourbon Sticky Jerky
A great type of jerky to serve to your friends before the big game, or for any lover of Bourbon Whiskey.
Ingredients:
1 Cup of Trimmed Beef
25mL of Bourbon Whiskey, or,15mL of Bourbon Seasoning
25mL of Brown Sugar
5mL of Butter or Margarine
2mL of Salt
To begin, melt the butter or margarine in the microwave or on the stove top.
Combine your trimmed beef and melted butter or margarine in a bowl. You will want to mix it evenly across the surface of the beef to ensure it is well coated.
Once completed, combine the remaining ingredients with the meat, and mix in well. Cover your bowl and place it in the fridge to allow it to marinade. You will want to allow the marinade to sit for at least 1 hour, but anywhere up to 12 is fine, so leave it overnight if you like.
Once finished marinading, place the strips of beef flat into your dehydrator and cook for 5-7 hours, or until cooked thoroughly and to taste. Be sure to throw away your excess sauce rather than pouring it over the meat as it will make the dehydrator quite messy.
Enjoy!
Ingredients:
1 Cup of Trimmed Beef
25mL of Bourbon Whiskey, or,15mL of Bourbon Seasoning
25mL of Brown Sugar
5mL of Butter or Margarine
2mL of Salt
To begin, melt the butter or margarine in the microwave or on the stove top.
Combine your trimmed beef and melted butter or margarine in a bowl. You will want to mix it evenly across the surface of the beef to ensure it is well coated.
Once completed, combine the remaining ingredients with the meat, and mix in well. Cover your bowl and place it in the fridge to allow it to marinade. You will want to allow the marinade to sit for at least 1 hour, but anywhere up to 12 is fine, so leave it overnight if you like.
Once finished marinading, place the strips of beef flat into your dehydrator and cook for 5-7 hours, or until cooked thoroughly and to taste. Be sure to throw away your excess sauce rather than pouring it over the meat as it will make the dehydrator quite messy.
Enjoy!
Teriyaki Classic Jerky
An Oriental spin on your classic jerky recipe. This combination will feed any salt lovers taste buds!
Ingredients:
1 Cup of trimmed beef.
50mL of Soy Sauce
50mL of Teriyaki Sauce
5mL of Seasoning Salt
A pinch of ground black pepper
Trim the beef to your liking, and place the strips into a bowl.
Add the Soy and Teriyaki sauces to the meat, and mix in gently with a wooden spoon. This will add a lot of fluid to the mix so be sure to mix it slowly to avoid spilling.
In a separate bowl, combine your seasoning salt and pepper together.
When finished lay out the strips of beef flat into your dehydrator. Using your finger tips, lightly sprinkle half of the seasoning salt and pepper mixture over the top of the beef, and begin cooking.
After roughly 30 minutes of cooking, before the meat dries, flip the pieces and sprinkle your salt and pepper over the other side.
Cook time for the jerky will be 4-5 hours, or until cooked throughout and to your liking.
Enjoy!
Ingredients:
1 Cup of trimmed beef.
50mL of Soy Sauce
50mL of Teriyaki Sauce
5mL of Seasoning Salt
A pinch of ground black pepper
Trim the beef to your liking, and place the strips into a bowl.
Add the Soy and Teriyaki sauces to the meat, and mix in gently with a wooden spoon. This will add a lot of fluid to the mix so be sure to mix it slowly to avoid spilling.
In a separate bowl, combine your seasoning salt and pepper together.
When finished lay out the strips of beef flat into your dehydrator. Using your finger tips, lightly sprinkle half of the seasoning salt and pepper mixture over the top of the beef, and begin cooking.
After roughly 30 minutes of cooking, before the meat dries, flip the pieces and sprinkle your salt and pepper over the other side.
Cook time for the jerky will be 4-5 hours, or until cooked throughout and to your liking.
Enjoy!
Monday, May 11, 2009
Honey Garlic Sticky Jerky
A spin on your everyday Honey Garlic jerky, that will leave you with finger-licking good jerky!
Ingredients:
1 Cup of Trimmed Beef (Roast or Steak Cuts work best!)
125mL Liquid Honey
1 Crushed Clove of Fresh Garlic
A pinch of salt
Prepare your flavoring in advance, and allow the honey garlic combination at least 1 hour to stiffen in the fridge.
Once ready, place your beef, trimmed, in a bowl and pour the honey combination over top. Using a wooden spoon, mix the honey garlic mixture in with the meat, and place the result in the fridge.
You will need to allow the mixture to marinade for at least 1-2 hours depending on the thickness of the trimmed and cut beef.
When ready, place the strips of beef flat in your dehydrator, allowing excess honey garlic mixture to drain off. This will prevent you from getting stringy strands of honey garlic all over the dehydrator which will be a pain to clean later.
Cook for 5-7 hours depending on the thickness of your beef, and how much honey garlic sauce you left on it.
Enjoy!
Ingredients:
1 Cup of Trimmed Beef (Roast or Steak Cuts work best!)
125mL Liquid Honey
1 Crushed Clove of Fresh Garlic
A pinch of salt
Prepare your flavoring in advance, and allow the honey garlic combination at least 1 hour to stiffen in the fridge.
Once ready, place your beef, trimmed, in a bowl and pour the honey combination over top. Using a wooden spoon, mix the honey garlic mixture in with the meat, and place the result in the fridge.
You will need to allow the mixture to marinade for at least 1-2 hours depending on the thickness of the trimmed and cut beef.
When ready, place the strips of beef flat in your dehydrator, allowing excess honey garlic mixture to drain off. This will prevent you from getting stringy strands of honey garlic all over the dehydrator which will be a pain to clean later.
Cook for 5-7 hours depending on the thickness of your beef, and how much honey garlic sauce you left on it.
Enjoy!
Smokehouse Jerky
For that classic jerky taste without the mess and fuss of an actual smoker needed.
Ingredients:
1 Cup of Trimmed Beef (from a roast or steak cut)
10mL of Liquid Smoke
Salt to taste
Trim the beef to your favorite preference.
Place the beef into a bowl and pour the liquid smoke over top. Be sure to mix in well using a wooden spoon. If you cut the meat thicker (4-6mm) be sure to let the liquid smoke marinate with the beef for at least 1 hour. This will result in a more natural 'smokey' taste, rather than a saucy taste in the tips, with no flavour in the middle. If the meat is cut thin (1-3mm) you can still safely begin the dehydration process immediately.
When the meat is ready, lay the strips out flat with space in between. Flip the meat only once during the cooking process to keep the 'smoke flavour' within the dehydrator as best as possible. Cook for 4-5 hours, or to taste.
Enjoy!
Ingredients:
1 Cup of Trimmed Beef (from a roast or steak cut)
10mL of Liquid Smoke
Salt to taste
Trim the beef to your favorite preference.
Place the beef into a bowl and pour the liquid smoke over top. Be sure to mix in well using a wooden spoon. If you cut the meat thicker (4-6mm) be sure to let the liquid smoke marinate with the beef for at least 1 hour. This will result in a more natural 'smokey' taste, rather than a saucy taste in the tips, with no flavour in the middle. If the meat is cut thin (1-3mm) you can still safely begin the dehydration process immediately.
When the meat is ready, lay the strips out flat with space in between. Flip the meat only once during the cooking process to keep the 'smoke flavour' within the dehydrator as best as possible. Cook for 4-5 hours, or to taste.
Enjoy!
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