Bambi Jerky Recipes

THE ULTIMATE BEEF JERKY RECIPE

Steps:

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine marinade ingredients in a blender and blend until the peppers have been chopped into very small pieces. Place in a bowl or ziplock bag.
• Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
• Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
• Load dehydrator trays with jerky strips leaving room for air to circulate I used my Excalibur Dehydrator and dried for 3 hours at 165°F and 1 hour at 145°F
• The jerky is finished when it bends and cracks, but does not break in half.

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!

Steps:

• In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
• In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
• Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
• Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

BAMBI JERKY

Steps:

• NOTES: 1) This recipe will make jerky in one day, but the jerky won't keep for very long because it wouldn't have adequate cure time. Refrigerate this jerky and eat it within a month. 2) The Red Savina Powder can be purchased at www.wildpepper.com and is an incredibly hot ground pepper powder. I use it in a ton of different recipes because I love spicy food, but Cayenne powder can be used as a much milder substitute.
• Combine the ground meat with all ingredients except the LAST THREE (Liq. Smoke, Whiskey, & Pepper).
• Mix the meat and the spices up very well. I use an electric mixer, but a bowl and a wooden spoon work too.
• Put the now seasoned meat on a large piece of wax paper. Put another piece of wax paper on top and use a rolling pin to flatten it out until it's about 1/4 inch thick. If little pieces come off the edges, just put them in the middle of your meat slab and roll it out until they're flat again.
• Put your liquid smoke and whiskey in an empty spray bottle and shake it up well.
• Take off the top piece of wax paper and spray the meat well with the whiskey/liquid smoke mixture.
• Sprinkle the coarse ground Black Pepper all over the meat.
• Replace the paper with a Fresh piece of Wax Paper.
• Flip the entire slab over and repeat the spray and sprinkle step on that side too.
• At this point, you're ready to cook. You can use either an outdoor grill, an Oven, a Smoker, or a Dehydrator. Whichever one you choose, you're going to want to transfer the meat slab to something that is slotted/ventilated. Wire jerky trays would be best, but there are many ways to to this.
• If you're using the oven or a grill, Try removing the Oven/Grill racks, cover them with aluminum foil, and then use a fork to poke tons of holes in the foil. Spray the foil with Cooking Spray, and put the meat on there.
• If you're using a Dehydrator, then you've already got good slotted racks.
• For any of these cooking methods, you should cook the jerky at between 150° to 200° for about 6 to 8 hours or whatever your preferred crispiness is.
• For a grill or an oven, if you can't set it for that low of a temperature, use a screw driver or a hammer to prop the door open slightly.
• Check the meat after 5 hours and every half hour after that. It will be ready to eat at about 5 hours, but you'll probably like the jerky better if it's more dry than that.
• Use a pizza cutter to cut into strips.

THE BEST HOMEMADE BEEF JERKY RECIPE

Steps:

• Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
• Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
• Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
• Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
• Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
• Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
• Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
• Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)

BAMBI

Steps:

• Build over ice in a highball glass.
• Fill up with Sprite and top with a splash of Roses Lime.

SATI BABI

Steps:

• In a glass bowl or dish, mix together the salt, pepper, coriander, cumin seed, and vegetable oil. Add pork cubes, and stir to coat. Let stand for 20 minutes. Add onion, brown sugar, soy sauce, and ginger; stir to blend. Cover and refrigerate for at least one hour, but best overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Thread pork cubes onto skewers.
• Cook pork on the grill, basting frequently with the remaining marinade. Turn occasionally until cooked through, about 15 minutes. Serve sprinkled with lime juice to taste. Discard any unused marinade.