Jerky

JUST JERKY

The following recipes show you why Jerky is such a great dehydrated idea! With an Ezidri dehydrator you can create Jerky using all types of meats in no time at all! Jerky makes a great addition to any platter and is also a great snack whether you're at home, at the office or in the great outdoors!

* How to create Jerky

* Basic Beef Jerky

* Curried Jerky

* Hawaiian Jerky

* Hot & Tangy Jerky

* Sweet & Sour Jerky

* Turkey Jerky

HOW TO CREATE JERKY

Jerky is raw meat (usually beef or venison) which has been salted or marinated and then dried.

The main rule with jerky - the leaner the meat, the better quality the finished product. When using beef, round & sirloin cuts are more economical than cheaper cuts which contain more bone & fat. Rump cuts may be used, but they contain more gristle.

To prepare your meat, remove all visible fat & slice it into long strips around 5mm thick. By slicing them into uniform pieces this will shorten the drying time so if you can, have your butcher slice it for you.

If you're going to slice the meat yourself, a good idea is to partially freeze it first to make cutting easier. Cutting across the grain will increase tenderness.

You can marinate the meat using a liquid mixture or a mix of salt & seasonings. There are plenty of different marinades & we've included a few here for you to try. But don't forget to experiment!

Once marinated, to dry you simply place the meat slices onto Mesh Sheets in the trays of your Ezidri dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C (Snackmaker-High) for 6-8 hours, turning the meat after 4 hours of drying.

Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

To store, place in an airtight container in a cool, dry, dark place. For extended storage life, place in the refrigerator or freezer.

BASIC BEEF JERKY

Ingredients

4 Tbsp soy sauce
4 Tbsp Worcestershire sauce
1 Tbsp tomato sauce
1/4 tsp black pepper
2 cloves garlic
1/2 salt
1 Tbsp grated root ginger
1 Tbsp curry powder

Method

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning soy sauce mixture over each layer. Cover tightly.

Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.

Drain marinade & place the meat slices onto Mesh Sheets in the trays of your Ezidri dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C (Snackmaker - High) for 6-8 hours, turning the meat after 4 hours of drying.

Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

This recipe can be found along with other many great ideas in the Instruction/Recipe Book for the Ezidri Snackmaker & the Ultra FD1000.

CURRIED JERKY

Ingredients

1 tsp salt
1/4 tsp pepper
1/8 tsp cinnamon
1/16 tsp ground cloves
1/8 tsp ground cumin
1 1/2 tsp curry powder
1/2 tsp garlic powder
1 tsp ground ginger
500g lean meat, sliced 5mm thick

Method

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously sprinkle both sides with the salt mixture. Place meat 3 or 4 layers deep in a container. Cover tightly.

Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.

Drain marinade & place the meat slices onto Mesh Sheets in the trays of your Ezidri dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C (Snackmaker - High) for 6-8 hours, turning the meat after 4 hours of drying.

Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

Recipe courtesy of How to Dry Foods, by Deanna DeLong.

HAWAIIAN JERKY

Ingredients

1 tsp salt
1/4 tsp pepper
1 tsp gound ginger
1 Tbsp brown sugar
1/8 tsp cayenne pepper
1 garlic clove, crushed
1/4 cup pineapple juice
1/4 cup soy sauce
500g lean meat, sliced 5mm thick

Method

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning soy sauce mixture over each layer. Cover tightly.

Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.

Drain marinade & place the meat slices onto Mesh Sheets in the trays of your Ezidri dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C (Snackmaker - High) for 6-8 hours, turning the meat after 4 hours of drying.

Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

Recipe courtesy of How to Dry Foods, by Deanna DeLong.

HOT & TANGY JERKY

Ingredients

1 tsp salt
1/4 tsp cracked pepper
1/4 tsp cayenne pepper
1 tsp onion powder
1/2 tsp paprika
2 garlic cloves, crushed
2 Tbsp barbecue/steak sauce
3 Tbsp worcestershire sauce
500g lean meat, sliced 5mm thick

Method

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning worcestershire sauce mixture over each layer. Cover tightly.

Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.

Drain marinade & place the meat slices onto Mesh Sheets in the trays of your Ezidri dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C (Snackmaker - High) for 6-8 hours, turning the meat after 4 hours of drying.

Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

Recipe courtesy of How to Dry Foods, by Deanna DeLong.

SWEET & SOUR JERKY

Ingredients

1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1 garlic clove, crushed
3 Tbsp brown sugar
1 Tbsp soy sauce
1/4 cup red wine vinegar
1/4 cup pineapple juice
500g lean meat, sliced 5mm thick

Method

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning vinegar mixture over each layer. Cover tightly.

Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.

Drain marinade & place the meat slices onto Mesh Sheets in the trays of your Ezidri dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C (Snackmaker - High) for 6-8 hours, turning the meat after 4 hours of drying.

Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

Recipe courtesy of How to Dry Foods, by Deanna DeLong.

TURKEY JERKY

Ingredients

750g raw turkey, preferably breast
1/4 cup soy sauce
1 Tbsp fresh lemon juice
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp ginger

Method

Slice turkey across the grain in 5mm thick (for easier cutting, freeze meat & defrost enough to slice easily). Place in a container.

Mix together remaining ingredients & pour over turkey. Leave to marinade for 6 to 12 hours, stirring occasionally.

Drain marinade & place the turkey slices onto Mesh Sheets in the trays of your Ezidri dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C (Snackmaker - High) for 6-8 hours, turning the meat after 4 hours of drying.

Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

Recipe courtesy of www.hungrymonster.com.au