DirectionsStep1Take the meat and place it on a cutting surface. Use a sharp knife to cut it against the grain into 1⁄4 inch thin slices. Cutting against the grain gives softer and more tender meat jerky.Step2Keep the meat aside for a while and meanwhile finely chop the garlic and fresh herbs. Add all the spices along with pineapple juice to a big bowl or any large container and mix them well. Now place th…Step3Those using an oven for dehydration of the meat should line the bottom of the oven with tin foil. Otherwise, the drippings from the meat will produce unwanted smoke and mess inside the oven.Step4The dehydrator is a better option and is perfect for making jerky. Drain the marinated meat and start laying the strips over the dehydrator racks.Step5Leave enough space between the strips to allow air circulation. Set the dehydrator at 165 degrees C to slowly dehydrate the meat. Flip the meat after 3 hours and continue dehydrating for 6 hours. Set the oven to th…Step6When the meat jerky is done, place it in on paper towels to absorb all the moisture. Place it in an airtight jar and refrigerate. Enjoy within two weeks of making the jerky. Use extra seasoning or sauce when you s…Step7Always store the meat jerky in a clean and airtight container, no matter the recipe or method of dehydrating. Only proper storage can prolong the life of the jerky while keeping its taste fresh and inspiring.Step8A low sodium jerky is made out with less salt, and so should be preserved with greater care. Do not leave it outside even for half an hour during summer! Or even at room temperature for that matter. You would no…IngredientsIngredientsadd Lean Cut Beef (top round roasts work well)1 teaspoonSalt1 cloveGarlic (or 1/2 tsp garlic powder)¼ teaspoonOnion Powder2 Sage Leaves¼ teaspoonThyme Leaves0.12 teaspoonCayenne Pepper1 cupPineapple JuiceFrom onthegas.orgRecipeDirectionsIngredientsFeedbackThanks!Tell us more
The Best Low Sodium Beef Jerky Recipe You Can Tr…
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WebJan 28, 2024 · 1/2 teaspoon ground black pepper. 1/4 teaspoon cayenne pepper (optional) Mix Ingredients: In a large bowl, combine ground venison with soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Mix thoroughly.
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WebAug 8, 2021 · Grind the venison, bacon, and dried berries. If your meat is already ground, chop the dried berries finely and add them to the meat. …
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WebDec 2, 2019 · Arrange 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 …
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WebDec 10, 2018 · Instructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground …
WebOct 14, 2022 · After 24 hours, remove the ground venison mixture from the refrigerator and load it into your jerky gun. Squeeze out individual strips onto your dehydrator trays, leaving a gap between each strip for airflow. …
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WebDec 18, 2018 · Dehydrate at 160°F for around 4-5 hours or until the jerky is finished. To dehydrate in an oven: Turn the oven to 175°F or the lowest setting it will go. Place aluminum foil on baking sheets and then place …
WebNov 15, 2023 · Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often and arrange as needed for even cook. Steam, store, and enjoy. Place the …
WebNov 21, 2020 · Pour marinade mixture over ground venison. ½ cup red wine, ¼ cup teriyaki, ¼ cup brown sugar, 1 tablespoon whisky, 1 tablespoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon …
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WebOct 18, 2019 · Ingredients. 1.75 lbs venison. .25 lbs pork belly or bacon. 5 grams kosher salt or 2% salt by wieght. ¼ teaspoon pink salt instacure no1/sodium nitrite. 300 grams fresh serviceberries or 2 cups (if you …
WebMay 4, 2024 · Dehydrating: The Art of Drying. After marinating, drain the beef strips and pat them dry. Arrange them on a wire rack placed inside a dehydrator. Set the temperature to 145-165°F (63-74°C) and dehydrate for 6-12 hours, depending on the thickness of the strips.
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WebNov 8, 2017 · Transfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips with black pepper. Set dehydrator temperature to 150°F and dehydrate for 3 …
WebNov 19, 2020 · In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight. Knead …
WebJan 2, 2024 · For extra safety, heat finished jerky in a 275° F (135° C) oven for 10 minutes. For oven drying: Roll out the jerky on a piece of parchment paper and place it on a baking sheet (or use a jerky gun). Dry the …
WebOct 15, 2023 · Mix until combined. Transfer to an airtight container and store in your fridge for 24 hours. Remove from the fridge and load the mixture into your jerky gun. Squeeze out individual strips once at a time onto the dehydrator trays. Set the food dehydrator to 160°F degrees. Dehydrate for between 4-5 hours.
WebCutting meat for Low Sodium Beef Jerky. Whisk together all the ingredients listed above until they are well combined. Place the beef jerky in a resealable bag or container and pour in the marinade. See the …