How To make JERKY HOME STYLE
Ingredients
1
pound
round steak, cut in strips 4x1/8 inch think
1/4
cup
soy sauce
1
tablespoon
worcestershire sauce
2
teaspoon
onion powder
2
teaspoon
garlic powder
2
teaspoon
black pepper
4
teaspoon
hot sauce
2
teaspoon
hickory salt
Directions:
Slice round steak, cut in strips about 4 in. long and 1/8 in. thick. (The slicing is easier if the steak is partially frozen.) Combine all the ingredients and marinate in the fridge for at least 8 hrs, mixing occasionally. Then skewer the marinated strips on bamboo skewers or toothpicks and hang the strips in the oven with a pan below to catch the drippings. Set the oven on it's
lowest setting (l00-150 F) and use something to keep the door ajar. The
jerky should be dry after 8-10 hours. This was my first time making j erky
and the product come out surprizingly good, but perhaps a bit too salty.
You might want to try low salt soy.
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This beef jerky, called yukpo in Korean, is a traditional Korean recipe and considered to be very precious food. Full recipe:
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How to Make Beef Jerky with a DEHYDRATOR
Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe.
CUTS OF BEEF USED FOR JERKY
In my opinion, the best cut of meat to use for beef jerky is the Top or Bottom Round. Both cuts are lean, don't contain a lot of connective tissue, and are relatively inexpensive. Cuts high in fat need to be avoided since fat will not dehydrate properly, and will turn your jerky rancid.
JERKY RECIPE USED
For every 1.5 - 2 pounds of thinly sliced beef, you'll need:
* 1/2 C Water
* 2 Tbl Soy
* 2 Tbl Worestershire
* 2 Tbl Rice Wine Vinegar
* 1 tsp Powdered Ginger
* 2 tsp Gran Garlic
* 2 tsp Gran onion
* 1 Tbl Black Pepper
* 2 Tbl Turbinado Sugar
* ½ tsp Kosher Salt
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Jack Links Jerky vs Homemade Jerky! Is It Worth It? Eye of the Round Roast Homemade Jerky!
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parkerfishcooking@gmail.com
6 pound eye of the round- slice thin against the grain
3 teaspoons liquid smoke- hickory flavor
5 tablespoons sweet and Smokey rub
5 tablespoons light brown sugar
1 15 oz bottle worchestere sauce
1 15 oz bottle soy sauce
Marinade over night
At 225 cook for at least 1 hour and then finish until it’s to your liking
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Bak Kwa - Chinese Pork Jerky Recipe 豬肉乾
***Fish sauce, Shanghai bean curd and five spice powder reduce in half - avoiding overly strong and salty taste.
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INGREDIENTS:
(A)
- 2 tbsp brown sugar
- 2 tbsp clear honey
- 2 tbsp fish sauce, optional
- 2 tbsp mirin or rice wine
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp chinese five spice
- 2 tsp chilli flakes
- 2 tsp white pepper
- 1 tbsp fermented bean curd (Shanghai) or skip it.
(B)
- 500g lean pork mince
(C)
- 3 tbsp fermented bean curd sauces + 3-5 tbsp honey or golden syrup for brushing
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