ok.. getting in to making my own cause the jerky in toronto stores sucks. it all tastes plastic and artificial yet i still eat it regularily cause of its salty, meaty deliciousness.
so today i went to the st lawrence market and picked up 4.7 lbs of top round and had it sliced appropriately (go to upper cut and see bob, he knows what to do!). i've opted for 3 styles.. first.. hot as hell jerky. 2nd.. spicy mcsavoury. 3rd.. sweet, smoky, garlic ginger.
just firing up the dehydrator now so i will let y'all the outcome by tomorrow afternoon. you can also do jerky in a regular oven. google for more info.
anyone make jerky regularily? got any tips? do's and dont's? recipes? fill me in. i'm just a virgin.
here's a rough estimate of what i've done. keep in mind that i just made all this up and i haven't tasted the finished product yet before you try this loose recipes..
1. Habanero Jerky (for approx 1.9 lbs top round beef)
1 spoonful of liquid smoke
6 habanero peppers
3 cloves garlic
1 tblspn minced ginger
2 tblspn sesame oil
1 tblspn brown sugar
2 jalapeno peppers
process it all down as much as possible. put in ziplocs with beef. leave in fridge over night. then dehydrate (time will vary based on you r chosen method)
2. Spicy McSavoury
1 tspn liquid smoke
7 jalapeno peppers
4 cloves garlic
2 tblspn garlic vinegar
3 tblspn brown sugar
1 tblspn soy sauce
process it all down as much as possible. put in ziplocs with beef. leave in fridge over night. then dehydrate (time will vary based on your chosen method)
3. Sweet Smoky Garlic Ginger
2 tblspn liquid smoke
1 Jalapwno
1 Habanero
4 tblspn Minced Ginger
8 garlic cloves
4 tblspn brown sugar
1 tblspn garlic vinegar
1 tblspn soy sauce
process it all down as much as possible. put in ziplocs with beef. leave in fridge over night. then dehydrate (time will vary based on you r chosen method)
i feel like i've forgotten stuff from those recipe's but you be the judge. anyone else got any teicks of the trade to offer??
so today i went to the st lawrence market and picked up 4.7 lbs of top round and had it sliced appropriately (go to upper cut and see bob, he knows what to do!). i've opted for 3 styles.. first.. hot as hell jerky. 2nd.. spicy mcsavoury. 3rd.. sweet, smoky, garlic ginger.
just firing up the dehydrator now so i will let y'all the outcome by tomorrow afternoon. you can also do jerky in a regular oven. google for more info.
anyone make jerky regularily? got any tips? do's and dont's? recipes? fill me in. i'm just a virgin.
here's a rough estimate of what i've done. keep in mind that i just made all this up and i haven't tasted the finished product yet before you try this loose recipes..
1. Habanero Jerky (for approx 1.9 lbs top round beef)
1 spoonful of liquid smoke
6 habanero peppers
3 cloves garlic
1 tblspn minced ginger
2 tblspn sesame oil
1 tblspn brown sugar
2 jalapeno peppers
process it all down as much as possible. put in ziplocs with beef. leave in fridge over night. then dehydrate (time will vary based on you r chosen method)
2. Spicy McSavoury
1 tspn liquid smoke
7 jalapeno peppers
4 cloves garlic
2 tblspn garlic vinegar
3 tblspn brown sugar
1 tblspn soy sauce
process it all down as much as possible. put in ziplocs with beef. leave in fridge over night. then dehydrate (time will vary based on your chosen method)
3. Sweet Smoky Garlic Ginger
2 tblspn liquid smoke
1 Jalapwno
1 Habanero
4 tblspn Minced Ginger
8 garlic cloves
4 tblspn brown sugar
1 tblspn garlic vinegar
1 tblspn soy sauce
process it all down as much as possible. put in ziplocs with beef. leave in fridge over night. then dehydrate (time will vary based on you r chosen method)
i feel like i've forgotten stuff from those recipe's but you be the judge. anyone else got any teicks of the trade to offer??