Sweet Peppery Jerky Sludge Food

PEPPERED BEEF JERKY

Steps:

• In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.
• Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.
• Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
• Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.
• Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long
• Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator.

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!

Steps:

• In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
• In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
• Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
• Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

SPICY BEEF JERKY RECIPE

Steps:

• Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
• Slice beef into 1/6" - 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
• Slice away ANY excess fat.
• Place beef into a sealable baggie.
• Combine all ingredients in a bowl and mix thoroughly.
• Pour the marinade over the beef in the baggie.
• Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
• Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
• Set your food dehydrator to 165°F (74°C).
• Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
• Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
• Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
• Store in an airtight container with a food safe oxygen absorber for 1-2 months.
• Once opened, consume within 1 week.

MIKE'S PEPPERED BEEF JERKY

Steps:

• Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
• Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
• Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
• If desired, sprinkle strips with more coriander seeds and black pepper.
• Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

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.