General Marinade for Jerky (Brown Sugar Version) |
|
 |
Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
|
from food preserving yahoo group. Ingredients:
1/3 cup soy sauce |
1 tablespoon brown sugar |
1 teaspoon salt |
1/2 teaspoon garlic, minced |
1/2 teaspoon ground black pepper |
1 lb beef roast |
Directions:
1. Note - any red meat that can be sliced will work.
2. INSTRUCTIONS.
3. . In a small glass bowl, combine all of the ingredients except the.
4. meat/poultry. Mix thoroughly.
5. . Place a layer of meat/poultry in a glass baking dish, spoon sauce mixture.
6. over each layer.
7. . Repeat until meat/poultry is 3-4 layers deep in the dish.
8. . Cover tightly and marinate for 6-12 hours in the refrigerator or overnight. Stir occasionally to keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade, the more the flavor will be absorbed into it.
9. . Remove the meat/poultry from the marinade, removing excess marinade.
10. . Lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4 (0.6.
11. cm) space between each strip of meat/poultry.
12. . Dry meat/poultry at 145-150°F (63-66°C) for 4-7 hours or until thoroughly.
13. dry.
14. NOTE: When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer before drying jerky. The minimum recommended temperature for drying meats is 145°F (63°C).
15. Temperatures below 145°F (63°C) are not recommended.
16. IMPORTANT: Before you place the meat in a dehydrator, it is highly.
17. recommended to heat the meat to 160°F (71°C) BEFORE the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
18. After heating to 160°F (71°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C) during the drying process. You may need to blot fat.
19. droplets from the surface of the meat occasionally using a paper towel.
20. Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the dehydrator,.
21. leanness of meat, etc.
22. Always allow Jerky to cool before taste testing.
|
|