If all you eat is Store Bought jerky and you have never tried at home, prepare to be amazed. There is no comparison between the two. To store bought jerky tastes like a piece of plastic fat, a room can enjoy a good home, like a good steak.
Western BBQ Jerky
Ingredients:
1 teaspoon salt
3 tablespoons brown sugar
¼ c. Pepper Tea
½ cup red wine vinegar
¼ c. Tea Cayenne
½ cup ketchup
1 teaspoon onion powder
1Pound meat thin (buy the best cut you can afford)
½ c. Tea powder of garlic
1 teaspoon dry mustard tea
Directions:
Slice the meat across the grain into long strips about ¼ inch thick. Quick tip - Ask your butcher to cut for you.
In a medium non-reactive (see note below) bowl with a close-fitting lid, combine all ingredients except meat. Stir to mix well.
Place meat in a bowl, seal and shake.
Store in refrigerator for 6 to 12 hours, stirring occasionally.
Placestrips on a rack for drying, if you have one or put them in a single layer on a sheet of baking paper covered.
Set the oven at 140-160 F for 8 to 10 hours, turning strips every 2 hours if you use a dryer.
If the meat is dry, lower the oven temperature to 130 and continue until dry (see note below).
Note on non-reactive Bowl: The site Hormel defines a non-reactive bowl as a pot or bowl with non-porous material, do not change or add a flavor or a color changefood preparation. Stainless steel, glass, enamel, and glazed ceramic are examples of non-porous materials that do not affect the taste and appearance of tomatoes or citrus foods that are high in acid and can react with components porous to absorb substances. whatsoever. Simply use Rubbermaid, Tupperware or glass bowl.
Note on Testing for Dryness: test shots to dry in a cool room. Allow to cool and it should break when bent, but notbreak.
There should be at wet.
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