Jerky 101, Lynne’s Pick.
From elgourmand 12 years ago
- 8 to make
- Serves Lots
There must be a jerky recipe for every DIY freak making it. If you can’t come up with your own recipe, you can buy one of those pre mixed “Jerky Packs”. First time I ran across those at WalMart, one of my yearly visits to the US, I didn’t know whether to laugh or cry. Read more Shouldn’t have been surprised, they got pre packaged everything else. Lynne is the lady I mentioned in my Jerky Maker post. After we got the dehydrator we started experimenting with marinades. This was pre-internet times so we just sort of did it by trial & error. I like my marinade a tad sweeter and a bit spicier than this but this is a good starting point. Play around with this all you like. This should do 2lbs (1kg) of meat or fish. See less
Ingredients
- • 2 1/4lb (650g) meat or a 2lbs (1kg) fish fillet, cut into 2” (5cm) wide very thin strips, about 4” (10cm) long. shopping list
- • For the meat, trim off all fat and gristle. I use sirloin steak because here in Samoa it’s only a few cents more expensive than a cheap cut and there is less wastage. Pick a cut of steak or roast that has little fat and as little gristle as possible. This should yield about 2 lbs of meat for the marinade. Cut it into very thin strips, with the grain, & pound it a bit with a meat mallet. Be religious about getting rid of the gristle. Any gristle you miss will make a hard spot that you’ll wind up spitting out later anyway. shopping list
- • For the fish I use Aku, sometimes called Skipjack. Make sure you get rid of all of the blood grove & any small bones. Cut into thin, 2” (5cm) wide strips. shopping list
- • Most of you know that meat & fish are easier to cut just so if they are almost frozen. shopping list
- For the marinade shopping list
- • ½ cup dark soy sauce shopping list
- • 1 Tbs Worstashire sauce shopping list
- • ½ cup water shopping list
- • 1 tsp salt shopping list
- • 1 tsp liquid smoke shopping list
- • 1 tsp chile powder shopping list
- • 1 clove garlic, crushed & chopped fine shopping list
- • 1 Tbs golden syrup shopping list
- • fresh ground pepper to taste shopping list
How to make it
- 1. Mix all of the marinade ingredients together in a bowl.
- 2. Cut the meat or fish as indicated above.
- 3. Put the meat or fish in a resalable plastic bag & add the marinade.
- 4. For fish, put this in the fridge for four hours. Give it a wiggle now and then to mix things up. Fish will take up the marinade much faster than meat.
- 5. For meat, this can go in the fridge for 8 – 12 hours. Give it a wiggle now and then to mix things up.
- 6. When the meat or fish has finished marinating, place on a rack or in a colander in the sink to drain.
- 7. Place the strips on the bamboo or steel skewers. Be sure the strips are not touching.
- 8. Place each skewer in the Jerky Maker. As you add each skewer make sure the strips are not touching.
- 9. Close up the box, turn on the light and tap the keg.
- How long it will take for the jerky to be ready depends on several things.
- 1. How thick you cut the strips.
- 2. The ambient temperature of where the Jerky Maker lives.
- 3. The humidity of your location.
- 4. How dry you like your jerky.
- I’ve never had a batch of meat take less than 8 hours. In general, you want to make the slices as uniform as possible. The width of the strips is not as important as the thickness.
- When the jerky is ready, let it cool a bit, put it in resealable plastic bags & enjoy.
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