LAO BEEF JERKY
Make and share this Lao Beef Jerky recipe from Food.com.
Provided by saolao
Categories Asian
Time P1DT5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cut beef into 1/8 inch thick.
- blend garlics and ginger.
- put all ingredients into a bowl with beef and use your fingertips to thoroughly coat the beef.
- place the beef strips onto racks and let it sit in the sun to dry.
- deep fry jerky for 15 seconds and serves.
Nutrition Facts : Calories 1092.9, Fat 93.1, SaturatedFat 17.5, Cholesterol 105.8, Sodium 815.4, Carbohydrate 38.1, Fiber 1, Sugar 33.3, Protein 30.6
BEEF JERKY, COWBOY STYLE BEEF JERKY
A story about beef jerky - Real tradition cowboy type beef jerky was the meat pulled from the side of a cow and meat scraps leftover from butchering (hence the toughness), thick meaty cuts were cured in a salty brine with whatever herbs or spices they had on hand, often it was twisted and tied into knots and then hung on tree limbs and such in direct sunlight until dried or in a smokehouse if they were so lucky. It was a good source of protein on cattle drives, other than beans and hard bread, maybe an occational rabbit or squirrel it was often what they nibbled on most of the day. I use brisket for it's toughness (cowboy style) but use whatever cut you wish. We don't sun dry anymore because of flys and bugs and such. My beef jerky recipe is also excellent for deer meat, buffalo and such, just make sure it is very lean with little or no fat. Deer made this way is my favorite.
Provided by Chipfo
Categories Lunch/Snacks
Time 6h45m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- In a very large bowl mix up all ingredients except the meat and set aside.
- If using a whole brisket separate the flat half and the point half, put the point half away for another use (like smoking it). Trim all the fat from the flat half, it needs to be very lean (You butcher may do this for you, along with slicing it).
- You can partially freeze this for easier slicing, slice into 1/8 or slightly thicker. If you need to, cut in lengths to fit your dehydrator. Or use a gas oven set on 145°F.
- Add slices to bowl with the marinade, with clean hands make sure all the meat is coated without any "dry spots". Press down the meat to remove air and bring marinade to the top.
- Allow to marinade for about 4 hours, stirring the meat a few times during this period to keep the meat coated. I use my hands, washed of course, then press the meat down again.
- If you need more marinade just scale down the recipe and make a little more.
- Place slices in the dehydrator and dehydrate according to manufacturers directions.
- If using a gas oven (I didn't like the results from an electric oven), place several sheets of foil across the bottom of oven, do not cover the heat vents, heat to 145 F, place slices directly on oven rack and close door.
- Allow to dry for 6 to 8 hours. The jerky needs to be dry but still pliable, NOT crunchy. It will bend but not break.
- Store in an airtight container after it has cooled completely.
- When you are eating this pretend your a cowboy on horseback in a cattle drive, all you have to eat everyday is beans, hard bread and beef jerky, tear off a piece with your teeth, jam in down between your cheek and gum, suck on it for a minute or 2, then slowly start chewing the edge until it is gone. LOL, or just enjoy it however you like.
- I call this jerky "Cowboy Style" because it is very tough and chewy, if you do not like tough jerky then use whatever meat you prefer. Round roast works well, just make sure the cut you use is very lean and trimmed of all fat. Fat can turn rancid.
Nutrition Facts : Calories 29.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.5, Sodium 1130.2, Carbohydrate 4.2, Fiber 0.2, Sugar 1.9, Protein 2.7
COPYCAT BEEF JERKY
Make and share this Copycat Beef Jerky recipe from Food.com.
Provided by PugMomma Brenda
Categories Lunch/Snacks
Time 10h20m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Trim all visible fat from meat. Partially freeze. Slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long.
- Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
- Lay beef strips in single layers on oven racks with cookie sheets below.
- Bake at 140° to 150° for 10-15 hours or until they are leathery.Or use a
- commercial dehydrator, following manufacturer's directions.
- With a paper towel, blot any drops of oil from the jerky.
- Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.
Nutrition Facts : Calories 124, Fat 5.6, SaturatedFat 2.3, Cholesterol 49, Sodium 244.5, Carbohydrate 0.2, Sugar 0.1, Protein 16.9
BEST EVER BEEF JERKY
Western Barbecue Beef Jerky! We've been making this for years! I've tried a million recipes, and this is the best! Every year my husband goes deer hunting and every year we make this beef jerky to take on his trip. It's addictive! Your jaw will be aching!!!!!!! (I always use London Broil)
Provided by nursecynthia
Categories Lunch/Snacks
Time P1DT6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients (except the meat) until combined.
- Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
- Remove from marinade, disguarding excess.
- Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
- I have never "over dehydrated" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.
HAMBURGER BEEF JERKY
THE BEST beef jerky recipe. I have made a ton of recipes out of all kinds of things. Roasts, steaks, etc. But the only stuff I get asked for is this stuff. It is so cheap and so versatile.
Provided by Oster71
Categories Lunch/Snacks
Time 6h30m
Yield 5 lbs, 80 serving(s)
Number Of Ingredients 11
Steps:
- Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.
- You need to really get your hands in to mix it well.
- Press into strips with a jerky gun.
- Mix Worcestershire, liquid smoke and ketchup in a shallow dish.
- Coat strips with sauce.
- Place on trays to dry.
- Dry according to your dehydrator manufacturers instructions.
- Other flavors as follows:.
- Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry.
- BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry.
- Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.
Nutrition Facts : Calories 54.5, Fat 2.8, SaturatedFat 1.1, Cholesterol 18.4, Sodium 46.9, Carbohydrate 1.2, Sugar 0.9, Protein 5.7
HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
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