General Marinade for Jerky (Brown Sugar Version)
- Ready In:
- 24hrs
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 1⁄3 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon ground black pepper
- 1 lb beef roast
directions
- Note - any red meat that can be sliced will work.
- INSTRUCTIONS.
- . In a small glass bowl, combine all of the ingredients except the.
- meat/poultry. Mix thoroughly.
- . Place a layer of meat/poultry in a glass baking dish, spoon sauce mixture.
- over each layer.
- . Repeat until meat/poultry is 3-4 layers deep in the dish.
- . Cover tightly and marinate for 6-12 hours in the refrigerator or overnight. Stir occasionally to keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade, the more the flavor will be absorbed into it.
- . Remove the meat/poultry from the marinade, removing excess marinade.
- . Lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4" (0.6.
- cm) space between each strip of meat/poultry.
- . Dry meat/poultry at 145-150°F (63-66°C) for 4-7 hours or until thoroughly.
- dry.
- NOTE: When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer before drying jerky. The minimum recommended temperature for drying meats is 145°F (63°C).
- Temperatures below 145°F (63°C) are not recommended.
- IMPORTANT: Before you place the meat in a dehydrator, it is highly.
- recommended to heat the meat to 160°F (71°C) BEFORE the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
- After heating to 160°F (71°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C) during the drying process. You may need to blot fat.
- droplets from the surface of the meat occasionally using a paper towel.
- Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the dehydrator,.
- leanness of meat, etc.
- Always allow Jerky to cool before taste testing.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !