Ralphs Very Good Jerky Recipes
RALPH'S VERY GOOD JERKY
Make and share this Ralph's Very Good Jerky recipe from Food.com.
Provided by kstrating
Categories Lunch/Snacks
Time P1DT1h
Yield 2 pounds
Number Of Ingredients 10
Steps:
- cut Meat with the grain (not across) & not paper thin.
- Mix all seasonings.
- Add meat to marinade.
- Cover & refrigerate 12 hrs, mixing occasionally.
- Place meat on racks of dehydrator in single layer, not touching, and dry for 10 to 12 hours
- Meat should crack when done, but not crumble.
- Leftover marinade can be saved & reused, if used right away.
Nutrition Facts : Calories 2862, Fat 17.2, SaturatedFat 5.1, Cholesterol 1340.5, Sodium 2193.6, Carbohydrate 138.2, Fiber 3.7, Sugar 114.3, Protein 508.5
LITTLE CHIEF BEEF AND GAME JERKY
This is a very flavorful marinade for beef or game jerky. It's a nice blend of red wine, soy sauce, sugar and salt, with a pepper-onion-garlic zip. I use flank steak sliced about 1/4 inch thick and do the drying in my oven, but if you have a smoker or dehydrator, knock yourself out!
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time P1DT6h
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a plastic zipper bag and refrigerate overnight.
- The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
- Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
- Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.
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