Jerky
This jerky was a real success! Approved by the hunters who took it along in their quest for the elusive buck...lol
This is for 5# of meat(sliced...not ground).
1-qrt of Teryaki sauce.(I use Kikomans)
celery salt-
onion salt-
garlic salt-
All sesoning salt-
liquid smoke-
lemon pepper seasoning-
Take the Teryaki sauce and place in bowl big enough to hold the meat and
sauce, before adding meat, spinkle all the salts in the teryaki in bowl, (you
can estimate as you desire, that's what I do, but don't over do it, or it may
be to salty). What I do is spinkle just enough to cover the top of teryaki
in bowl,(it won't sink right a way), then I add 5 drops only of the liquid
smoke.
Then I take the slices of meat and individually drop each one into bowl,
don't put the whole lump of meat in at once, or it won't soak up the teryaki.
cover bowl with lid or foil, and let sit overnight or 24 hrs.
When you place the meat on your dehydrator shelves, spinkle only one side
with lemon pepper seasoning,(lightly), and let dry until done, if you have a
dehydrator with a fan , then it should take about 4-6 hours, depending on how
thick the meat has been cut, but you'll know when it's done.
If you use the ground beef, then i would suggest that you marinate in this
sauce before you grind it, but if you don't have your own grinder,(the stores
usually won't grind it if you bring it from outside store), then you should
just stick with the slices.
Just experiment with it, it's hard to tell you how much salt to add, because
I've never measured it out, I just go by sight, and I've perfected it for my
own taste and others, so don't be afraid to add or subtract from this recipe.
You can add some "Tobasco sauce if you like, I have before for some who like
it hot, but be careful, it's easy to overdo it. also you can find a product
that is called "NO SALT", it's made of herbs and seasonings without the salt
added, for those who can't have any or little salt, but enjoy the jerk meat.
Hope you like it, but certainly will not offended if not, everyone has there likes and dislikes when it come to Jerky Meat.
Note: If you want a little sweeter taste to your jerky, try putting some brown surgar in with the marinade, and then when you place it in the dehydrator, sprinkle some on the top also, I tried this, and I really liked it, we make about 50# a week at the store, and can't keep up with it. If you try it, I hope you like it! (Received this recipe from a butcher (Rock...for some who may remember) some years ago)
This jerky was a real success! Approved by the hunters who took it along in their quest for the elusive buck...lol
This is for 5# of meat(sliced...not ground).
1-qrt of Teryaki sauce.(I use Kikomans)
celery salt-
onion salt-
garlic salt-
All sesoning salt-
liquid smoke-
lemon pepper seasoning-
Take the Teryaki sauce and place in bowl big enough to hold the meat and
sauce, before adding meat, spinkle all the salts in the teryaki in bowl, (you
can estimate as you desire, that's what I do, but don't over do it, or it may
be to salty). What I do is spinkle just enough to cover the top of teryaki
in bowl,(it won't sink right a way), then I add 5 drops only of the liquid
smoke.
Then I take the slices of meat and individually drop each one into bowl,
don't put the whole lump of meat in at once, or it won't soak up the teryaki.
cover bowl with lid or foil, and let sit overnight or 24 hrs.
When you place the meat on your dehydrator shelves, spinkle only one side
with lemon pepper seasoning,(lightly), and let dry until done, if you have a
dehydrator with a fan , then it should take about 4-6 hours, depending on how
thick the meat has been cut, but you'll know when it's done.
If you use the ground beef, then i would suggest that you marinate in this
sauce before you grind it, but if you don't have your own grinder,(the stores
usually won't grind it if you bring it from outside store), then you should
just stick with the slices.
Just experiment with it, it's hard to tell you how much salt to add, because
I've never measured it out, I just go by sight, and I've perfected it for my
own taste and others, so don't be afraid to add or subtract from this recipe.
You can add some "Tobasco sauce if you like, I have before for some who like
it hot, but be careful, it's easy to overdo it. also you can find a product
that is called "NO SALT", it's made of herbs and seasonings without the salt
added, for those who can't have any or little salt, but enjoy the jerk meat.
Hope you like it, but certainly will not offended if not, everyone has there likes and dislikes when it come to Jerky Meat.
Note: If you want a little sweeter taste to your jerky, try putting some brown surgar in with the marinade, and then when you place it in the dehydrator, sprinkle some on the top also, I tried this, and I really liked it, we make about 50# a week at the store, and can't keep up with it. If you try it, I hope you like it! (Received this recipe from a butcher (Rock...for some who may remember) some years ago)
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