General Marinade For Jerky (brown Sugar Version)
Total Time: 24 hrs
Preparation Time: 24 hrs
Ingredients
- Servings: 2
- 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
Recipe
- 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.
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