THE ULTIMATE BEEF JERKY RECIPE
The best beef jerky recipe made with Habanero Peppers is bound for greatness! The spicy kick of the peppers and the saltiness of the Sea Salt really makes this the top jerky recipe ever! This Ultimate Beef Jerky recipe quickly jumped to the top of my list of hundreds of jerky recipes I have made over the years.
Provided by Will
Categories Beef Jerky Snack
Time 5h
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 0.15 lb, Calories 184 kcal, Carbohydrate 4 g, Protein 24 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 683 mg, Sugar 2 g
CARNE SECA
Carne seca -dried beef or beef jerky- was a staple for early California explorers because it provided nourishment and kept indefinitely without refrigeration. Its chewy, salty quality still appeals to some people.
Provided by Honey Sweet
Categories Meat
Time 7h
Yield 30 Strips
Number Of Ingredients 7
Steps:
- Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
- With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
- Lay the slices flat in a large glass or enamel baking dish.
- Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
- Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
- Remove the meat from the marinade and pat it dry with an absorbent paper towels.
- Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
- Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
- Watch it closely; during the last half hour or so the meat can burn quickly.
- Let cool completely, then store airtight.
Nutrition Facts : Calories 68.7, Fat 2.5, SaturatedFat 1.1, Cholesterol 20.6, Sodium 375.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 7
CARNE SECA JERKY MARINADE RECIPE
Provided by sunitagt
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients and add about 1 lbs of meat. 2. Refrigerate for 12-24 hours. 3. Dry in dehydrator.
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