Matts Jerky Recipes
MATT'S JERKY RECIPE
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Provided by Mattey
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g
MATT'S JERK CHICKEN
Get ready for a trip to the Islands. You may think jerk chicken is complicated, but really, all it takes is time. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You can smoke the chicken first and finish it on the grill. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into 2 large resealable plastic bags; pour half the onion mixture in each. Seal bags; turn to coat. Refrigerate overnight., Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1-1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill., Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165° when inserted into breasts and 170°-175° when inserted into thighs, 50-60 minutes., Meanwhile, in a small saucepan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat., To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce., Freeze option: Arrange grilled chicken pieces in a greased 13x9-in. baking dish; add sauce. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat chicken, covered, until a thermometer reads 165°, for 40-50 minutes.
Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 419mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.
MATT'S JERKY RECIPE
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Provided by Mattey
Categories Jerky
Time P1DT2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g
MATT'S JERKY RECIPE
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Provided by Mattey
Categories Jerky
Time P1DT2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g
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