WebUsing a sharp knife, slice the meat ¼" to ⅛" thick with or against the grain. Add beef strips to your marinade and shake the container coating evenly. Allow 6-24 hours to marinate …
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WebPlace pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with …
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WebPreheat your pellet grill to 160-180°. Drain off and dry the jerky sticks. Spray jerky racks with cooking spray and then place the sticks across the racks, making sure they are not …
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WebInstructions. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze. While the meat is in the freezer, combine the soy …
WebMix the teriyaki marinade with soy sauce, teriyaki sauce, liquid smoke, and brown sugar in a large bowl. Whisk together the mixture until it is well combined. Pour marinade over the …
WebMix the marinade ingredients together in a large bowl. Add your meat to he marinade, cover and place in the fridge overnight. Next day set your smoker to 160°F. Place the meat on …
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WebAdd the teriyaki sauce, rub, garlic, and red pepper flakes to an airtight container, and combine. Add the sliced beef, and give it a good mix to coat all the meat. Marinate for at …
WebStep 4: Oven and Drying Prep. After a whole night of marinating, remove the beef from the bowl and gently pat it dry. Then, take your bamboo skewers and carefully skewer each …
WebInstructions. Add soy sauce, sugar, mirin, red pepper, black pepper, ginger, garlic, and jalapeno pepper to a blender and mix until the sugar has dissolved. Place slices of top …
WebClose the door and dehydrate at 165°F for 4-6 hours. To test for doneness, remove a piece of jerky from the food dehydrator and allow it to cool for at least 5 minutes. When bent, it …
Web180 ˚F / 82 ˚C. Super Smoke. 4. Remove the beef from the marinade and discard the marinade. Dry the meat strips on paper towels. 5. Arrange the meat in a single layer …
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WebSmoking is the process of slowly cooking meat with wood smoke over a low temperature to preserve, brown, or add flavor to it. Ingredients: 2 pounds of lean beef (such as flank …
WebLine a baking sheet with aluminum foil and place a wire rack over the foil. Lay the beef strips out in a single layer on the wire rack. Bake the beef in the preheated oven until dry, …
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WebInstructions. In a medium saucepan, combine the Ginger Beer, Teriyaki, Honey, Brown Sugar, BBQ Rub, and Orange juice. Whisk on medium heat until reduced by HALF. ( you …
WebSlicing and Marinating Jerky. Take 1 lb of lean beef and cut against the grain. Slice so that the strips are 1/8-1/4" thick. In a bowl combine the marinade ingredients in the specified …
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WebStep. 1. In a mixing bowl, combine soy sauce, mirin, sugar, ginger, garlic, onion powder and black pepper. 2. With a sharp knife, slice the beef into 1/4 inch thick slices with the grain. …
WebPlace the bag in a baking dish (in case it leaks) and refrigerate overnight. 3. Take the bag out and allow it to come to room temperature, approximately 30 minutes while you soak …