Chinesebeefjerky Recipes
HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
- Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
CHINESE BEEF JERKY
Posted for ZWT II 2006 Asia as taken from Sunsets Chinese Cookbook. A favorite Chinese appetizer - more moist and less brittle than our cowboy jerky. You precook the meat in two stages: this eliminates the extensive drying that most Jerky requires. After this precooking, drying the meat in a moderately hot oven for a short time preserves it enough so you can keep it moist and tender for several months in the refrigerator. Cooking time includes cooling time.
Provided by Chabear01
Categories Roast Beef
Time 3h40m
Yield 1 Pound, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat lengthwise into long strips about 3 inches thick and wide. Place in a wide frying pan with the water, soy, sherry, sugar, salt, star anise, ginger, onions and chile peppers. Bring to a boil, then reduce heat, cover and simmer turning meat occasionally for 30 minutes.
- Remove meat from cooking liquid, cool, and chill for at least 1 hour or until firm. Thinly slice meat across the grain. Return meat slices to cooking liquid. Cook, uncovered, over medium heat, turning slices occasionally until all liquid is absorbed (about 50 minutes) Turn meat more frequently as liquid is absorbed. Discard onion, ginger, and star anise.
- Arrange strips of meat slightly apart in a single layer on cooky sheets. Bake, uncovered, in a 300 degree F oven until dry to the touch but still pliable (about 20 minutes) Pat dry any beads of oil with paper towels, let cool thoroughly. Place in plastic bag, seal, and store in refrigerator up to 2 months.
Nutrition Facts : Calories 937.6, Fat 65.5, SaturatedFat 26.6, Cholesterol 227.9, Sodium 2116.3, Carbohydrate 15.5, Fiber 0.5, Sugar 13.4, Protein 64.8
BEST EVER BEEF JERKY
Western Barbecue Beef Jerky! We've been making this for years! I've tried a million recipes, and this is the best! Every year my husband goes deer hunting and every year we make this beef jerky to take on his trip. It's addictive! Your jaw will be aching!!!!!!! (I always use London Broil)
Provided by nursecynthia
Categories Lunch/Snacks
Time P1DT6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients (except the meat) until combined.
- Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
- Remove from marinade, disguarding excess.
- Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
- I have never "over dehydrated" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.
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