Alicatspjz
Tue, May-03-05, 19:16
My batch of jerky is just starting to be done and it's sooooo good. This is the first time I have made it without teriyaki or Korean BBQ sauces and I must say it's wonderful. I just wanted to post and remind everyone what a nice, handy snack this is!.
I will post the recipe if anyone wants it.
I use bottom round roasts and have the butcher slice them up really thin. (I have a really nice meat slicer, but having the butcher do it saves time as long as you will be okay with whatever size slice he gives you..today mine were a little thicker than I had wanted, but still okay. Note, if you want to slice roasts yourself, put them in the freezer and let them firm up. It makes them much easier to slice thin.)
In a big bowl I mix:
1 Can of low-sodium beef broth
Low-sodium soy sauce. I start with 1/2 Cup and work my way up to 'taste'
2-3 tbs. of Liquid Smoke
That's the basics. Today I added:
2 heaping tbs. of Chinese garlic & pepper paste (5 carbs per 2 tbs.- mind you..this marinade will do quite a bit of beef.)
1 tbs Chinese 5 Spices
Soak the slices in the marinade for at least an hour or so. I find that is enough time, but you can marinade them overnight it you want.
I use a food dehydrator and after about 3 or 4 hours the bottom-most tray starts to be done and that tray is usually gone and never sees the inside of the storage container! Warm fresh jerky and the fatty part, if cut thin enough, melts in your mouth like butta! You can also put the meat on a rack in a cookie sheet and bake at a low temp in the oven for a long time. As I have never done that I have no idea how well it works or how long it would take.
Okay, I have already had two pieces and the smell downstairs is soooo good. Hubby is picking at it too. So, always buy more meat than you think you will need.. it does't look like all that much when you get it all laid out and dried. Finally, when you grab a piece also grab a toothpick/flosser thingy! I need one right now....
I will post the recipe if anyone wants it.
I use bottom round roasts and have the butcher slice them up really thin. (I have a really nice meat slicer, but having the butcher do it saves time as long as you will be okay with whatever size slice he gives you..today mine were a little thicker than I had wanted, but still okay. Note, if you want to slice roasts yourself, put them in the freezer and let them firm up. It makes them much easier to slice thin.)
In a big bowl I mix:
1 Can of low-sodium beef broth
Low-sodium soy sauce. I start with 1/2 Cup and work my way up to 'taste'
2-3 tbs. of Liquid Smoke
That's the basics. Today I added:
2 heaping tbs. of Chinese garlic & pepper paste (5 carbs per 2 tbs.- mind you..this marinade will do quite a bit of beef.)
1 tbs Chinese 5 Spices
Soak the slices in the marinade for at least an hour or so. I find that is enough time, but you can marinade them overnight it you want.
I use a food dehydrator and after about 3 or 4 hours the bottom-most tray starts to be done and that tray is usually gone and never sees the inside of the storage container! Warm fresh jerky and the fatty part, if cut thin enough, melts in your mouth like butta! You can also put the meat on a rack in a cookie sheet and bake at a low temp in the oven for a long time. As I have never done that I have no idea how well it works or how long it would take.
Okay, I have already had two pieces and the smell downstairs is soooo good. Hubby is picking at it too. So, always buy more meat than you think you will need.. it does't look like all that much when you get it all laid out and dried. Finally, when you grab a piece also grab a toothpick/flosser thingy! I need one right now....