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 Spicy. Show all posts
Showing posts with label Spicy. Show all posts
Saturday, May 16, 2009
Wednesday, May 13, 2009
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!
Monday, May 11, 2009
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~!
Subscribe to:
Posts (Atom)
Posts
