Honey Garlic Ginger Beef Jerky Recipes

HONEY GARLIC GINGER BEEF JERKY

Steps:

• Put the honey, garlic and ginger is a small sauce pot and heat until just boiling. Reduce heat to a simmer.
• Add salt and water to the pot, stirring to dissolve the salt.
• Simmer for about 15 minutes or until the ginger and garlic are soft.
• Add the cardamom and cloves and immediately remove from heat. Stir
• Puree with immersion blender, regular blender or food processor.
• Allow marinade to cool.
• Add the marinade to the meat and smoosh it with your hands to get every piece covered.
• Put the meat mixture in a plastic bag and allow to marinate over night.
• Put the strips of meat on a dehydrator tray and dehydrate at 160 degrees until dry but still bendy. About 8-9 hours.
• Place the jerky in an oven preheated to 275 degrees and heat it for 10 minutes.

CHINESE-STYLE BEEF JERKY

Steps:

• In a small bowl, whisk together soy sauce, honey, sweet red wine, minced garlic, minced ginger, crushed red pepper, sesame oil, and white pepper.
• Pour into a heavy zip-top freezer bag and set aside.
• Semi-freeze flank steak or London broil flat for 30 minutes; this makes the meat much easier to cut thinly. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1 1/2 to 2 inches wide.
• Add meat strips to the marinade in the zip-top bag, seal, and massage marinade into the meat. Open the bag and squeeze out all the air and reseal.
• Refrigerate at least 12 hours.
• Remove the beef from the marinade, shake off any excess liquid, and pat dry with a paper towel.
• Arrange meat on racks set in foil-lined shallow baking sheets in a single layer, making sure the pieces do not touch each other so there is room in between each for air circulation to aid in drying.
• Let dry overnight on the countertop in a cool room. (Do not refrigerate.)
• Heat oven to 250 F. Remove and replace the foil lining under the racks in the baking sheets. Bake jerky for 30 minutes.
• Reduce heat to 175 F. Bake an additional 40 minutes until lightly browned but not burnt.
• Remove jerky from oven and let it continue to dry on the counter overnight in a cool room.
• Pack into airtight zip-top plastic bags or jars for storage.

FRESH HONEY BEEF JERKY

Steps:

• Buy the meat fresh from the butcher, about 2 mm thick and put it in the freezer for 2 1/2 hour.
• Cut away all excess fat,can be done easily now the meat is partly frozen.
• Defrost meat in microwave.
• Combine garlic, soy sauce, pepper, salt, liquid smoke, lemon juice, honey in a plastic container and marinate the meat in it for 12 to 24 hours.
• The next day, put a oven rack on the lowest level and cover it with foil for easy cleaning.
• Also, put another rack on the highest level.
• Preheat oven to 50°C.
• Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
• This way you can easily fit 1 kilogram of meat on one rack.
• Bake at 50°C and leave the oven door open to allow moisture to escape.
• Check the meat after 5 hours.
• It could take up to 8 hours, depending on the thickness of the slices.
• Jerky should bend, and not snap.
• Then it is ready!
• Store in a air-free zip bag.