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!
Showing posts with label Salty. Show all posts
Showing posts with label Salty. Show all posts
Saturday, May 16, 2009
Tuesday, May 12, 2009
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!
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