Scrum
12-22-2015, 14:42
After reading some threads on WB about making your own jerky, I started doing it with one of my daughters. It is so good that it rarely lasts long enough to make it into the backpack. So for Christmas gifts for the family this year, we are making up a big batch.
Santa loves this stuff!
Here is the recipe we used today (it varies a bit depending on what is in the pantry):
1 cup Worcestershire sauce
1.5 cups of teriyaki sauce
2 tea spoons liquid smoke
2/3 cup soy sauce
2 teaspoons onion powder
1 teaspoon garlic powder
1/3 teaspoon cayenne pepper
3 teaspoons ground black pepper
2.75 tablespoons salt
1/2 tablespoon red pepper flakes
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon maple syrup
4 to 5 lbs of top round
__________________________________
Cut the meet into 1/4 (or thinner) strips
Mix the other ingredients in a bowl, put the meet in, and some for 12 to 24 hours in the refrigerator.
Put the meet wooden skewers, and hang them from an oven rack at the highest slot in the oven (cover another rack with tinfoil and put at the bottom level (to catch the drippings).
Set the temperature to the lowest possible temperature (170 or lower), and let it go for 5 to 6 hours.
After cooling, store in a ziplock bag in the refrigerator.
Santa loves this stuff!
Here is the recipe we used today (it varies a bit depending on what is in the pantry):
1 cup Worcestershire sauce
1.5 cups of teriyaki sauce
2 tea spoons liquid smoke
2/3 cup soy sauce
2 teaspoons onion powder
1 teaspoon garlic powder
1/3 teaspoon cayenne pepper
3 teaspoons ground black pepper
2.75 tablespoons salt
1/2 tablespoon red pepper flakes
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon maple syrup
4 to 5 lbs of top round
__________________________________
Cut the meet into 1/4 (or thinner) strips
Mix the other ingredients in a bowl, put the meet in, and some for 12 to 24 hours in the refrigerator.
Put the meet wooden skewers, and hang them from an oven rack at the highest slot in the oven (cover another rack with tinfoil and put at the bottom level (to catch the drippings).
Set the temperature to the lowest possible temperature (170 or lower), and let it go for 5 to 6 hours.
After cooling, store in a ziplock bag in the refrigerator.