WEBAuthor Peter Allen. Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to …
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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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WEBMassage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours. Preheat your oven or smoker. Preheat your smoker or oven to approximately …
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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 …
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WEBInstructions. In a large bowl whisk together the soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, sesame oil, sesame seeds and black pepper until combined. Add …
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WEBDehydrating: 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 …
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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 …
WEBdirections. Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture. Mix ingredients in extra large bowl with whisk until completely blended. If beef is more than …
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WEBInstructions. Slice the meat into ⅛ - ¼ inch thick pieces, removing as much visible fat as possible. Place in a large zip-top bag and set aside. Mix the soy sauce, mirin, brown …
WEBPreheat oven to 175°F. Line 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 …
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WEBAdd teriyaki marinade, orange juice, water, honey, soy sauce, and liquid smoke. Whisk until the salt has dissolved. Slice the London broil across the grain into 1/8- to 1/4-inch …
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 …
WEB2. In a large mixing bowl, combine the Worcestershire, soy, teriyaki, liquid smoke, and molasses. 3. Next, add the garlic powder, onion powder, brown sugar, and sesame …
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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WEBDehydrate for 6-12 hours at 145 degrees (F) in a dehydrator. To cool and absorb any excess fat, place the jerky strips on paper towels. The drying time should be between 4 …
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 …
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 …
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