Dry Beef Jerky Seasoning Recipes
DRY CURE SOUTHWEST BEEF JERKY
This was my first experiment with dry cure jerky. It's a peppery jerky with the flavors of chili. The beef sold as "fajita meat" works perfectly for jerky; it's lean and in good-sized slices. Prep time includes seasoning the beef overnight. Serving size is approximate - how much can you eat at one time?
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 15h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.
- If you have a dehydrator, by all means use it.
- My oven method: Place aluminum foil on oven rack.
- Preheat oven to 170 degrees F (that's as low as my oven will go--).
- Put meat on baking racks then set on the foiled oven rack to dry.
- Prop the oven door open with an oven mitt to allow moisture to escape.
- In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).
DRY JERK SEASONING
This seasoning is excellent for fish, vegetables, anything! It is not as strong as a rub or marinade. From Jerk from Jamaica.
Provided by susie cooks
Categories Low Cholesterol
Time 10m
Yield 5 tablespoons
Number Of Ingredients 11
Steps:
- Mix together all ingredients.
- Store the leftover seasoning in a tightly closed glass jar. It will keep for over a month.
Nutrition Facts : Calories 20.6, Fat 0.2, SaturatedFat 0.1, Sodium 932.1, Carbohydrate 4.9, Fiber 0.8, Sugar 2.6, Protein 0.4
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