Food & Wine Talk

Original Beef
Jerky !!!!?

Beef Jerky, I do it all the time Love poem to me .... Inspiring tire using the same recipe So one of the good old beef jerky recipe??

A very dry start to the World Famous roast beef jerky A few pounds. You see, if possible, look for grain and meat Choose and have little or no fat. It is very Do not need high-quality, in fact, that the tougher cuts. Mix marinade with some or all of the following tasks: soy sauce, Was Worcestershire Sauce and Brown Sugar powder, garlic, red Pepper Sauce (Tabasco Or other), Red Wine, cooking Jamaican Jerk seasoning or A - 1 source Spice mix is mostly a matter of taste. The results of 3 parts soy sauce, 1 part Worcestershire, 1 part brown sugar and remaining close to the desired Should be. It's a very strong salty, spicy and a little bit Should be a sweet solution. Rest of the ingredients to your taste Depends not on the list is the full meaning. Saltiness, and a red wine reduction And / or dilute it too spicy, without affecting the Add it to get a big taste. Since the saltiness of the meat to preserve I need you more than about 30-40% of red wine, but more Should not be used. Do not worry about it too much for the recipe, It's good just to fix it is you. A very sharp knife, in some way (usually meat) 1 for the length of the strip / 8 inch thick, grain and meat to saengssal Split. Is to create a thin jerky spicier and crisper, thicker, up to Approximately 1 / 4 inch slices, will make it easy, but time Increased drying. Trim fat once again, put the marinade and sliced Has a large Ziploc bag. Squeeze me as much as possible to remove the air Seal the bag was a helper. At least 1 hour at room temperature. To dehydration See attached, and place a litter removal. Spread them on a shelf for each single Layers, and sprinkle with pepper and one large can. Dry high (145 degrees) to the dehydration, the temperature of the oven, or until light Selector, then just dry (low setting), available on the shelf of the oven Comes. From the top of the oven door open for a 3-inch prop. Time to dry For 8-10 hours, but can take twice that thick slices Long. Once outside the fiber bending, some are going to. It should continue at room temperature for 2 weeks, and indeed The moisture content will Get One more day or one that is more uniform throughout.

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