Sweet & Peppery Jerky "sludge"
photo by rosie316
- Ready In:
- 4hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 680.38 g lean meat or 680.38 g fish
- 453.59 g brown sugar
- 59.14 ml salt
- 59.14 ml soy sauce
- 78.78 ml teriyaki sauce, cooking sauce (such as Yoshida's)
- 59.16 ml coarse black pepper
- 14.79 ml garlic powder
- 14.79 ml onion powder
- 14.79 ml crushed red pepper flakes (optional)
directions
- In large bowl combine all ingredients until thoroughly mixed. This will build muscle! (I use my stand mixer.).
- Slice meat thinly, about 1/8 to 1/4 inch. Fillet trout, leaving skin on. If using beef, it is easier to slice thinly while still partially frozen.
- Smoosh a thin layer of the sugar mixture into bottom of a baking dish and lay meat slices or fish fillets over.
- Keep layering, ending with the last of the sugar mixture. Don't worry if all the meat isn't completely covered. The marinade will liquify somewhat overnight.
- Cover with plastic wrap and refrigerate overnight, 12 hours.
- Next day rinse meat very lightly, just to get the chunks off, leaving a sugary glaze.
-
FOR DEHYDRATOR:
- Place meat on trays and dehydrate 160* for approximately 6 hours, checking for desired doneness at about 5 hours.
-
FOR SMOKER:
- Allow meat to dry and form the pellicle uncovered in the refrigerator for approximately 2 - 4 hours.
- Place in smoker and smoke for approximately 4 hours, checking for desired doneness at about 3 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I decided to try this recipe to rid our freezer of venison (to make room for this coming season). Well, I asked hubby to slice up a chunk for me to make the jerky. I let it marinade over night. Our smoker is out of commission right now, and I don't have a dehydrator, so I put the slices on a broiler pan and put it in the oven on 170*F for approx 3 hours +/- (flipping once). It was so yummy! We (and our friends) enjoyed it very much. I normally make "ground" teriyaki venison jerky (which is similar to this recipe), but this is much sweeter and peppery than mine. I actually had hubby grab another hunk of meat to slice, marinated that the next day, and started another batch, but this time it smelled weird while baking. Well, turns out that he grabbed a chunk of frozen "bear" (yes, he got one of those last year). Needless to say, even tho it smelled 'icky' while cooking, the flavor was terrific and it didn't smell after it was cooled. Thanks for posting a very nice recipe. Now I have several jerky recipes to use.
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)