Mix and let stand for 1/2 hour. Press firmly into 2 9'x 13" pans and freeze for 8 hours. Take out of pans and slice into 1/4" thick slices and dehydrate or dry in oven set at lowest temp. possible for about 12 hrs. with oven door open.
Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin
Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
Slice flank steak diagonally with the grain of the meat into very thin slices. Put the meat in the freezer for about a half hour for easier slicing.
Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place sliced meat on rack set inside a half sheet pan.
Slow roast between 140 and 160 degrees for seven to 12 hours, or until meat is dried. Leave oven door ajar during the drying process.
Jerky will keep for several months in an airtight container.
But I can tell you that an experienced 'jerky maker' once told me that not only is kangaroo meat the leanest red meat on earth, it is also the tastiest jerky he has ever made.
Comments
Hamburger Jerky
10 lbs of lean meat
1/3 cup of salt
1 tablespoon of cardomen
1 tablespoon of marjoram
4 tablespoons of tenderquick
1 tablespoon MSG
1 teaspoon red pepper
1 1/2 tablespoon black pepper
1 1/2 teaspoon garlic powder
3/4 bottle of liquid smoke
Mix and let stand for 1/2 hour. Press firmly into 2 9'x 13" pans and freeze for 8 hours. Take out of pans and slice into 1/4" thick slices and dehydrate or dry in oven set at lowest temp. possible for about 12 hrs. with oven door open.
Baja Style:
5 tsp. salt 5 tsp. black pepper 2 Tbs.. coriander 1 1/2 tsp. chili powder 1 1/2 tsp. ground ginger
1 1/2 tsp. turmeric 1 1/2 tsp. ground cumin
Taj Mahal:
5 tsp. salt 3 tsp. curry powder 5 tsp. black pepper 4 cloves pressed garlic 1/2 tsp. cinnamon
3 tsp. ground ginger 1/4 tsp. ground cloves 1 cup cream sherry 1/2 tsp. cumin
Colorado Pioneer:
6 tsp. salt 20 tsp. black pepper 2 cups beef bullion (4 cubes)
Mild Mexican Jerky
1 lb lean meat, thinly sliced
1 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. crushed oregano
1 tsp. paprika
Western Barbecue Jerky
1 lb. lean meat, thinly sliced
1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
Mix all of the ingredients together that are listed in the recipes and then marinade for 12-24 hrs.
All the ingredients can be adjusted to taste.
I like black pepper, so the amounts listed below might be reduced to 2 -3 tsp.,
for those that don't have the same palate for its' flavor
idk.. but i think you can just substitute thesoy sauce or worshire.. and make ur own recipe!
Beef Jerky
Ingredients
2 lbs.flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder [not garlic salt]
1 teaspoon onion powder [not onion salt]
2 teaspoons Lawry’s Seasoned Salt
Method
Slice flank steak diagonally with the grain of the meat into very thin slices. Put the meat in the freezer for about a half hour for easier slicing.
Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place sliced meat on rack set inside a half sheet pan.
Slow roast between 140 and 160 degrees for seven to 12 hours, or until meat is dried. Leave oven door ajar during the drying process.
Jerky will keep for several months in an airtight container.
Beef Jerky
Ingredients :
Beef cut of your choice, the cheaper the better
1/2 c dark soy sauce
2 tb Worcestershire sauce
1 ts MSG
1/2 ts onion powder
1/2 ts garlic powder
1/4 ts ginger powder
1/4 ts Chinese 5 spice
Instructions:
Lightly freeze the meat to help in slicing Slice into about 1/2 inch or
less strips ,across the grain, with the grain for chewier jerky, and
marinate over night I start them in the smoker on a rack for 2 to 3 hours
then finish in a dehydrator. Could do the whole process on the smoker if
you keep the temp low enough .
I don't have a recipe, sorry.
But I can tell you that an experienced 'jerky maker' once told me that not only is kangaroo meat the leanest red meat on earth, it is also the tastiest jerky he has ever made.