Brown Sugar Ham Jerky Recipes

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BROWN SUGAR HAM STEAK



Brown Sugar Ham Steak image

Sweet ham steak recipe. Pairs great with roasted potatoes and green beans.

Provided by CassieB

Categories     Main Dish Recipes     Pork     Ham     Brown Sugar

Time 25m

Yield 2

Number Of Ingredients 3

1 (8 ounce) bone-in fully cooked ham steak
5 tablespoons butter, cubed
5 tablespoons brown sugar

Steps:

  • Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side. Drain and remove ham.
  • Heat butter in the same skillet until melted; stir in brown sugar. Return ham to skillet and cook over medium-low heat until heated through and brown sugar is dissolved, turning steak often, about 10 minutes.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 33.3 g, Cholesterol 127.2 mg, Fat 33.6 g, Protein 22.4 g, SaturatedFat 19.9 g, Sodium 1647.9 mg, Sugar 32.9 g

GENERAL MARINADE FOR JERKY (BROWN SUGAR VERSION)



General Marinade for Jerky (Brown Sugar Version) image

Make and share this General Marinade for Jerky (Brown Sugar Version) recipe from Food.com.

Provided by kstrating

Categories     Lunch/Snacks

Time P1D

Yield 2-4 serving(s)

Number Of Ingredients 6

1/3 cup soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon garlic, minced
1/2 teaspoon ground black pepper
1 lb beef roast

Steps:

  • Note - any red meat that can be sliced will work.
  • INSTRUCTIONS.
  • . In a small glass bowl, combine all of the ingredients except the.
  • meat/poultry. Mix thoroughly.
  • . Place a layer of meat/poultry in a glass baking dish, spoon sauce mixture.
  • over each layer.
  • . Repeat until meat/poultry is 3-4 layers deep in the dish.
  • . Cover tightly and marinate for 6-12 hours in the refrigerator or overnight. Stir occasionally to keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade, the more the flavor will be absorbed into it.
  • . Remove the meat/poultry from the marinade, removing excess marinade.
  • . Lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4" (0.6.
  • cm) space between each strip of meat/poultry.
  • . Dry meat/poultry at 145-150°F (63-66°C) for 4-7 hours or until thoroughly.
  • dry.
  • NOTE: When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer before drying jerky. The minimum recommended temperature for drying meats is 145°F (63°C).
  • Temperatures below 145°F (63°C) are not recommended.
  • IMPORTANT: Before you place the meat in a dehydrator, it is highly.
  • recommended to heat the meat to 160°F (71°C) BEFORE the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
  • After heating to 160°F (71°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C) during the drying process. You may need to blot fat.
  • droplets from the surface of the meat occasionally using a paper towel.
  • Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the dehydrator,.
  • leanness of meat, etc.
  • Always allow Jerky to cool before taste testing.

Nutrition Facts : Calories 635.5, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 3978.2, Carbohydrate 10, Fiber 0.5, Sugar 7.5, Protein 46.9

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