Jerky Spices

Here is my preferred method beef jerky / recipe:

Meat: Generally, I expect to go to London Broil on sale. If I can get it for $ 2 a pound or less, it's time to beef jerky. You can use any type of beef, London Broil, but seems to be the easiest to work with meat. You do not want to be drying a real fatty meat because the fat is not really dehydrated. Then you may turn rancid fat is a bad thing.

I begin by cutting the meat really, really thin. The best way to do is get the butcher to do. If you have a butcher in Nice is a huge favor. If your butcher does not slice the meat is on sale (since the slicing is often seen as value added) then you must do yourself. Make sure your knife is really sharp so you can slice very thin slices. I often keep a piece of flank steak rolled in the freezer for about an hour so it is very cold or partially frozen. Slice into the grain.

Once the meat is cut, it is time to marinate for about 24 hours. I whipped together some of the following ingredients:

aec 1 c. soy sauce

aec 2 T. Worcestershire sauce

aec 1 / 2 c. brown

aec 1 T. garlic powder or minced garlic

aec 1 T. salt or Lawry's seasoning salt

aec 2 t. pepper

aec 1 / 2 c. white vinegar (which softens the meat) or 1 / 2 c. lemon juice or lime juice (which also softens the meat by breaking down the tough fibers)

Any other spices that strike my fancy can also get thrown in. It is essentially a flavored teriyaki marinade that will produce a jerky teriyaki. This is our favorite. If you want to leave the theme teriyaki, you can go with vinegar (or lime juice), salt, pepper and garlic.

After the meat has marinated about 24 hours in this (store in the refrigerator while it is marinating and stir it a few hours), it is time to start drying.

Spread the meat on the dehydrator trays and dehydrate on "High". When the meat is dried (and you will be able to tell when it is), it is done. The house smells absolutely delicious while the beef jerky is dry. It is difficult to prevent him from eating before it's done!

The jerky should be stored in ziplock bags (assuming you have enough storage) in the freezer. Especially in humid climates, you do not want the dehydrated meat to sit at room temperature.

Then be prepared to defend your beef jerky hordes kidnappers who have been feeling the dehydration for two days!

WARNING: If this dehydration is happening in my own kitchen, for my own family. In any case, I am implying that the safety standards of the industry are maintained in the process of dehydration. Please do not tell me if this does not meet certain business standards. I already know that. I am an amateur cook, using methods in my own home kitchen.

ok youll need to buy a dehydration of meat you can buy a grill londol and cut into thin srtrips Wil you also need the sauce smoke is not exactly what they require and add a little red Hot Stuff stirrer Peeper takes I think overnight to dehydrate and you should also soak the meat in the sauce mix

Yes, please www.toxictommy.com for more information.

Tommy