Re: Jerky

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: : Would like a receipe for the spice mixture uded to make jerky. Have heard there are some prepackaged ones you can buy, but haven't seen them. : ---------------------------------------------- : I don't have them in our area either, so we make it .. : : Jamaican Jerky Marinade : : 2 lbs lean beef : 6 cloves garlic, minced : 3-4 habaneros, minced (I left the seeds in) : 2 tsp ground allspice : 2 tsp dried thyme : 1 tsp dried oregano : 1 tsp nutmeg : 1 tsp ground cinnamon . : 5 tsp ground cayenne : 3 tsp salt : 1 tsp fresh ground black pepper : 1 2" piece of fresh ginger, grated : 1 lime, juiced : 6 tbs crushed pineapple & juice : 2 tbs basalmic vinegar : 1 tbs soy sauce : Cut the beef into very thin strips (partially frozen helps a lot), and marinade overnight. Pat dry and dehydrate! : This is not OUTRAGEOUSLY hot, but certainly enough to make it completely avoided by my non-CH friends (pathetic masses....), and really big hit on a white-water rafting trip with a boat-load of thrill-seekers. I really liked the pineapple, but you could probably use just about any acidic fruit juice. : From: Ed Cutrell : Posted By:Ed Cutrell : : ecutrell@darkwing.uoregon.edu <ecutrell@darkwing.uoregon.edu> : Scotch - Pepper Jerkey : : : Scotch - Pepper Jerkey : I never use any soy sauce when making beef jerky. I use scotch, with lots of garlic minced with it, plus seasonings--coarse black pepper, seasoned salt, crushed red chile. Jerky doesn't have to be coated with a saline solution. I usually moisten the strips of beef in the garlic seasoned scotch, then sprinkle slices with pepper, salt and lots of chile after they are spread out. : From: "Eeyore" : Posted By:"Eeyore" : Post Date: Sun, 4 Jan 1998 : : : efalt@totacc.com <efalt@totacc.com> : Chile-head beef jerky #2 : : : Chile-head beef jerky #2 : I like Tapatio as the hot sauce ingredient for a jerky marinade. There's acetic acid in it, but it doesn't come through as a heavy flavor in the sauce itself, and isn't noticeable in the finished product. I use it with soy sauce and granulated garlic (fresh garlic if I know I'm doing this a day in advance). It's great stuff for jerky. : If you're making jerky in something like a water smoker (sans water) it also has another use. Make extra, and pour over a rack of 'dinosaur-bone' beef ribs. I like to do this so that I don't end up eating half the jerky. Something about long exposure to that aroma. I just *have* to eat something out of that smoker. : From: Greg Metcalfe : Posted By: Greg Metcalfe : Post Date: Sun, 26 Oct 1997 : : : biosphere@proaxis.com <biosphere@proaxis.com> : Chile-head beef jerky : I make mine w/ a marinate of soy sauce, water, sesame oil, garlic, and minced chile peppers from the garden (I usually use fresh, but I've used dried too...)... I marinate for at least 24 hours, and then pat dry before placing in the dehydrator... I also usually use sesame seeds, but that is because I happen to love them.... I never measure the ingredients, just play it be feel of how much meat I use... In the end, the jerky comes out pretty hot, but probably not what many people on this list would consider "too" spicy.... : From: Rich Davies : Posted By: Rich Davies : Post Date: Sun, 26 Oct 1997 : : rmdesign@gate.net <rmdesign@gate.net> : http://www.pepperfool.com/recipes/snacks/ch_beef_jerky.html

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