General Marinade For Jerky Brown Sugar Version Recipes

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

DAD'S JERKY MARINADE

Steps:

• Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
• To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

GENERAL MARINADE FOR JERKY (BROWN SUGAR VERSION)

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.