Spiced Peanut Teriyaki Beef Jerky Food

THE BEST TERIYAKI BEEF JERKY

Steps:

• Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
• Mix ingredients in extra large bowl with whisk until completely blended.
• If beef is more than one inch thick, slice across to create equal thickness.
• Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
• Incorporate beef into ingredients to cover.
• Marinate beef overnight.
• Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
• Hang beef skewers across oven rack so beef hangs freely.
• Cover entire oven rack with skewers of meat.
• Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
• Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
• Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
• Once finished,
• Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
• Remove beef strips from skewers and store them in an airtight container.

SPICED PEANUT TERIYAKI BEEF JERKY

Steps:

• Melt peanut butter over a double boiler with pepper flakes and Maui Maid Teriyaki sauce.
• Brush onto sliced beef.
• Place beef on a sprayed rack and place in a 140F oven for 10 hours.

TERIYAKI BEEF JERKY

Steps:

• Place all dry ingredients in to a glass bowl. Add liquids and blend until salt is dissolved. Place meat in a glass bowl. Cover meat and refrigerate for 24 to 36 hours. Remove from refrigerator, and pat meat with paper towel to remove excess moisture. Place in dehydrator for 4-8 hours depending on the amount of racks. Every hour turn racks. Turn strips halfway in to drying time and continues drying. To test doneness, fold a strip in half. It should be pliable enough to bend without breaking and should show no signs of redness.

TERIYAKI BEEF JERKY

Steps:

• Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.

ETHIOPIAN SPICED BEEF JERKY (QUWANTA)

Steps:

• Remove fat and cut meat in long strips with zigzag shapes.
• Mix awaze, wine, oil, cardamom, black pepper and salt.
• Marinate meat with mixed dressing.
• Place meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
• Break dried meat in small pieces; keep pieces in a tight glass jar.
• Use as snack or appetizer.

BACKPACKER'S BEEF JERKY

Steps:

• Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
• Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
• Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.

BISHOP'S TERIYAKI BEEF JERKY

Steps:

• Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick.
• Marinade meat strips for 12+ hours.
• Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete.
• For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170º propping door open slightly to release moisture) for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!