Dry Cure Southwest Beef Jerky Food

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

DRY CURE SOUTHWEST BEEF JERKY

Steps:

• In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.
• If you have a dehydrator, by all means use it.
• My oven method: Place aluminum foil on oven rack.
• Preheat oven to 170 degrees F (that's as low as my oven will go--).
• Put meat on baking racks then set on the foiled oven rack to dry.
• Prop the oven door open with an oven mitt to allow moisture to escape.
• In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).

JERKY WITH CURE

Steps:

• Now you can cut your meat 1/4 thick or you can get it done by the butcher. Take the meat and place it in a bowl or container with a lid as you are going to add liquid to the meat, salt, sugar and vinegar. Now add the salt and sugar to the meat in the container mix well. You can add more salt or sugar if you like it is based on taste if you like your jerky salty then go with more salt then sugar just say in the 1 1/4 cup area with the dry ingredients. After you mix the dry ingredients add the vinegar to it. The vinegar makes any fat you did not cut off loosen up during the curing possess it also makes it easy to pull or cut the fat off before you dehydrate it. Then fill the container with water use cold water as hot water sometimes cooks the meat a little. Stir up the sugar and salt and place in the refrigerator for about 24 hours.
• After 24 hours is done take the container empty the cure out of it and if you want wash the meat in cold water to get off any extra cure. Add any type of marinade you would like if you like if you like it on your steak add it to your marinade anything from garlic powder, Worcester sauce, soy sauce, liquid smoke, A1 or even Heinz 57! Add what you'd like and let sit for another 24 hours. After that drain off liquid and add to your smoker, dehydrator or oven.

BEEF JERKY

Steps:

• Mix all of the first 5 ingredients in tupperware bowl stirring steady until sugar dissolves.
• Add the meat, cover and seal, and let set 3 hours.
• Turning several times.
• Mix the next 3 ingredients.
• Drain meat and place on food dehydrator so pieces don't touch.
• Sprinkle spice mixture over meat.
• Finish with the black pepper.
• Dry 8 or more hours until done.

STOVE TOP SMOKER BEEF JERKY

Steps:

• Stir the salt and sugar together in a small bowl. Toss the beef strips in the marinade.
• Refrigerate, covered with plastic wrap for about 6 hours, tossing several times.
• Drain the beef thoroughly in a colander, but do not rinse or pat it dry. Lay the beef strips on the smoking rack, making sure there is space between each so the smoke can circulate. Set up the smoker using the wood chips and smoke the beef over medium heat with the lid cracked until the first wisps of smoke rise and close lid; then reduce the heat to medium-low once the lid of the smoker is closed, for 30 minutes.
• While the beef is smoking, set the oven to 'Warm' or 200ºF.
• After the beef is done smoking, transfer the beef on the rack to a baking sheet. Oven-dry the beef until it is leathery but still slightly pliable, about 4 hours. Leave on the rack in the oven to cool.
• Store the jerky at room temperature in an airtight container or resealable plastic bag. Jerky will last indefinitely.
• Note: When buying beef to make jerky, choose a piece that is about 3 inches long and fairly thin. It will be easier to make strips of the right size. First, cut with the grain into 1/4-inch strips. Lay the strips flat and cut them lengthwise intl 1/2-inch or so widths. Finally, if necessary, cut the strips to about 3 inches in length. Don't worry if the pieces are irregular, that's part of the fun of making your own jerky. Do make sure they are no thicker than 1/4-inch or they won't dry properly.

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.