Sweet & Peppery Jerky "sludge"

Recipe by Chef PotPie
READY IN: 4hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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