| Teriyaki Jerky
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/2 teaspoon of ground ginger
2 tablespoons of brown sugar
1 garlic clove, crushed
1/4 cup of soy sauce
1 pound of lean meat, thinly sliced (3/16 to 1/4 inch thick)
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In a small bowl, combine all ingredients except meat. Stir to mix well. Generously spread or spoon on both sides of meat. Place meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in refrigerator, stirring occasionally, and keeping the mixture tightly covered. OVEN DRYING: The temperature should be 140 to 160ºF. for the first 8 to 10 hours. After that it may be lowered to 130ºF. until dry. Place aluminum foil underneath the drying tray to catch the drippings. Blot the jerky with paper towels as it dries to remove beads of oil. Or use a Dehydrator & follow manufactures instructions.
Teriyaki Beef Jerky
1/3 cup of brown sugar
1/4 cup of salt
2 cups of teriyaki sauce
1 cup of water
1 cup of burgundy or red wine
1/2 teaspoon of onion powder
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1 shot of whiskey (optional)
7 pounds of steak
Trim all fat from the meat. Slice meat with the grain about 1/4 inch to 1/2 inch thick. Place in Marinade and leave overnight or for less than 8 hours. Remove from brine and hand strips on shish kabob skewers. Smoke for 12 to 16 hours depending on how dry you prefer your jerky. Use 3 pan-fuls of hickory chips and chunks in early stages of drying cycle. |
