Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And this was from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14600812/

We might as well keep the meat theme going with this great recipe from yelleena !

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BEEF JERKY 1st Attempt

Ingredients

Meat
Top Side Beef (little to no fat) Cost was about $9 for this test run

Marinade for Beef Jerk................Next Experiments?

Teriyaki Sauce (50-100ml).............Try Soy Sauce or Plum Sauce
Lemon Juice (3 lemons).................Try Orange Juice
Honey (2-3 tbsp).........................Try Brown Sugar
Ginger Powder (1-2 tsp).................Try Ginger Paste
Garlic Paste (1 tsp)
Basil Paste (1 tbsp).......................Try Mixed Fresh Herbs
Sea Salt (¼ cup)..........................Try ground salt, pepper and mustard mix

Extra herbs, pepper and or salt

Directions

Cutting the Meat

Remove as much fat as possible (this is so the jerky doesn't go off as fat can go rancid very easily)
Partially freeze the meat to make it easier to slice (about 30 min to 1 hour)
Slice against the grain in 5-8 mm slices with a sharp knife or slicer if available
Cut into strips if desired

Into the Marinade

Mix Marinade ingredients together in a large zip lock bag or bowl
Add sliced meat
Massage marinade into meat
Sit in fridge for a few hours or overnight making sure to turn the meat once or twice (4 hours was plenty for this recipe)
Drain meat, pat meat dry if necessary,
Sprinkle meat with dry herbs, salt or pepper if desired (I didn't bother)
Put onto dehydrator trays but don't overcrowd the tray
Dehydrate according to directions of your specific dehydrator

I use an Ezidry Snack Maker 500
Ezidry Snack Maker 500 – Dry on High until leathery about 8-10+ hours
Ezidry 1000 – Dry at 60°C until leathery about 8-10+ hours

UPDATE: This small batch took just over 6 hours to dry


Note: Jerky can be dried in an oven on a very low heat, fan forced ovens do this best but to allow air circulation you may have to keep your oven door open slightly.

Tasting Note: SUCCESS = YUM, loads of flavour bursting through, texture was good although one or two pieces were a little thick. My household of three including myself have already eaten most of this experiment with much delight.

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