Jerky is as jerky does right? Well, yes and no. If you just make plain jerky then yes, jerky is jerky. However, if you put some time into being creative with it, then it's more than just jerky. It becomes a true culinary delight and something you will never tire of thanks to the variety of recipes you have stored in your head.
Yes, in your head, for it's your imagination that will help you create superior beef jerky recipes time and time again. And, don't just stop at beef, consider other meats such as bison, turkey, fish or chicken. When it comes to making jerky the ONLY limit is your imagination.
Let's start letting our imagination go and use some red wine in our beef jerky. Yes, you heard me right. We are going to use your favorite red wine and make come red wine beef jerky. However, remember to use the wine in small amounts because we do not want to get the jerky too wet because then it will be hard to dry.
By the way, the first time " and we mean the very first time you make jerky " it will probably bite the big one. It's all a matter of trial and error, and once you have a few batches under your belt, you'll be an old pro at it. So, don't worry about messing up the first few times.
When it comes to what meat to use for your beef jerky, we recommend that you use sirloin tips. It is our personal favorite but you can use whatever you would like. Once you get your meat you will then need to cut it into 1/8 inch wide strips or just have the butcher do it for you. Just make sure that you cut the meat with the grain to ensure a better final product. This width is recommended because it will make the meat dry much faster when you put it in the dehydrator.
Make sure that when you are cutting your meat into strips that you cut off any fat that may be on the meat. The purpose of this is not to make it more healthy but because the fat will not dry and will do bad. This will lead to you having to throw out all the beef jerky you just made! So make sure to cut off all the fat you can.
The ingredients for our beef jerky marinade are: half cup of red wine, 1 teaspoon of garlic, 1/2 cup of soy sauce and 2 garlic cloves. Want to add some heat to the mix? Mix in some red pepper to give it some fire. Combine all ingredients along with your meat and place then in a sealed bag and let them marinate for at least 6 hours and preferably over night in the fridge.
Once the meat has finished marinating it is now time to put it in the dehydrator. It will usually take around 6 - 12 hours to completely dry and you will want to keep a close eye on it to make certain you do not over dry it. Once you reach the 6 hour mark, take a piece out and cut it to check if it is ready. Continue doing this every so often until it is ready. Once it is done it is time to take a bite and see how your beef jerky turned out. - 15275
Yes, in your head, for it's your imagination that will help you create superior beef jerky recipes time and time again. And, don't just stop at beef, consider other meats such as bison, turkey, fish or chicken. When it comes to making jerky the ONLY limit is your imagination.
Let's start letting our imagination go and use some red wine in our beef jerky. Yes, you heard me right. We are going to use your favorite red wine and make come red wine beef jerky. However, remember to use the wine in small amounts because we do not want to get the jerky too wet because then it will be hard to dry.
By the way, the first time " and we mean the very first time you make jerky " it will probably bite the big one. It's all a matter of trial and error, and once you have a few batches under your belt, you'll be an old pro at it. So, don't worry about messing up the first few times.
When it comes to what meat to use for your beef jerky, we recommend that you use sirloin tips. It is our personal favorite but you can use whatever you would like. Once you get your meat you will then need to cut it into 1/8 inch wide strips or just have the butcher do it for you. Just make sure that you cut the meat with the grain to ensure a better final product. This width is recommended because it will make the meat dry much faster when you put it in the dehydrator.
Make sure that when you are cutting your meat into strips that you cut off any fat that may be on the meat. The purpose of this is not to make it more healthy but because the fat will not dry and will do bad. This will lead to you having to throw out all the beef jerky you just made! So make sure to cut off all the fat you can.
The ingredients for our beef jerky marinade are: half cup of red wine, 1 teaspoon of garlic, 1/2 cup of soy sauce and 2 garlic cloves. Want to add some heat to the mix? Mix in some red pepper to give it some fire. Combine all ingredients along with your meat and place then in a sealed bag and let them marinate for at least 6 hours and preferably over night in the fridge.
Once the meat has finished marinating it is now time to put it in the dehydrator. It will usually take around 6 - 12 hours to completely dry and you will want to keep a close eye on it to make certain you do not over dry it. Once you reach the 6 hour mark, take a piece out and cut it to check if it is ready. Continue doing this every so often until it is ready. Once it is done it is time to take a bite and see how your beef jerky turned out. - 15275
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If you would like to learn more about how to make beef jerky then take a look at our beef jerky recipes. We have a vast list of recipes for making beef jerky including our favorite, the spicy beef jerky recipes. Start making your own jerky today.