Most helpful positive review Bresue 12/12/2008 Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOOD Bresue 12/12/2008 Loved this recipe, very tasty and tender. I cooked it in the oven on a rack at 180 two and a half hours. Will make this one again. GOOD, GOOD, GOOD Jerkyqueen Very Good recipe, But Curing salt is a must to rid the meat of bacteria and helps it preserve longer.
great flavor, but dyhydrators dont get hot enough to kill bacteria. The curing salt is cheap... Sabrina W 10/10/2007 The jerky came out very flavorful. Although when left overnight, it was a bit too salty. I'd suggest either reducing the salt or marinating a shorter period. Rock Morton Thanks Doc! - This 5th batch will marinate til Sun. morn. (4 days in fridge) - See what difference vs.
just overnight - My last 3 batches - used Ground beef - After drying - stored in glass ja... gunderthunder this by far is the best beef jerky also beef up the mixture a little and it also goes good as a steak marinade also good on deer meat CCOZZEN 12/23/2008 I had a beef jerky cook off in my kitchen today using this recipe and two from Recipezaar.com and quite frankly this came in last place.
Maybe it was the choice of meat?? The only round I coul... JINKIESSCOOBY This was very good beef jerky had a nice flavor. I might use a little less soy sauce next time though, because a few people who tried it said there was a little too much for their taste. When I... shaeNC 11/27/2011 Incredible Jerky Recipe! It has turned me into a Jerky addict! I have tried many other recipes but keep coming back to this one (with slight variations).
Cook in the oven at about 180 for sever... 8668 12/21/2011 This is a fantastic recipe. I have had great success following it exactly and by making slight alterations. The recipe doesn't specify type of salt so I use pickling salt (dissolves in cold wa...See Also: How Much Milk From A Cow
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The secret to making good jerky is starting with good meat. Quality meat means quality jerky. When headed to the supermarket to buy your meat, keep in mind the following 3 tips: * LEAN MEAT. An easy and common cut is flank steak. If beef flank steak is unavailable, other good candidates would include: round steak, rump roast and brisket flats. London broil cuts are good as well and organic is always great! Remember, the less marbling and fat, the better because fat will turn rancid very quickly and ruin your jerky in a matter of days!* FRESH MEAT.
Fresh beef should be a nice ruddy red. Pork should be a healthy light pink (that is, if you’re wanting bacon) and chicken should be a flesh tone shade. Dark spots or old smells are bad so make sure the meat you pick is fresh.* QUANTITY. It requires about 3 to 5 pounds of meat to produce one 1 pound of jerky. Therefore, to get more for your money, range fed, 100% premium, visually lean, United States Department of Agriculture (USDA) inspected, flank steak is your best buy.
There is no waste with this type of meat because it is all lean, pure red meat with consistent straight grain making it easy to prepare. If you do happen to get meat that you have to trim, use those trimmings to make ground beef! ** Note: Have the butcher cut long, ¼” strips either across or with the grain. If you are trimming your own, put the meat in the freezer for no more than 30 minutes to firm up but DO NOT LET HARDEN.
BUYING ON A BUDGET Just a quick tip to keep in mind when headed to the supermarket: * Check first what type of meat it is. Learn cuts of meat and which are cheaper and of coarse which have a higher fat content. (80% lean ground beef is obviously a better choice and lower in fat than meat that is only 60% lean.)* Check the weight, the price per pound, total price and sell date. Make sure the package of meat has not passed that date and plan to use or freeze the meat within two days of purchase, sooner if the sell-by date is up.
* If your meat is packaged in white butcher paper, be sure to repackage the meat for the freezer in plastic wrap, foil or plastic bags and label. Do you want more information about making your own jerky? Download our Beef Jerky Recipes ebook while it's FREE and you'll also get a ton of tips, tricks and how-to videos to help you along your way! But hurry...it's only free for a limited time! RSS feed for comments on this post.
TrackBack URL Don't tell me you still haven't downloaded our Beef Jerky Recipes ebook!while it's FREE and you'll also get a ton of tips, tricks and how-to videos to help you along your way! But hurry...it's only free for a limited time!