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!
Pepper Spice Jerky
This is a great type of jerky to make when you need to limit your calorie intake, but can't go without some delicious jerky. Despite popular belief jerky can be a healthy snack when made and prepared properly. It also always goes well with nuts if you're on the go and just want to pack a quick snack.
Ingredients:
1 cup of trimmed beef
5mL ground black pepper
A pinch of salt.
To begin, trim the meat well, removing all excess fat, and cutting the slices thinly.
Place the trimmed meat into a bowl, and sprinkle the ground black pepper over the meat. Make sure that the pepper has been evenly mixed throughout the meat to avoid little pepper bombs when you are done. If needed, you can use your thumb to smoothen out any pepper buildups.
Once completed, lightly sprinkle the salt out over the meat, and mix the entire combination with a wooden spoon.
Lay the strips of meat out flat on the dehydrator tray and try to space them apart as much as possible. This will help to dry the jerky out more, letting the pepper stand out a bit better.
Enjoy!
Ingredients:
1 cup of trimmed beef
5mL ground black pepper
A pinch of salt.
To begin, trim the meat well, removing all excess fat, and cutting the slices thinly.
Place the trimmed meat into a bowl, and sprinkle the ground black pepper over the meat. Make sure that the pepper has been evenly mixed throughout the meat to avoid little pepper bombs when you are done. If needed, you can use your thumb to smoothen out any pepper buildups.
Once completed, lightly sprinkle the salt out over the meat, and mix the entire combination with a wooden spoon.
Lay the strips of meat out flat on the dehydrator tray and try to space them apart as much as possible. This will help to dry the jerky out more, letting the pepper stand out a bit better.
Enjoy!
Chewy Bacon Jerky
Dan's Chewy Bacon Jerky:
For the Bacon Lover in all of us!
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
1/2 package of Bacon (From the everyday size packages)
A screen to filter the bacon fat.
This is easily one of the simplest recipes for jerky you will ever come across, but won't disappoint you with its results!
To begin, pan fry the bacon on low-medium heat until the bacon is fully cooked. Its easier to work with if you slightly overcook the bacon, but if you cook it to the normal amount it will be better when you are done. Place the cooked bacon onto a plate with paper towel to absorb the extra bacon fat.
Trim your meat. I would recommend for this recipe to trim all of the fat out of the meat for best results. Once we have added the bacon we will be adding plenty back in anyways.
In your frying pan, let the fat begin to cool off, but not to the point where the fat is going hard. If the fat turns white, turn the heat back on just lightly to keep it in a liquid state.
Place your trimmed meat into a bowl and pour the bacon fat through the filter over the meat. Use a wooden spoon to mix the fat into the meat, and drain any excess. The goal is to lightly coat your meat, without leaving it in a puddle of fat. We are aiming to get the flavor, not the fat itself.
Dice the bacon itself, and add this to the bowl when done. You can add bacon to taste, so don't be afraid if you snack on the piece while your cooking (I know all the real bacon lover's out there will be relieved to hear this :)).
Place the meat flat into your dehydrator, and cook for 4-5 hours based on the thickness of the jerky. Be sure to flip your jerky at least once during the cooking process, but it doesn't actually hurt to flip it several times during the process. This will also allow you to remove pieces as they cook.
Enjoy~!
For the Bacon Lover in all of us!
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
1/2 package of Bacon (From the everyday size packages)
A screen to filter the bacon fat.
This is easily one of the simplest recipes for jerky you will ever come across, but won't disappoint you with its results!
To begin, pan fry the bacon on low-medium heat until the bacon is fully cooked. Its easier to work with if you slightly overcook the bacon, but if you cook it to the normal amount it will be better when you are done. Place the cooked bacon onto a plate with paper towel to absorb the extra bacon fat.
Trim your meat. I would recommend for this recipe to trim all of the fat out of the meat for best results. Once we have added the bacon we will be adding plenty back in anyways.
In your frying pan, let the fat begin to cool off, but not to the point where the fat is going hard. If the fat turns white, turn the heat back on just lightly to keep it in a liquid state.
Place your trimmed meat into a bowl and pour the bacon fat through the filter over the meat. Use a wooden spoon to mix the fat into the meat, and drain any excess. The goal is to lightly coat your meat, without leaving it in a puddle of fat. We are aiming to get the flavor, not the fat itself.
Dice the bacon itself, and add this to the bowl when done. You can add bacon to taste, so don't be afraid if you snack on the piece while your cooking (I know all the real bacon lover's out there will be relieved to hear this :)).
Place the meat flat into your dehydrator, and cook for 4-5 hours based on the thickness of the jerky. Be sure to flip your jerky at least once during the cooking process, but it doesn't actually hurt to flip it several times during the process. This will also allow you to remove pieces as they cook.
Enjoy~!
Dan's Spectacularily Spicy Jerky
This one is a real test for your tastebuds, and anyone with a heart condition, or weakness to spicy foods shouldn't even consider it!
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
1 jalapeno pepper, or 10mL of dried jalapenos
1mL of 'Da Bomb' or other Habanero Pepper liquid.
5mL of Oil (Olive or Vegetable)
2mL of Ground Black Pepper
A pinch of salt.
For this recipie you will really want the meat to soak up all of that spicey flavor. For best results, be sure to trim the meat while leaving a bit of fat on.
First, combine the Oil with the trimmed meat in a bowl, and add the Habanero pepper liquid to the mix. Be sure to watch your hands, that stuff can really burn if you have even a small paper cut!
Next you will want to chop the jalapeno pepper into thin slices. For this recipe, don't dice the jalapeno, it will be used as decoration, and to help soak up some of the extra Habanero sauce.
Once the liquids have been added to your meat, combine the dry ingredients and add them to the mix. You will want the black pepper and jalapeno pieces to be evenly mixed throughout the meat. If you end up with clumps, work them out using your fingers. If you don't, you might end up with a mouth full of pepper! So take your time and be sure to get it all spread out.
Once all of the ingredients are combined place the meat flat in your dehydrator and spread the pieces out throughout. You will want all of the jalapeno pieces to lay on pieces of meat, do not dehydrate them seperately.
Cooking time will be between 4-5 hours. During this time you should slip the pieces at least once, but for better results at least twice. This will help to ensure the meat dries evenly, without the jalapeno slices causing portions to improprly dry.
Enjoy~!
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
1 jalapeno pepper, or 10mL of dried jalapenos
1mL of 'Da Bomb' or other Habanero Pepper liquid.
5mL of Oil (Olive or Vegetable)
2mL of Ground Black Pepper
A pinch of salt.
For this recipie you will really want the meat to soak up all of that spicey flavor. For best results, be sure to trim the meat while leaving a bit of fat on.
First, combine the Oil with the trimmed meat in a bowl, and add the Habanero pepper liquid to the mix. Be sure to watch your hands, that stuff can really burn if you have even a small paper cut!
Next you will want to chop the jalapeno pepper into thin slices. For this recipe, don't dice the jalapeno, it will be used as decoration, and to help soak up some of the extra Habanero sauce.
Once the liquids have been added to your meat, combine the dry ingredients and add them to the mix. You will want the black pepper and jalapeno pieces to be evenly mixed throughout the meat. If you end up with clumps, work them out using your fingers. If you don't, you might end up with a mouth full of pepper! So take your time and be sure to get it all spread out.
Once all of the ingredients are combined place the meat flat in your dehydrator and spread the pieces out throughout. You will want all of the jalapeno pieces to lay on pieces of meat, do not dehydrate them seperately.
Cooking time will be between 4-5 hours. During this time you should slip the pieces at least once, but for better results at least twice. This will help to ensure the meat dries evenly, without the jalapeno slices causing portions to improprly dry.
Enjoy~!
Spicy Dry Jerky
This is one of my favorite recipes, and is really simple to make yourself. You will need:
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
25mL - Buffalo BBQ Sauce (Any common variety)
5mL - Crushed & Dried Red Pepper
1 jalapeno pepper or 10mL dried jalapeno flakes
10mL - Oil (Olive, Vegetable, any)
A pinch of pepper
A pinch of salt
Be sure to trim the meat so that the majority of the fat is removed, and the strips are thin. You will want each strip to be no more than 2mm thick at its thickest points. This is just a preference for spicy dry jerky, so feel free to make changes anywhere you see fit.
Once the meat is properly trimmed place it in a bowl and add the oil.
Dice the jalapeno as much as possible. You will want the pieces to be small, and similar to the crushed red pepper.
Be sure to work in the oil well before adding the other ingredients. This will help them to stick to the meat during the drying process.
After mixed, add the remaining ingredients to the mix. Be sure to work them in evenly with your hands so they are coating the meat and worked in across the jerky.
Once the ingredients have been all combined, lay the strips of jerky flat in the dehydrator with as much space as possible between the pieces. The extra space will help the pieces to dry better.
Cooking time will vary based on your dehydrator, but on mine generally takes about 6 hours. Start to check it after 3-4 and remove pieces when they are cooked throughout, and to your liking.
Enjoy~!
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
25mL - Buffalo BBQ Sauce (Any common variety)
5mL - Crushed & Dried Red Pepper
1 jalapeno pepper or 10mL dried jalapeno flakes
10mL - Oil (Olive, Vegetable, any)
A pinch of pepper
A pinch of salt
Be sure to trim the meat so that the majority of the fat is removed, and the strips are thin. You will want each strip to be no more than 2mm thick at its thickest points. This is just a preference for spicy dry jerky, so feel free to make changes anywhere you see fit.
Once the meat is properly trimmed place it in a bowl and add the oil.
Dice the jalapeno as much as possible. You will want the pieces to be small, and similar to the crushed red pepper.
Be sure to work in the oil well before adding the other ingredients. This will help them to stick to the meat during the drying process.
After mixed, add the remaining ingredients to the mix. Be sure to work them in evenly with your hands so they are coating the meat and worked in across the jerky.
Once the ingredients have been all combined, lay the strips of jerky flat in the dehydrator with as much space as possible between the pieces. The extra space will help the pieces to dry better.
Cooking time will vary based on your dehydrator, but on mine generally takes about 6 hours. Start to check it after 3-4 and remove pieces when they are cooked throughout, and to your liking.
Enjoy~!
Sweet and Juicy Jerky
Sweet and Juicy Jerky:
This is Sam's favorite recipe, and is just as easy to make. You will need:
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
25mL - Honey Garlic BBQ Sauce (Any common variety)
25mL - Brown Sugar
25mL - Margarine or Butter
A pinch of pepper
A pinch of salt
Be sure to trim the meat so that there is extra fat left on the meat, and the strips are on the thicker side. By leaving the strips thicker you can have them come out extra soft.
In a separate container melt the butter or margarine in the microwave or stove top. You will want it to be completely melted.
Once the meat is properly trimmed place it in a bowl and add the butter/margarine.
Be sure to work in the butter well before adding the other ingredients. This is important to have the butter soak in with the meat, rather than leaving it greasy when you're done.
After mixed, add the remaining ingredients to the mix. Be sure to work them in evenly with your hands so they are coating the meat and worked in across the jerky.
Once the ingredients have been all combined, lay the strips of jerky flat in the dehydrator.
Cooking time will vary based on your dehydrator, but on mine generally takes about 5 hours. Start to check it after 3-4 and remove pieces when they are cooked throughout, and to your liking.
Enjoy~!
This is Sam's favorite recipe, and is just as easy to make. You will need:
Ingredients:
1 cup trimmed and sliced fresh beef (either from a roast, or steak)
25mL - Honey Garlic BBQ Sauce (Any common variety)
25mL - Brown Sugar
25mL - Margarine or Butter
A pinch of pepper
A pinch of salt
Be sure to trim the meat so that there is extra fat left on the meat, and the strips are on the thicker side. By leaving the strips thicker you can have them come out extra soft.
In a separate container melt the butter or margarine in the microwave or stove top. You will want it to be completely melted.
Once the meat is properly trimmed place it in a bowl and add the butter/margarine.
Be sure to work in the butter well before adding the other ingredients. This is important to have the butter soak in with the meat, rather than leaving it greasy when you're done.
After mixed, add the remaining ingredients to the mix. Be sure to work them in evenly with your hands so they are coating the meat and worked in across the jerky.
Once the ingredients have been all combined, lay the strips of jerky flat in the dehydrator.
Cooking time will vary based on your dehydrator, but on mine generally takes about 5 hours. Start to check it after 3-4 and remove pieces when they are cooked throughout, and to your liking.
Enjoy~!
Our Jerky Maker
Meet, the Nesco Food and Jerky Dehydrator
Sam and I purchased this little dehydrator a few years back when we first started to make jerky. Its been a great little unit, and still works just as well as the first day we bought it. I strongly recommend it for anyone considering getting into making their own jerky. It also comes with flat plastic trays you can use on the racks for making your own dried fruit bars! Rating: 5 out of 5 Stars!
Making Jerky You Will Like!
Trim the Fat? Or Chew it?
A lot of guides will tell you its important to trim off all of the fat from the meat you buy. But when you eat a steak, isn't is the marbling that draws you to a good steak? A lot of flavor is held in that fatty tissue, so its important to trim the meat the way you want it. Don't be afraid to leave some on, or lots on, the more you leave the fattier your jerky will obviously be, but when done right this can give the meat a great taste and a good chew.
Sam and I tend to leave lots of the fat in because we like a softer chewy jerky, although we started off trimming it all out. Don't be afraid to experiment with different pieces on your first batch, so you can see the results right away!
Soft Jerky, or Tough Jerky?
Jerky eaters know, when you buy commercial jerky, you pay a lot, and its never consistent. Sometimes the jerky will be soft and chewy, and other times its tough and tears. A great advantage to making your own jerky is being able to control this factor, and make jerky exactly the way you want. To control this factor simply add or reduce your cooking/drying time as needed. If you refrigerate your jerky it will also remain softer longer, so if you prefer dry crispy jerky be sure to leave it in a warm dryer spot once its done.
Avoiding bugs
Anytime you are working with raw meats, there is always a risk of contamination. When making jerky use your common sense, and always stick to your standard food safety rules. Remember, when you are cooking/drying the jerky in your jerky machine, it will come out cooked, but also more resistant to bugs. This is why you can make a large amount of jerky at home, and it will remain safe to eat for a lot longer than a steak would. By removing the moisture from the meat, it lowers the chance that bugs will move in, similar to how pasta can remain unrefrigerated before its cooked.
About Sam and Dan
Several years back Sam and I took the plunge and bought a personal jerky maker. A lot of people do this, but oddly you don't hear about too many people making their own jerky.
This happens for many reasons, one of which being its very easy to make bad jerky, and even easier to get wrapped up in all the advice online. A lot of people will scare you into thinking you need to take absurd measures to avoid making bad jerky, when if you use normal food safety and common sense, you shouldn't have problems.
Sam and I have been producing our own jerky for several years now, and have come up with a variety of sweet and spicy flavours to suit our own needs. I hope that you can enjoy some of the recipes that we share here as well!
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