By Jonni Haydens
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.
You can try all different types of combination in search of making truly great beef jerky. For example, don't just stop at beef...try and switch it up by using turkey or bison meat. You may be pleasantly surprised at how great tasting it may end up being.
Now let's try some experimentation here. Say you totally adore red wine and wonder if there is a way to incorporate that love into a jerky recipe " keeping in mind that you don't want too much moisture or the meat won't dry properly. Hey, we've got some great news for you. Go out and grab a bottle of the best red wine you can find, something the really perks your tastebuds up and get ready to make some fine red wine beef jerky. Just remember, you may adapt this recipe to other meats as well.
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.
When you are cutting the meat make sure to cut off any fat that is on the meat. We do this because fat will not dry and will become rotten. The next step is to marinate our meat and this is where we start to get creative.
For your red wine marinade you will be using:
- 1/2 cup of wine
- 2 crushed garlic cloves
- 1/2 cup soy sauce (salt free)
- 1 teaspoon of crushed garlic peppercorns
- and if you're a bear for punishment, add some crushed red pepper for extra zing to taste.
If you don't want to be putting out flames later, take it easy on the red pepper. Pop all these ingredients into a large, zippered plastic bag along with the sliced meat, sling it in the fridge and leave it over night.
After letting the meat marinate for a night it is now time to toss it in the dehydrator. Beef jerky usually takes around 6-10 hours to finish but you will want to keep an eye on it to make sure it is not over cooking. To test it, just take a piece out and cut it to see if it is still moist. When the jerky has finished drying, take it out and enjoy. - 20279
You can try all different types of combination in search of making truly great beef jerky. For example, don't just stop at beef...try and switch it up by using turkey or bison meat. You may be pleasantly surprised at how great tasting it may end up being.
Now let's try some experimentation here. Say you totally adore red wine and wonder if there is a way to incorporate that love into a jerky recipe " keeping in mind that you don't want too much moisture or the meat won't dry properly. Hey, we've got some great news for you. Go out and grab a bottle of the best red wine you can find, something the really perks your tastebuds up and get ready to make some fine red wine beef jerky. Just remember, you may adapt this recipe to other meats as well.
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.
When you are cutting the meat make sure to cut off any fat that is on the meat. We do this because fat will not dry and will become rotten. The next step is to marinate our meat and this is where we start to get creative.
For your red wine marinade you will be using:
- 1/2 cup of wine
- 2 crushed garlic cloves
- 1/2 cup soy sauce (salt free)
- 1 teaspoon of crushed garlic peppercorns
- and if you're a bear for punishment, add some crushed red pepper for extra zing to taste.
If you don't want to be putting out flames later, take it easy on the red pepper. Pop all these ingredients into a large, zippered plastic bag along with the sliced meat, sling it in the fridge and leave it over night.
After letting the meat marinate for a night it is now time to toss it in the dehydrator. Beef jerky usually takes around 6-10 hours to finish but you will want to keep an eye on it to make sure it is not over cooking. To test it, just take a piece out and cut it to see if it is still moist. When the jerky has finished drying, take it out and enjoy. - 20279
About the Author:
You can get started making your own beef jerky today with our free beef jerky recipes? Just browse on over to our site and learn how to make your own jerky, including our personal favorite, the free ground beef jerky recipe. Get started making homemade beef jerky today!
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