Sweet Peppery Jerky Sludge Recipes

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!

Steps:

• In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
• In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
• Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
• Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

SWEET & PEPPERY JERKY "SLUDGE"

Steps:

• In large bowl combine all ingredients until thoroughly mixed. This will build muscle! (I use my stand mixer.).
• Slice meat thinly, about 1/8 to 1/4 inch. Fillet trout, leaving skin on. If using beef, it is easier to slice thinly while still partially frozen.
• Smoosh a thin layer of the sugar mixture into bottom of a baking dish and lay meat slices or fish fillets over.
• Keep layering, ending with the last of the sugar mixture. Don't worry if all the meat isn't completely covered. The marinade will liquify somewhat overnight.
• Cover with plastic wrap and refrigerate overnight, 12 hours.
• Next day rinse meat very lightly, just to get the chunks off, leaving a sugary glaze.
• FOR DEHYDRATOR:.
• Place meat on trays and dehydrate 160* for approximately 6 hours, checking for desired doneness at about 5 hours.
• FOR SMOKER:.
• Allow meat to dry and form the pellicle uncovered in the refrigerator for approximately 2 - 4 hours.
• Place in smoker and smoke for approximately 4 hours, checking for desired doneness at about 3 hours.

MIKE'S PEPPERED BEEF JERKY

Steps:

• Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
• Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
• Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
• If desired, sprinkle strips with more coriander seeds and black pepper.
• Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.