Published by mark kennedy on 01 Apr 2008 at 03:51 pm
I took some time to fiddle around with some new foods, and ingredients over the last few days and I gotta tell ya, some of these recipes are great. I’m a huge fan of jerky myself, so i figured i’d post the rest of the recipes up here for everybody to try. Some of them can be a little on the spicy side so be careful.
Chinese Beef Jerky,
3 Lbs. Flank Steak or London Broil
1/2 Cup Light Soy Sauce
4 1/2 Tbs Honey
4 1/2 Tbs Dry Sherry
6 Large Cloves Garlic Minced
1 1/2 Tbs Ginger Fresh Minced
1 1/2 Tbs Red Pepper crushed
1 1/2 Tbs Sesame Oil
Dash White Pepper
Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes.
Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.
cook these next few in the same manner, be careful there pretty wild
Hot & Tangy Jerky
1 tsp salt 2 cloves crushed garlic
1/4 tsp cracked pepper 2 tbs A-1 sauce
1/4 tsp cayenne pepper 3 tbs Worcestershire sauce
1 tsp onion powder 1/2 tsp paprika
Hot and Spicy
1/4 c soy sauce
1/4 c Worcestershire sauce
1/4 c Cayenne pepper sauce
1 t garlic powder
1 t onion powder
1-2 t black pepper
1 t chile powder
1 c water
Hot and smokey
1 part liquid smoke
2 parts Worchestershire suuce
4 parts soy sauce
lots of (freshly) ground black pepper
Now many of you have read the antelope recipe posted yesterday, well heres an antelope recipe for jerky, though i haven’t personally tried this one because i have never shot an antelope!
CAJUN ANTELOPE JERKY
• 10 lb antelope meat
• 1/2 of a small bottle hot sauce
• 1/8 cup lemon juice
• 10 oz Worchestershire sauce
• 6 oz Soy sauce
• 1/8 cup Caynne pepper
• 1/2 small Bottle onion salt
• 1/2 small Bottle liquid smoke
1. Mix ingredients.
2. Marinate 24-30 hrs.
3. Dehydrate in dehydrator or a 150-degree oven.
I hear that this one has a very sweet taste, i’ll have to order some antelope so i can try it myself
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