Jerky is as jerky does right? Well, yes and no. If you just make plain jerky then yes, jerky is jerky. However, if you put some time into being creative with it, then it's more than just jerky. It becomes a true culinary delight and something you will never tire of thanks to the variety of recipes you have stored in your head.
Yes, in your head, for it's your imagination that will help you create superior beef jerky recipes time and time again. And, don't just stop at beef, consider other meats such as bison, turkey, fish or chicken. When it comes to making jerky the ONLY limit is your imagination.
Now let's try some experimentation here. Say you totally adore red wine and wonder if there is a way to incorporate that love into a jerky recipe " keeping in mind that you don't want too much moisture or the meat won't dry properly. Hey, we've got some great news for you. Go out and grab a bottle of the best red wine you can find, something the really perks your tastebuds up and get ready to make some fine red wine beef jerky. Just remember, you may adapt this recipe to other meats as well.
Don't be alarmed if your first batch of jerky taste terrible. This is normal. You can't always hit a home run on your first try. It's all a matter of trial and error and your beef jerky will get better and better as you go along. Practice makes perfect.
When it comes to what meat to use for your beef jerky, we recommend that you use sirloin tips. It is our personal favorite but you can use whatever you would like. Once you get your meat you will then need to cut it into 1/8 inch wide strips or just have the butcher do it for you. Just make sure that you cut the meat with the grain to ensure a better final product. This width is recommended because it will make the meat dry much faster when you put it in the dehydrator.
When you are cutting the meat make sure to cut off any fat that is on the meat. We do this because fat will not dry and will become rotten. The next step is to marinate our meat and this is where we start to get creative.
The ingredients for our beef jerky marinade are: half cup of red wine, 1 teaspoon of garlic, 1/2 cup of soy sauce and 2 garlic cloves. Want to add some heat to the mix? Mix in some red pepper to give it some fire. Combine all ingredients along with your meat and place then in a sealed bag and let them marinate for at least 6 hours and preferably over night in the fridge.
The next day fire up the dehydrator and go to town. It takes about 6 to 12 hours for the jerky to be done. Check it constantly after about the six hour mark and so some slice tests to make sure it is drying out and not still wet/red inside. When it's done, hide it. It won't last long. - 15359
Yes, in your head, for it's your imagination that will help you create superior beef jerky recipes time and time again. And, don't just stop at beef, consider other meats such as bison, turkey, fish or chicken. When it comes to making jerky the ONLY limit is your imagination.
Now let's try some experimentation here. Say you totally adore red wine and wonder if there is a way to incorporate that love into a jerky recipe " keeping in mind that you don't want too much moisture or the meat won't dry properly. Hey, we've got some great news for you. Go out and grab a bottle of the best red wine you can find, something the really perks your tastebuds up and get ready to make some fine red wine beef jerky. Just remember, you may adapt this recipe to other meats as well.
Don't be alarmed if your first batch of jerky taste terrible. This is normal. You can't always hit a home run on your first try. It's all a matter of trial and error and your beef jerky will get better and better as you go along. Practice makes perfect.
When it comes to what meat to use for your beef jerky, we recommend that you use sirloin tips. It is our personal favorite but you can use whatever you would like. Once you get your meat you will then need to cut it into 1/8 inch wide strips or just have the butcher do it for you. Just make sure that you cut the meat with the grain to ensure a better final product. This width is recommended because it will make the meat dry much faster when you put it in the dehydrator.
When you are cutting the meat make sure to cut off any fat that is on the meat. We do this because fat will not dry and will become rotten. The next step is to marinate our meat and this is where we start to get creative.
The ingredients for our beef jerky marinade are: half cup of red wine, 1 teaspoon of garlic, 1/2 cup of soy sauce and 2 garlic cloves. Want to add some heat to the mix? Mix in some red pepper to give it some fire. Combine all ingredients along with your meat and place then in a sealed bag and let them marinate for at least 6 hours and preferably over night in the fridge.
The next day fire up the dehydrator and go to town. It takes about 6 to 12 hours for the jerky to be done. Check it constantly after about the six hour mark and so some slice tests to make sure it is drying out and not still wet/red inside. When it's done, hide it. It won't last long. - 15359
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You CAN start making your very own beef jerky recipes just by reading our make beef jerky recipe guide. Tour our site and you will find out how to start making your own jerky using our beef jerky dehydrator recipe. Learn how to make jerky today.
