HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
- Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
BAMBI
Make and share this Bambi recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Build over ice in a highball glass.
- Fill up with Sprite and top with a splash of Roses Lime.
Nutrition Facts : Calories 130.7, Sodium 0.6
BAMBI JERKY
Smoky, Spicy Venison Jerky. Easy to make, and a great way to utilize your Ground Deer Meat, which always seems to sit in the freezer forever.
Provided by TCSmoooth
Categories Deer
Time 6h20m
Yield 50 Sticks of Jerky, 50 serving(s)
Number Of Ingredients 13
Steps:
- NOTES: 1) This recipe will make jerky in one day, but the jerky won't keep for very long because it wouldn't have adequate cure time. Refrigerate this jerky and eat it within a month. 2) The Red Savina Powder can be purchased at www.wildpepper.com and is an incredibly hot ground pepper powder. I use it in a ton of different recipes because I love spicy food, but Cayenne powder can be used as a much milder substitute.
- Combine the ground meat with all ingredients except the LAST THREE (Liq. Smoke, Whiskey, & Pepper).
- Mix the meat and the spices up very well. I use an electric mixer, but a bowl and a wooden spoon work too.
- Put the now seasoned meat on a large piece of wax paper. Put another piece of wax paper on top and use a rolling pin to flatten it out until it's about 1/4 inch thick. If little pieces come off the edges, just put them in the middle of your meat slab and roll it out until they're flat again.
- Put your liquid smoke and whiskey in an empty spray bottle and shake it up well.
- Take off the top piece of wax paper and spray the meat well with the whiskey/liquid smoke mixture.
- Sprinkle the coarse ground Black Pepper all over the meat.
- Replace the paper with a Fresh piece of Wax Paper.
- Flip the entire slab over and repeat the spray and sprinkle step on that side too.
- At this point, you're ready to cook. You can use either an outdoor grill, an Oven, a Smoker, or a Dehydrator. Whichever one you choose, you're going to want to transfer the meat slab to something that is slotted/ventilated. Wire jerky trays would be best, but there are many ways to to this.
- If you're using the oven or a grill, Try removing the Oven/Grill racks, cover them with aluminum foil, and then use a fork to poke tons of holes in the foil. Spray the foil with Cooking Spray, and put the meat on there.
- If you're using a Dehydrator, then you've already got good slotted racks.
- For any of these cooking methods, you should cook the jerky at between 150° to 200° for about 6 to 8 hours or whatever your preferred crispiness is.
- For a grill or an oven, if you can't set it for that low of a temperature, use a screw driver or a hammer to prop the door open slightly.
- Check the meat after 5 hours and every half hour after that. It will be ready to eat at about 5 hours, but you'll probably like the jerky better if it's more dry than that.
- Use a pizza cutter to cut into strips.
Nutrition Facts : Calories 36.2, Fat 1.3, SaturatedFat 0.6, Cholesterol 14.5, Sodium 37, Carbohydrate 0.1, Fiber 0.1, Protein 4
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