Re: [CH] Was dehydrators/now Jerky done in it!
Tom F. Bryant (tfbxgp@neto.com)
Wed, 20 Oct 1999 20:12:05 -0500
You writ:
I would like to know how to make jerky in it. I think I know that basics
but does someone have a tried and true recipe and process for making it in
the dehydrator?
Hi Linda,
Here's my procedure. At the market, get a 5 pound "top round roast".
Have the butcher cut it in two (in the middle, across the grain). Then have
him slice one half "with the grain", and the other half "across the grain"
sliced at 3/8" thick. Get it home and cut each slice into pieces about 1
1/2" by 4 to 6 inches long. 5 lbs. is important here, but do your arithmatic
if the meat is another weight.
Marinate (at least one hour, overnight is better) in:
Soy sauce, 10 oz.
Worchestershire sauce (Lea & Perrins is best, but Sharwoods is OK), 10 oz.
Ketchup (Hunts is good), 5 Tbsp.
Black pepper, 1 Tbsp.
Garlic powder, 1/2 Tbsp.
Onion salt, 1/2 Tbsp.
Salt, 2 tsp.
Chile powder to taste. I use 1/2 tsp. Chipotle
After marinating, drain with a colander. Place strips on dehydrator trays so
that they don't touch each other. Dry about 12 hours, turning the strips
after the 1st 6 hours. When it bends like a tough green willow, remove, and
refrigerate. You can add stuff to the marinade (I have), but largely without
improvement. Hope this is as good for you as it is for me.
Tom