does anyone hav websites that teaches ppl how to make jerky?

Answer 1

m constantly amazed at the number of people who have no idea you can make delicious beef jerky (or turkey jerky, or salmon or any number of others) at home, without using any special tools or gadgets. Still others think the process is so time consuming and difficult, it isn't worth the bother. How wrong they are. Making jerky is really quite simple and can be done in any oven. While the meat does take between 4-12 hours to dry, it requires little to no attention during that period.

Drying meats has been used for centuries as a means of preserving it. Campers and backpackers like jerky because it packs small, requires no refrigeration and can be used in cooking as well as for snacks. Homemade jerky also makes a wonderful addition to any gift basket.

Unlike other marinades, those for jerky usually eliminate oil from the mix entirely. The camping and backpacking recipesmarinade recipe below is a good all-purpose jerky marinade, but use it as a rough guideline. Experiment with your own concoctions. If you don't like things spicy, leave out the crushed red peppers. Like things sweet? Add honey. Let your imagination be your guide.

about 3 lbs. of meat (see instructions below)

2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper
1 tsp. garlic powder
1 tsp. onion powder

Options
1 tsp. liquid smoke
2-3 tsp. Tabasco Sauce
2-3 tsp. crushed red peppers
2-3 tsp. sesame seeds
beef jerky recipes

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The recipe above is enough for about 3 pounds of meat, which will dehydrate down to about 16-18 ounces (Yow! Now you know why it's so expensive to buy Beef Jerky.)

While beef is what most people are familiar with, just about any firm meat can be made into jerky. If there are any hunters in your family, try venison. Turkey breast or firm fish such as salmon or ahi tuna also make excellent snacks. Simply slice your choice of meat thin (usually 1/8") with the grain (see photos). This is a bit more tricky with fish, so I highly recommend frezing it halfway first. Freezing will make slicing all meats easier.

As for beef, my personal cut of choice is London Broil, although many people like to use brisket or flank steak as well.

Note: You can also use ground meats for jerky in which case you can forego the marinade and use a dry spice rub instead, see the instructions below.

beef jerkyjerky recipes

Mix all marinade ingredients together in a large (gallon size or larger) plastic zipper bag. Add sliced meat and refrigerate, turning and mixing every hour or two. Hearty meats like beef and venison should be marinated overnight. For turkey, salmon or tuna, 3-4 hours is usually plenty. Don't marinate ground meats, see notes below.

beef jerky recipesWhen ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup. Drain meat in a colander and pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices directly onto oven racks. Leave the oven door open a crack to allow moisture to escape.

Drying times vary due to oven differences and meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.

Instructions for For Ground Meat Jerky
Look for meat that is 95% lean or leaner, such as ground beef, ground chuck, ground round or boneless turkey meat. Double grind the meat with a spice mixture (recipe links below) to distribute the spices evenly (you might want to add a little extra salt, depending on the blend of your seasoning mixture). If you don't have a meat grinder, you can use a food processor for this process.

Jerky Tips:

* It's easier to slice the meat thinly if it is slightly frozen
* Generally speaking, the leaner the meat, the better for jerky. Remove ALL visible fat!
* For peppery jerky, sprinkle with pepper right after placing on the drying rack. This pepper will "stick" to the jerky

Sandwich some of the seasoned ground meat between two sheets of waxed paper. Use a rolling pin to press the meat into 2" wide, flat, thin strips. Carefully remove the strips from the waxed paper place directly on oven racks, as for sliced jerky. If desired, you can brush of thin layer of marinade on the strips at this point (not too much, you want the meat to dry). This is an optional step as the dry rub will provide a lot of flavor on its own.
Dry Spice Rub Recipes

* Emeril Lagsse's Rustic Rub
* Famous Dave Anderson's Dynamite Dust
* Zinfandel Restaurant Rib Rub

Answer 2

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Answer 3

Yeah Hachi is right. Check out iTunes. They do in fact have a podcast for Hindi but to my knowledge not for Tamil. Give it a shot.

Answer 4

http://www.fabulousfoods.com/recipes/misc/jerky.html

Hope this helps...homemade jerky takes time, but is well worth it!

Answer 5

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