WEBInstructions. Combine coconut aminos, apple cider vinegar, sugar, liquid smoke, salt and ginger in a large glass container with tight-fitting lid or in a large zip-top bag. Close and shake until most of the sugar and salt has dissolved. Set aside. Slice meat (see notes).
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WEBSet the dehydrator to 140°F (60°C) and dry the beef for 3 to 4 hours, depending on their thickness, turning each piece halfway through (after 1.5 hours). For the oven method: Prepare baking sheets with parchment paper or other non-stick surface and lay the beef out across the sheets so they’re not touching.
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WEBTo make the marinade, simply combine 1/2 cup of Worcestershire sauce, 1 tablespoon of liquid smoke, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt in a large bowl. Mix the ingredients until well blended. Add the sliced beef to the bowl of marinade, ensuring that each piece is
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WEBIn a bowl, whisk together all other ingredients until well incorporated. Arrange the strips of london broil with "meat space," allowing for maximum exposure to the marinade. Pour the marinade over the meat, then cover and place in the refrigerator for anywhere from 1-3 days (at least 24 hours is recommended).
WEBCombine the rest of the ingredients in a small bowl. Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium sized bowl, combine the soy curls with the sauce. Let sit while the oven preheats. When the oven is ready, place the soy curls on the baking sheet, making sure to spread them out.
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WEBInstructions. Make the marinade. Combine all ingredients for the sugar free teriyaki marinade in a gallon sized zip top bag. Marinate the beef. Add the sliced beef to the marinade and massage to thoroughly coat the beef. Place the bag in the fridge and allow the beef to marinate for 8-24 hours. Preheat the smoker.
WEBCover and refrigerate for 2 - 8 hours. Spread strips of marinated meat onto dehydrator trays using 1-2 Tbsp. of meat each (thinner is better when spreading. Hands work best to spread it). Dry at 155*F for about 12 hours, checking every hour after 6 hours for doneness.
WEBMix well and refrigerate for at least 30 minutes or overnight, up to 24 hours. Meanwhile, preheat the oven to 175 F (79 degrees C). Line a large baking sheet with foil and place an oven-safe non-stick cooling rack on top (I love this set which includes both). Arranged the beef strips in a single layer on the wire rack.
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WEBSet that aside and let it soak for 10 minutes to rehydrate them. Then preheat the oven to 300℉/149℃ and line a large baking sheet with parchment paper. Meanwhile, combine all the marinade ingredients (everything except the soy curls) in …
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WEB1 tsp thyme. ¼ tsp mace. 1 tsp brown mustard seed. Gently heat the brine to fully dissolve the salt and sugar and encourage the flavor to develop. Allow to cool completely then add thinly sliced, grass-fed beef, (if the slices are thicker, you may want to pound the pieces with a meat tenderizer mallet. Brine overnight.
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WEBLooking for a very low sugar (or no sugar) beef jerky to make! Reply. Will. especially if you are using ingredients like soy sauce that already have a lot of salt. Reply. Daniel Lawton. June 28, 2019 at 4:55 pm. I love the jerky recipes, but I think the 160F is a little naïve. Just because the drier says it's going to that temp doesn't
WEBPrep the meat. Peel and finely mince the garlic or press it through a garlic press. Combine soy sauce, worcestershire, liquid smoke, crushed garlic, onion powder, ground black pepper and sea salt in a large mixing bowl, then whisk to combine. Remove any visible fat from the steak and then slice into 1/8-1/4 inch slices.
WEBInstructions. In a large bowl or ziplock bag, stir together soy sauce, worcestershire sauce, honey, garlic powder, onion powder, chili flakes, liquid smoke, black pepper, and cayenne pepper. Place sliced beef into the bowl and make sure all of the pieces are covered in the marinade. Cover or seal tightly.
WEBStick your meat in the freezer for 30-60 minutes to firm up so it's easier to slice. Trim off any visible fat, then slice the beef into thin, even pieces (usually around 1/8 inch thick), then into strips (if you're using a big cut like a top or bottom roast) 1/2 to 1 inch wide.
WEBAdd the salt, pepper, garlic powder, and chili powder. Toss with your hands until the meat is thoroughly coated. Arrange the meat pieces on the two prepared baking sheets, not touching each other. Bake for 3 hours, rotating the position of the baking sheets midway through baking, until the beef is browned and dry.
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WEBDirections. Gather all ingredients. Prepare the marinade: Combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl. Place beef strips in a 9x13-inch glass baking dish. Pour marinade over top; toss until evenly coated.
WEBArrange your sliced meat on the dehydrator trays and let the meat dehydrate for at least four hours, or until the jerky has reached your desired consistency. Avoid opening the dehydrator doors before the four-hour minimum has passed, as this can let the heat escape and cause the temperature to drop too low. Read more: The Side Effects of Eating