AllStar and I had a convo about jerky awhile back. Just found this recipe for at home in the oven jerky. You can mix up the marinades. My favorite was a teriyaki, soy sauce, ginger, garlic and brown sugar and same recipe but with orange rind is good too. You wouldnt want to use this method id you have small kids or a gas oven. If you have a convection oven you wouldnt need to keep the door open.
This stuff is amazingly good!
Ingredients:
1 (4-pound) chuck roast (tends to be more marbled) or london broil, sliced into 1/8” slices, or eye of round, trim excess fat throughout
Marinade (this is enough for 4 pounds of meat):
1 cup apple cider vinegar
1/2 cup balsamic vinegar
4 tbsp kosher salt
4 tsp cinnamon
4 tbsp Mrs. Dash Seasoning Chipotle Seasoning
1/2 tbsp onion powder
1 tbsp crushed red pepper
1 tbsp oregano
1 tbsp molasses
Directions:
Put meat and marinade in a sealed plastic bag (in a bowl or dish in case it leaks) for 24 hours in refrigerator. Turn over whenever you open fridge to keep marinade moving around.
You will need cookie sheets and wire racks. 1 sheet/2 racks per 2 pounds of meat.
Take meat out and drain in a colander for 5 minutes in sink. Place strips over wire rack in cookie sheet and place in an over set to WARM or LOW with oven door cracked open 2-4”. The heat is just to keep the air moving, it is not to cook the meat, that is why it is important to keep the oven open. You can also use a dehydrator if you have one. Keep the meat in place for 6-12 hours (this really depends on type of meat and the WARM/LOW setting on your oven. most will be done at the 6-8 hour point) until it turns dark and slightly brittle (like gum). Keep refrigerated, as there are no preservatives.
Nutrition Facts (2P/1F)
Serving Size 57 g (2 oz)
Amount Per Serving
Calories: 102
Calories from Fat: 34
Total Fat: 3.8g
Saturated Fat: 1.4g
Cholesterol: 46mg
Sodium: 728mg
Total Carbohydrates: 1.3g
Sugars: 0.9g
Protein: 15.0g
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of seasoning salt (recommend Lawry's)
Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.
The Jerky Marinate
3/4 cup Worcestershire sauce
4 tblsp liquid smoke
1/2 oz bottled garlic juice
or liquid from two crushed garlic cloves
2 lbs lean meat
Course ground black pepper
Louisiana hot sauce (optional)
1 level tsp. salt
1/2 cup dark brown sugar
After eliminating as much exterior fat as possible, cut a beef eye-of-round (London broil will do) into long strips approximately 1/3 to 1/2 inch square (slice with the grain of the meat). (Deer, moose, elk, and caribou are also fine, but use lean cuts and slice with the grain.) Mix all marinate ingredients, except the pepper. Use the following formula for the hot sauce:
1 shake for pussycats
2 shakes for good amigos
4 shakes for tough hombres
19 shakes for snotty neighbors and former spouses
Place marinate and meat in a zip lock bag. Squeeze out the air and seal. Place in a bowl/pan in the refrigerator for 2 - 24 hours (longer gives a deeper flavor).
Line a large roasting pan with aluminum foil and place wire cake racks in it. Spray the racks with a non-stick cooking spray (Pam, etc.). Lay the marinated meat strips across the racks and sprinkle liberally with very coarse ground black pepper. Place in an electric stove oven for about 7-8 hours on the very lowest warm setting (I like 11pm to am). Additionally, the oven door should be cracked open an inch or so to allow the moisture to escape (a metal kitchen spoon does fine). Overcoming (drying) will make the jerky dry and brittle, so be careful.
The beef in this recipe can also be dried nicely in a dehydrator.
This jerky needs no refrigeration for a least two weeks. After that, I don't how long it will keep because it always gets eaten too fast. However, I would use common sense. If green 'things' (literal interpretation: mold) start growing on it, toss it.
Tips:
1. Before slicing, put the meat in the freezer until just firm (2 hr.); it will slice much more easily and uniformly.
2. You can slice the strips of meat thin and wide, like bacon, if you like. However, don't make them too thin or they will be crisp.
3. An electric food slicer save time and gives a uniform thickness to the meat. Be sure not to set it too thin.
4. Make a small batch the first time and see whether your taste will want more/less garlic, salt, brown sugar, etc. The heaviness' of the Worcestershire sauce can be diluted with water, if need be.
5. Store in a zip-lock bag for freshness.
6. Be sure to cut WITH THE GRAIN of the meat when slicing!
7. Hide some if you expect to have any the next day. It will go fast!!!
Superfast method
1 lb. deer meat, sliced thin
1 tsp. Japelano juice
1 tsp. Tabasco sauce
3 tbsp. salt
1 tbsp. pepper
2 tbsp. soy sauce
1/2 c. French dressing
Day before preparing allow meat to marinate overnight in 1/2 cup French dressing, 2 tablespoons salt and enough water to cover meat. The following day drain lay thin sliced meat on cookie sheet after adding 1 teaspoon Japelano juice, 1 teaspoon Tabasco sauce, 1 tablespoon salt, 1 tablespoon pepper (black), 2 tablespoons soy sauce into a bowl mix well then dip meat into bowl then lay out (meat) on cookie sheet. Preheat oven to 350 degrees place in oven cook for 45 minutes to 1 hour checking frequently until meat is thoroughly dry. Broiling may be required for a few minutes if necessary.
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