How to make Barbecued Beef Jerky.
You won’t ever want store-bought jerky again after having homemade jerky.
- Trimmed of all fat and cooked to 160°F, 3 pounds of lean beef (flank or round)
- Ketchup in a cup
- 12 cup red wine vinegar 14 cup brown sugar tightly packed
- 2/oz. Worcestershire sauce
- Dry mustard, two tablespoons
- One tablespoon of onion powder
- Salt, 1 teaspoon; freshly ground black pepper, 1/4 teaspoon A little spicy sauce is added.
Freeze the beef in a basin until ice crystals form, approximately one to two hours, to facilitate chopping. Take a thin knife (an electric knife works well for this) and cut the material against the grain.
YIELD: 3/4 POUND (TWENTY-FOUR 1-1/2-OUNCE SERVINGS)
NOURISHMENT PER SERVING
- Mix the remaining ingredients in a large, impermeable basin.
- Include the beef strips, secure the lid, and chill the bowl overnight.
- Adhere to the manufacturer’s instructions when using a dehydrator to dry the beef strips.
- Preheat your oven to 145 degrees Fahrenheit to dry jerky.
- Drain and pat the meat dry. Place the pork strips on oven racks and hold the oven door open with the handle of a wooden spoon to let moisture out.
The meat should be dried for 4-6 hours before cooling. Bend one piece to see how it bends. It is prepared if it doesn’t malfunction. The food is overdone if it does. Dry a bit longer if moisture is present. - Put the item in a spotless freezer container, and freeze it for three days.
- Keep in an airtight container for up to 6 months in the freezer or 2 months in the refrigerator.
Note: You may cook the meat in the marinating liquid after step 3 so long as the temperature of the liquid registers at 160°F on a food thermometer instead of cooking it first.
Turkish jerky from Asia
This turkey jerky, which is low in fat and tasty, will liven up your next picnic.
- 1 pound of boned, peeled, fat-free, and steam- or oven-roasted turkey breast at 160°F.
- 1/2 cup water
- Soy sauce, 1/4 cup
- Brown sugar, 2 teaspoons, tightly packed
- two tablespoons of Worcestershire sauce
- Black pepper, freshly ground, 1 teaspoon
- 1/four teaspoon of garlic powder
- 1/four teaspoon of onion powder
To make slicing the turkey simpler, freeze it until ice crystals form, and then thinly slice it against the grain (an electric knife is good for this).
- In a nonporous dish, thoroughly whisk the remaining ingredients.
piece of turkey to the mix. Refrigerate overnight with a tight cover. - Adhere to the manufacturer’s instructions when using a dehydrator to dry.
- Set the temperature control to 150°F before turning on the oven.
- Set the dried-off, drained pork strips on the racks in the oven. Dry meat for 18 to 24 hours, and prop the oven door open with the handle of a wooden spoon to let moisture out. Let cool. By bending one piece, test it. It is prepared if it doesn’t malfunction. The food is overdone if it does. Dry a bit longer if moisture is present.
- Insert into a spotless freezer container, and freeze for three days.
- Keep in an airtight container for up to 6 months in the freezer or 2 months in the fridge.
Note: You may cook the meat in the marinating liquid after step 3 so long as the temperature of the liquid registers at 160°F on a food thermometer instead of cooking it first.
12 POUND (SIXTEEN 1-OUNCE SERVINGS) OF YIELD WITH A HALF POUND OF NUTRITION PER SERVING
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