Is it possible to make Beef Jerkey in a home kitchen with basic appliances? - beef jerkey brine
I like the subject, remains too long in a sealed container, are like in this case?
Monday, January 25, 2010
Beef Jerkey Brine Is It Possible To Make Beef Jerkey In A Home Kitchen With Basic Appliances?
8 comments:
Yes, I make big jumps, and much less expensive than shop bought chemically treated things. My family is buried. I use fresh beef or venison roast (yes, the low-marbled beef), cut into thin slices with an electric knife (1 / 8 inch or less). Then put all parts in a large plastic containers with tight lid. You can try as you want, I worchestrshire and garlic with a little pepper. Cover with meat mixture, cover and refrigerate. Rotate the container every few hours to completely cover meat. (I usually let it sit 24 hours). Then drain the meat, and either my dehydrator or oven use is on the bottom (175 degrees). Place meat on racks or metal foil with holes, after having with the furnace, you also jump "the parts for a couple of times in the oven. Depending on the thickness of the cut of meat can last from 24 to 72 hours until the meat is dry completely. Once done, in an airtight container. Ho did not know the time to really difficult because I am never able to stay longer orthan a week primarily consumed. If I, I cut about 10 kilos of meat and the use of 3-4 cups of marinade.
Beef Jerky
Ingredients
1 arrachera
1 clove garlic, minced
1 / 2 c Honey
1 pinch pepper
Tb 4 cup lemon juice
1 / 2 c soy sauce
1 pinch salt
Instructions
Net in the freezer for about half an hour, only to the enterprise. Slice the meat across the grain, about 1/4-inch thick. Combine the remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in a pan and dry in oven at 150 degrees, 12 hours. Be patient! It's worth the wait.
"Beef Jerky" - 1 / 2 pound
1 pound boneless beef rump steak
1 1 / 2 c. Tea. Garlic salt
1 / 2 tsp. Pepper
1) Freeze meat 1 hour for the company (it is easier to cut), trim and discard fat from meat. Steak into thin slices.
2) Place pan strips in single layer on rack in jelly roll. The whole thing with garlic, salt and pepper.
3) Preheat oven to 200 * 6 hours or until the meat is dry. Cool, store in a container in the refrigerator.
Beef Jerky
1 page netting 4 lemon juice, TB
1 clove garlic, chopped 1 / 2 c soy sauce
1 / 2 c honey 1 pinch salt
1 pinch pepper
Net in the freezer for about half an hour, only to the enterprise. Steak Slice
Beans, about 1/4-inch thick. Combine the remaining ingredients and
Marinate steak strips in this for at least 2 hours. Place slices on rack in
Bread and pastry at 150 degrees, 12 hours.
Yes, it used to be baked at a very low temprature for a long time. It only takes hundreds jerkey Google and get the revenue.
a warm, hot and dry present.Make Fly ensure that all the fat cut, because the fat is rancid
Invest in a dehydrator and use. can also be used to dry fruits and other things.
Beef Jerky
Servings 12 oz
2 pounds flank
2 / 3 cup Worcestershire sauce
2 / 3 cup soy sauce, low sodium --
1 tablespoon honey
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
1 teaspoon Liquid Smoke Tea
Tea 1 tsp red pepper flakes
Special Features:
1 box fan, 4 new air filter paper air and 2 Elastikriemen
Instructions:
Cut skirt steak of excess fat in a plastic tip and in the freezer for 1-2 hours in order to identify precisely.
They cut meat from the freezer and sliced the meat with the grain into long strips removed.
Place strips of meat with the remaining ingredients in a large 1 gallon resealable plastic bag and move all the ingredients until evenly distributed. Place the bag in the refrigerator for 3-6 hours.
Remove meat from brine and pat to dry. Equitable distribution of meat strips of 3 air filters, put it in the grooves and stacking the filters at the top of each other. Top these with 1 empty filter. Then Lay fan box on the side and top. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug and put the medium term. Allow the meat dry for 8-12 hours. If you use a commercial dehydrator, follow the manufacturer's instructions.
When dry, cool and dry in an airtight container for 2-3 months.
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