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Dad’s Turkey Jerky
Great Beef Jerky by Gary
Hamburger Beef Jerky Recipe
Herb & Garlic Ground Meat Jerky
Jerky Made Simple
Jerky Venison
Jimmy’s Venison Jerky
Maple & Dijon Jerky
Salmon Jerky
Spicy Turkey Jerky
Teriyaki Jerky
Venison Jerky
Watermelon Jerky
Western BBQ Jerky
MORE RECIPES (Click Here)
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Time: 30 minutes
Cooking Time: 2 hours
Ready In: 19 hours
Servings: 1 pound
INGREDIENTS:
2 pounds boneless skinless turkey breast
2 tablespoons chilli-garlic paste
2 teaspoons dried red chilli flakes
3/4 cup soy sauce 3 tablespoons honey
DIRECTIONS:
1. Slicing the turkey is easier if it is frozen firm.
Hence place the turkey in a baking sheet, cover it with plastic wrap or foil and
Watermelon Jerky
Western BBQ Jerky
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***Beef Jerky
Ingredients
1 ½ to 2 pounds flank steak
⅔ cup Worcestershire sauce
⅔ cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Directions
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Dehydrate at 155° for 7-8 hrs or longer if needed.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
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Dehydrated Turkey Jerky Preparation Time: 30 minutes
Cooking Time: 2 hours
Ready In: 19 hours
Servings: 1 pound
INGREDIENTS:
2 pounds boneless skinless turkey breast
2 tablespoons chilli-garlic paste
2 teaspoons dried red chilli flakes
3/4 cup soy sauce 3 tablespoons honey
DIRECTIONS:
1. Slicing the turkey is easier if it is frozen firm.
Hence place the turkey in a baking sheet, cover it with plastic wrap or foil and
freeze for 2 hours. Then remove it from the fridge and slice the turkey into
1/4 inch slices.
2. In a large bowl combine the chilli garlic paste, red chilli flakes, soy sauce and
2. In a large bowl combine the chilli garlic paste, red chilli flakes, soy sauce and
honey and immerse the turkey slices in this marinade. Cover the bowl and keep
it in the fridge for 12 hours.
3. Remove the bowl and drain the marinade by inverting the bowl in a colander.
3. Remove the bowl and drain the marinade by inverting the bowl in a colander.
Let the turkey come to room temperature in about 30 minutes.
4. Meanwhile preheat the oven to 165 degrees F. Line the bottom of the oven
with foil and spray cooking spray on the oven rack.
5. Soak any excess marinade from the turkey strips using paper towels and then arrange them horizontally across the racks such that they do not touch each
5. Soak any excess marinade from the turkey strips using paper towels and then arrange them horizontally across the racks such that they do not touch each
other.
6. Place the racks back in the oven and dehydrate the jerky for about 2 hours.
6. Place the racks back in the oven and dehydrate the jerky for about 2 hours.
7. Remove from the oven and let the jerky cool before serving or storing!
Hansan, Kimberly. Dehydrating Food: The Ultimate Guide (pp. 4-5). Unknown.
Hansan, Kimberly. Dehydrating Food: The Ultimate Guide (pp. 4-5). Unknown.
Kindle Edition.
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JERKY
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
2 tbsp. Worcestershire sauce
2 tbsp. Liquid Smoke
CURRIED JERKY:
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1/16 tsp. ground cloves
1/8 tsp. ground cumin
1 1/2 tsp. curry powder
1/2 tsp. garlic powder
1 tsp. ground ginger
WESTERN BARBECUE JERKY:
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dry mustard
3 tbsp. brown sugar
1/3 c. red wine vinegar
1/3 c. ketchup
MIDDLE EASTERN JERKY:
1 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. coriander
1/4 tsp. chili powder
1/4 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. ground cumin
KOREAN JERKY:
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1 tsp. monosodium glutamate, optional
1/4 c. soy sauce
1 tbsp. dry cooking sherry, optional
2 tbsp. sesame seeds
HAWAIIAN JERKY:
1 tsp. salt
1 tsp. ground ginger
1 tbsp. brown sugar
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 crushed garlic clove
1/4 c. pineapple juice
1/4 c. soy sauce
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JERKY
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
2 tbsp. Worcestershire sauce
2 tbsp. Liquid Smoke
CURRIED JERKY:
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1/16 tsp. ground cloves
1/8 tsp. ground cumin
1 1/2 tsp. curry powder
1/2 tsp. garlic powder
1 tsp. ground ginger
WESTERN BARBECUE JERKY:
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dry mustard
3 tbsp. brown sugar
1/3 c. red wine vinegar
1/3 c. ketchup
MIDDLE EASTERN JERKY:
1 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. coriander
1/4 tsp. chili powder
1/4 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. ground cumin
KOREAN JERKY:
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1 tsp. monosodium glutamate, optional
1/4 c. soy sauce
1 tbsp. dry cooking sherry, optional
2 tbsp. sesame seeds
HAWAIIAN JERKY:
1 tsp. salt
1 tsp. ground ginger
1 tbsp. brown sugar
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1 crushed garlic clove
1/4 c. pineapple juice
1/4 c. soy sauce
~~~~~~~~~~~~
Cauliflower Jerky
Chicken Jerky
Cola Jerky
Hamburger Beef Jerky
]
Herb &Garlic Ground Meat Turkey
Jerky, Cheese & Tomato Biscuits
Salmon Jerky
Spicy Turkey Jerky
Turkey Jerky
Watermelon Jerky
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Salmon Jerky
Recipe courtesy of Alton Brown
Yield:4 servings
Level:Easy
Ingredients
1 1/4 pound side of salmon, skin on, pin bones removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke
Directions
Place the salmon in the freezer for 45 minutes to 1 hour.
Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Recipe courtesy of Alton Brown
Read more at: http://www.foodnetwork.com/recipes/alton-brown/salmon-jerky-recipe.html?oc=linkback
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https://www.facebook.com/media/set/?set=oa.1102414130119413&type=3
Cauliflower Jerky
Chicken Jerky
Cola Jerky
Hamburger Beef Jerky
]
Herb &Garlic Ground Meat Turkey
Jerky, Cheese & Tomato Biscuits
Salmon Jerky
Spicy Turkey Jerky
Turkey Jerky
Watermelon Jerky
❧❧❧❧❧❧❧❧❧❧❧❧
Salmon Jerky
Recipe courtesy of Alton Brown
Yield:4 servings
Level:Easy
Ingredients
1 1/4 pound side of salmon, skin on, pin bones removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke
Directions
Place the salmon in the freezer for 45 minutes to 1 hour.
Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Recipe courtesy of Alton Brown
Read more at: http://www.foodnetwork.com/recipes/alton-brown/salmon-jerky-recipe.html?oc=linkback
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https://www.facebook.com/media/set/?set=oa.1102414130119413&type=3
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