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!
Monday, May 11, 2009
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.
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