Jerky that “Bites Back”
Although not a fish recipe,
this jerky is a great “bring along” for any fishing trip.
Increasing or decreasing the amount of Cayenne pepper can change the
amount of heat,
2 lbs lean beef with fat and gristle removed (I usually use top round roast, round steak or flank steak)
1/4 cup soy sauce
FEEL FREE TO ADJUST THE INGREDIENTS TO YOUR OWN TASTE
Partially freeze the meat until it is firm but
not hard (makes it easier to slice) and cut into 1/8 to ¼” slices. I much
prefer to slice the meat AGAINST the grain for a nicer texture (try it!).
Combine all of the ingredients (except the
meat) in a bowl and
stir until all the ingredients are dissolved.
Add meat and mix it up until all of the meat is
coated. Cover tightly and refrigerate over night (I empty the bowl into a Zip
Lock bag which makes it real easy to work the seasonings into the meat once in
awhile while it marinates in the fridge).
Arrange the strips close but not overlapping on
your dehydrator racks
Clean up is much easier if you spray the racks in your dehydrator with PAM first
the cooking times per you dehydrator (usually 8 to 10 hours) or just check until
it’s done to you taste/consistency.
If you don’t have a dehydrator, you can easily make
jerky in your oven.
Spray rack with PAM and place the racks at least 4”
from the heat source and set the oven between 140 and 200 degrees (the lower the
better) for 8 to 10 hours. Prop the
oven door open about 2 inches.
Whether using a dehydrator or oven, when testing to see if jerky is the consistency that you like, let cool for about 5 minutes before testing.
REMEMBER, you lose about half of the weight when dehydrating