FA+
Shop
460
Views
Views
9
Favorites
Favorites
Category
All / Tutorials
Species Unspecified / Any
Size 842 x 426
File Size 112.9 kB
Report this content
More from FACCC
Listed in Folders
Please fave and comment on the original submission:click here
Dried to perfection, this savoury meat treat to try is from the kitchens of
yoik
So I did one that was "cruelty free" so here's my "cruelty" recipe.
(No. I don't think eating meat is cruel, it's just a play on words.)
This recipe is for making your own beef jerky right in your own home, this recipe calls for the use of a smoker, but the smoker is more of a flavor additive rather than a cooking implement, the salinity of the marinade is the "cooking" implement of this recipe. This beef jerky is 100% hand made and 100% safe to eat, as well as 100% delicious.
This is a VERY easy recipe, but it takes 2 whole days to complete. Drying meats is the oldest method of preservation, and the taste is timeless. This jerky is CHEAP to make compared to the strips you get in a 7/11 and WAY better. It also makes a great gift, and is great for taking to parties, much better than deviled eggs.
Ingredients:
2 lbs Flank Steak, frozen, then partially thawed (this will make it easier to cut into thin strips)
1 cup Soy sauce
3 TBSP Orange Juice
1/3 cup Worcestershire Sauce
1 TBSP Dried Minced Garlic (You can also use fresh)
1/2 TBSP Onion powder
1/2 TBSP Fresh cracked pepper, coarse
1 teas Red pepper flakes
1 1/2 teas Liquid smoke (if you are not using a smoker)
ALSO YOU'LL NEED
1 VERY sharp knife
Box Fan
2 Baking trays/cooking racks/grill grates
Smoker
Handful of each Hickory and Applewood chips
Partially thaw your steak, when you're picking out one you'll want to make sure it's pretty lean, large areas of fat will yield greasy chewy jerky. You want it mostly thawed, but still relatively stiff. Clean the meat and remove any fat or silver-skin from the fillet. Cut along the grain making thin strips, Not paper thin something like 1/8' (This technique just takes practice, it might take you a few attempts to make GREAT jerky, but really the thick pieces will only take longer to dry.)
Once you have all the steak cut into strips combine all the other ingredients in a large zip-lock bag, mix till dissolved. Place the beep strips in the marinade and remove as much air as you can. Place in a fridge and let sit over night. If you remember to, you can agitate the meat and move it around to make sure it is all thoroughly seasoned.
NEXT DAY!
Gather your wood chips and soak them in warm water for at least an hour. Drain and place in a foil 'bowl', turn on your smoker, once heated throw the chips in the smoker and close it for about 15 minutes (This will vary from smoker to smoker, I use a electric, gas setting might be different)
Take the meat out of the bag, drain off the excess marinade and lay them out on the grill grates giving them just a little space in between so the smoke can rise. Place the racks in the smoker and close it up, leave these in there for 10-15 minutes. Remove them from the smoker and put them somewhere to cool.
The next step requires a box fan. The friend who I make this with has a large metal fan that he only uses for jerky so it's easy to clean, if you have a plastic one you can also pick up a vent filter to keep your fan clean, as well as the meat. Place the 2 racks on top of the fan and set it to high, use some twine to attach the racks to the fan so they don't move, sometimes when the meat starts to dry it'll get blown off the rack.
Let this set for at least 8 hours, Over night is fine, What you're looking for is stiff (though not rock hard) dry meat... yanno. Jerky. Place the meat in an air tight container and try to not it it in one day.
It's also advised to do this in a room AWAY from animals.. They WILL steal all your jerky. Another note is that this will make your house smell like a smoke house, it's great, but makes you salivate... >.>
Here's a before/after shot - http://i1070.photobucket.com/albums.....sYoik/meat.jpg
Enjoy!
If anyone tries this out I'd love to hear how it goes! If you have any questions just ask!
Allergy warning – recipe contains fish (anchovies found in some worcestershire sauces) & soy products
Dried to perfection, this savoury meat treat to try is from the kitchens of
yoik******************************So I did one that was "cruelty free" so here's my "cruelty" recipe.
(No. I don't think eating meat is cruel, it's just a play on words.)
This recipe is for making your own beef jerky right in your own home, this recipe calls for the use of a smoker, but the smoker is more of a flavor additive rather than a cooking implement, the salinity of the marinade is the "cooking" implement of this recipe. This beef jerky is 100% hand made and 100% safe to eat, as well as 100% delicious.
This is a VERY easy recipe, but it takes 2 whole days to complete. Drying meats is the oldest method of preservation, and the taste is timeless. This jerky is CHEAP to make compared to the strips you get in a 7/11 and WAY better. It also makes a great gift, and is great for taking to parties, much better than deviled eggs.
Ingredients:
2 lbs Flank Steak, frozen, then partially thawed (this will make it easier to cut into thin strips)
1 cup Soy sauce
3 TBSP Orange Juice
1/3 cup Worcestershire Sauce
1 TBSP Dried Minced Garlic (You can also use fresh)
1/2 TBSP Onion powder
1/2 TBSP Fresh cracked pepper, coarse
1 teas Red pepper flakes
1 1/2 teas Liquid smoke (if you are not using a smoker)
ALSO YOU'LL NEED
1 VERY sharp knife
Box Fan
2 Baking trays/cooking racks/grill grates
Smoker
Handful of each Hickory and Applewood chips
Partially thaw your steak, when you're picking out one you'll want to make sure it's pretty lean, large areas of fat will yield greasy chewy jerky. You want it mostly thawed, but still relatively stiff. Clean the meat and remove any fat or silver-skin from the fillet. Cut along the grain making thin strips, Not paper thin something like 1/8' (This technique just takes practice, it might take you a few attempts to make GREAT jerky, but really the thick pieces will only take longer to dry.)
Once you have all the steak cut into strips combine all the other ingredients in a large zip-lock bag, mix till dissolved. Place the beep strips in the marinade and remove as much air as you can. Place in a fridge and let sit over night. If you remember to, you can agitate the meat and move it around to make sure it is all thoroughly seasoned.
NEXT DAY!
Gather your wood chips and soak them in warm water for at least an hour. Drain and place in a foil 'bowl', turn on your smoker, once heated throw the chips in the smoker and close it for about 15 minutes (This will vary from smoker to smoker, I use a electric, gas setting might be different)
Take the meat out of the bag, drain off the excess marinade and lay them out on the grill grates giving them just a little space in between so the smoke can rise. Place the racks in the smoker and close it up, leave these in there for 10-15 minutes. Remove them from the smoker and put them somewhere to cool.
The next step requires a box fan. The friend who I make this with has a large metal fan that he only uses for jerky so it's easy to clean, if you have a plastic one you can also pick up a vent filter to keep your fan clean, as well as the meat. Place the 2 racks on top of the fan and set it to high, use some twine to attach the racks to the fan so they don't move, sometimes when the meat starts to dry it'll get blown off the rack.
Let this set for at least 8 hours, Over night is fine, What you're looking for is stiff (though not rock hard) dry meat... yanno. Jerky. Place the meat in an air tight container and try to not it it in one day.
It's also advised to do this in a room AWAY from animals.. They WILL steal all your jerky. Another note is that this will make your house smell like a smoke house, it's great, but makes you salivate... >.>
Here's a before/after shot - http://i1070.photobucket.com/albums.....sYoik/meat.jpg
Enjoy!
If anyone tries this out I'd love to hear how it goes! If you have any questions just ask!
******************************Allergy warning – recipe contains fish (anchovies found in some worcestershire sauces) & soy products
Category All / Tutorials
Species Unspecified / Any
Size 842 x 426px
File Size 112.9 kB
Comments