Beef Jerky

Monday, June 17, 2013

Three Easy Beef Jerky Recipes

If you love beef jerky, try one of these three easy recipes at home!
If you are looking for some great beef jerky recipes to try at home that won’t break the bank or take weeks to prepare, then some of these may be helpful. Making your own beef jerky can take anywhere from 4 to 24 hours, depending on the preparation method you choose and how much time you allow your strips to marinade. Just remember the bigger or longer strips of meat you have the longer they will take to marinade properly. There also may be some recipes you find that call for a dehydrator to cook the beef jerky so if you do not have one or access to one, make sure you follow recipes using an oven, grill, smoker or other appliance you have. Check out these three beef jerky recipes below for a great tasting jerky made from your very own kitchen.
Sweet & Spicy Beef Jerky (Does Require a Dehydrator)
·  1 lb. beef (or any type of meat)
·  1 Tb. of onion powder
·  1 Tb. of garlic powder
·  5 Tb. liquid smoke flavoring
·  1/4 c. Worcestershire sauce
·  1/4 c. teriyaki sauce
·  1/3 c. balsamic vinegar
·  1/2 c. pineapple juice
·  1/2 c. brown sugar
·  2/3 c. soy sauce
·  1 tsp. red pepper flakes
·  2 tsp. pepper
·         Take your onion powder, garlic powder and some pepper and marinade your strips in them.
·         Place your marinated strips in the refrigerator until the next step is completed.
·         Take the rest of your spices, sauces and pineapple juice and bring them to a medium heat on the stove top.
·         Once the mix is completed, then take your strips out of the refrigerator, coat them with the new “sauce” you made and then recover them.
·         Place your strips back in the refrigerator for another 3-4 hours.
·         Take your strips out and then place them on the racks of your dehydrator, making sure there a little space in between the two.
·         Add any more spices or peppers you would like to while you are putting the strips on then allow them to dry for about 4-5 hours.
·         Let cool, enjoy and store properly!
Pipi Kaula (Hawaiian Style Beef Jerky)
·         1-1/2 Tbsp sugar
·         1 clove of minced garlic
·         1 piece of crushed ginger
·         3/4 cup soy sauce
·         2 Tbsp Hawaiian salt
·         2 lbs flank steak
·         Optional – 1 crushed red chili pepper for spiciness
·         Place your steak in the freeze for about 30 minutes before cutting, just to make it a little easier.
·         Cut eat piece to about 1 ¼ inch thick – which is about an inch thicker than most American beef jerky
·         Take your ginger, garlic, sugar, salt and soy sauce and create a nicely blended marinate in a Ziplock style bag and leave it overnight in the refrigerator.
·         For those using a traditional drying box for Hawaiian jerky (not required) make sure you put your meat in the box for two days and leave it outside during the day in direct sunlight. Bring it in at night only, but this method can be prepared in a regular oven as well.
·         Set your oven to 175 F and get your cake sheet or other baking sheets ready.
·         Place the strips on your sheets with space between them so the air can circulate while they are drying.
·         Dry them in your oven for about 7 hours and then let them cool for at least an hour when you remove them.
·         Keep your jerky in the refrigerator as room temperature can cause it to lose flavor quicker.
Pillowcase Beef Jerky (oven, smoker or dehydrator options)
·         Your portion preference of salt & pepper
·         1 large Butt Roast (boneless)
·         Cut off and discard any connective tissue or fat from your butt roast
·         Cut off each muscle individually as well
·         Cut your meat in strips going across the grain into thin slices. Usually 1/8 of an inch is good because the meat is much easier to dry the thinner and small it is.
·         Take your salt and pepper and cover all sides of the meat strips, be as generous as you want according to your taste buds
·         Use a cake or oven rack to lay the strips out, leaving a little space in between for air
·         You can place the racks in an oven, smoker or even in a dehydrator too
·         Cook your strips at a low heat 150-180 F (depending on cooking method) and try to turn them about every 4 hours or so
·         Once the strips are dry you want to store them in a pillowcase, yes you read that right. Plastic will give the jerky a plastic taste and doesn’t allow the jerky to breath like it should.

These are all three really great recipes for you to try at home. Whether you are using an oven, dehydrator or a smoker you can accomplish some great tasting jerky without a whole lot of effort. Hopefully these beef jerky recipes will get you started in creating your very own beef jerky. 

No comments:

Post a Comment