jerky recipe?

Question

I make awesome beef jerky,but I am always trying new flavors.Has anyone tried adding whisky,or do you know if this will work or taste good.

Answer 1

1

Answer 2

BEEF JERKY

4 pounds lean beef, sliced into 1/4" strips
1/2 tsp hickory or mesquite smoke flavoring
1/4 cup soy or teriyaki sauce
1/4 teaspoon salt
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp cracked black pepper
pinch of cayenne pepper
2 tablespoons molasses or brown sugar (optional)
1/2 cup barbecue sauce or ketchup

Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat.
Beef top round, flank steak and rump work well. To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).

Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally. Be sure marinade gets between the slices and covers the meat.

Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery.

It's important to store jerky away from humidity. Let cool completely before packaging. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration.

Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package.

HOME MADE JERKY

1 1/2 to 2 lbs. meat
1 tsp liquid smoke
1 tsp seasoned salt
1/3 tsp pepper
1 tsp accent
6 drops tabasco
1 tsp onion powder
1/4 cup worchestershire sauce
1/4 cup soy sauce

Thaw frozen meat partially. Trim all fat. Slice meat into 1/8" strips.
Marinate overnight in brine. Drain. Lay in single layer on oven rack.

Roast at 140 degrees for 4 to 6 hours or a little longer if needed to dry more.

Leave oven door open a crack to let moisture out.

CHICKEN JERKY

3 chickens, skinned and white meat only
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. garlic salt
2/3 tsp. garlic powder
2 tsp. seasoned salt
2 tsp. onion powder
2/3 tsp. black pepper

Dice meat in 3/8 inch tick strips. Remove any fat or muscle. Mix in large bowl, all ingredients then add meat. Marinate overnight. Place on cookie sheets on low heat in oven for about 5-6 hours until dry, but not brittle (or over wood stove for 2-3 days. Be sure it is dry before you store because of the bacterial growth in chicken.

Answer 3

Asian Spiced Beef Jerky:

1 teaspoon coriander seeds
5 allspice berries
1/2 cinnamon stick, crushed
2 teaspoons crushed red pepper
1/2 cup soy sauce
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
3 large garlic cloves, minced
2 teaspoons finely grated ginger
1 teaspoon Asian sesame oil
One 1-pound sirloin steak, about 1 inch thick, sliced lengthwise with the grain 1/8 inch thick

1. In a small skillet, toast the coriander, allspice and cinnamon stick over moderate heat, shaking the pan frequently, until fragrant, about 2 minutes. Transfer to a plate and let cool. Transfer to a spice grinder and grind to a powder.

2. Add the crushed red pepper to the skillet and toast over moderate heat, stirring, for 20 seconds. Scrape the red pepper onto a plate to cool.

3. In a medium saucepan, combine the soy sauce with the granulated sugar, brown sugar, vinegar, Worcestershire sauce and salt and cook over low heat, stirring to dissolve the sugars. Stir in the ground spices, crushed red pepper, garlic, ginger and sesame oil. Transfer to a medium bowl and let cool.

4. Preheat the oven to 225°. Line 2 large, rimmed baking sheets with foil and set a wire rack in each one. Add the meat to the seasoning sauce and toss to coat the slices. Spread the sliced meat on the racks in a single layer. Using a pastry brush, dab the meat with some of solids from the seasoning sauce. Bake the meat on the lower and middle racks of the oven for 2 hours, or until dry but slightly pliable; switch the pans halfway through the cooking time. Let the beef jerky cool for 20 minutes.

Make Ahead: The beef jerky can be refrigerated in an airtight container for up to 2 weeks.

Yield: MAKES ABOUT 1/2 POUND

Answer 4

I have added red wine to my jerky, and it is yummy!!! I also use a lot of garlic, yummm!!!!!

Answer 5

Jalopeno.

Answer 6

The only way to find out is to try it. It will evaporate as it drys though.

Answer 7

I say try it on a couple of your next batch. that way if you dont like it . it will only be a couple of peices that have it & if it is good, you could make a whole batch with it

Answer 8

I ADDED SOME RED WINE TO SUMMER SAUSAGE, BUT NEVER WHISKEY TO JERKY.

Answer 9

http://www.bowhunting.net/susieq/jerky.htm