Dry Cure Southwest Beef Jerky Food
DRY CURE SOUTHWEST BEEF JERKY
This was my first experiment with dry cure jerky. It's a peppery jerky with the flavors of chili. The beef sold as "fajita meat" works perfectly for jerky; it's lean and in good-sized slices. Prep time includes seasoning the beef overnight. Serving size is approximate - how much can you eat at one time?
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 15h
Yield 8 serving(s)
Number Of Ingredients 7
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
I see there I see there are a lot of jerky recipes here but they all seem to lack on thing to make jerky you have to cure it. This helps flavor and tenderises the meat a little more it also lets you "Jerk" the meat. Jerky is easy to make and the rule is marinaded it like how you like your steak and you should not go wrong.
Provided by Tayous1
Categories Lunch/Snacks
Time P2DT6h
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 194.2, Sodium 7073.4, Carbohydrate 50, Sugar 50
DEHYDRATOR/OVEN BEEF JERKEY
Mouth water beef jerky made from ground meat and a "Jerky Gun". Directions for a dehydrator or oven included.
Provided by The Hen Basket
Categories Meat
Time 8h10m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix the beef/turkey and all the ingredients in a large glass bowl, then cover it with plastic wrap and left it to refrigerate/marinate for about 4-5 hours.
- Using your Jerky Gun, fill your dehydrator racks, careful not too overlap the slices.
- After all the raw jerky slabs placed onto my trays run the dehydrator for about 8-10 hours at 145 degrees. The last hour periodically check on the consistency of the jerky. The edges will be the first to dry out. When the center still had a tiny bit of "softness" to it seems to be the consistency that is perfect to me. For a tougher jerky, of course, cook longer and just keep checking. Take a piece out and let it cool and see what you think about the consistency. When the jerky is cooled, it tends to stiffen up a bit. So, keep testing until you find your perfect "bite".
- The final count all depends on what length of jerky slabs you make. If you made your pieces about 6-7 inches long, you could get about 70 (give or a take) pieces. If you choose to go for the longer (11 inches), you should end up with about 40ish pieces. That's alot of jerky!
- Note~ Don't have a dehydrator, no prob. Just place jerky on baking sheets and stick in a 150-170 degree oven for 8-12 hours. Flipping over every couple of hours. If you have a cooling rack that will fit on top of your baking sheet, that is even better as this will allow the heat to evenly cook the meat where you would not have to flip the jerky. Place a wooden spoon in the oven door, as to prop it open. This will help the drying process by allowing the moisture to escape. Your house will smell AMAZING too!
Nutrition Facts : Calories 3228.3, Fat 160.7, SaturatedFat 55.3, Cholesterol 1216.2, Sodium 18216.2, Carbohydrate 57.9, Fiber 2.6, Sugar 30.2, Protein 377.7
BEEF JERKY
Easy to make, everyone loves it. Servings of 1 -15, it depends on how many you let try it. It's gone in a hurry.
Provided by Beerluvr
Categories Meat
Time 11h35m
Yield 1-15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 13607.5, Fat 1288.3, SaturatedFat 534.9, Cholesterol 1797.8, Sodium 44796.5, Carbohydrate 272.6, Fiber 8.3, Sugar 227.7, Protein 234.9
BEST BEEF JERKY
This is a simple recipe for beef jerky that ends up making the best jerky you have ever had. Don't waste money buying jerky at the store - get a food dehydrator and make your own!
Provided by profken
Categories Meat
Time 12h15m
Yield 12 ounces, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut steak into thin slices across the grain. Cut the resulting strips into 2 inch segments.
- Place all the remaining ingredients in a 1 gallon zip-top bag. Close the bag and move around to mix the ingredients.
- Add the meat strips to the bag. Place bag in refrigerator and marinade for at least 4 hours. It is fine to leave overnight.
- Drain meat and place on racks of a food dehydrator. Follow manufacturer's instructions. Will take at least 8 hours to dry.
- Once fully dry, store in a cool, airtight container for up to 3 months.
Nutrition Facts : Calories 142.1, Fat 5.7, SaturatedFat 2.4, Cholesterol 46.3, Sodium 976.6, Carbohydrate 6.2, Fiber 0.4, Sugar 3.4, Protein 16.1
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