Three Jerky Recipes
Do you have a beef with traditional jerky recipes? Luckily, just about any piece of meat can be jerkied. In honor of National Jerky Day on June 12, chew on these three jerky recipes.
Pro tips:
- Freeze the meat beforehand to make it easier to slice into thin strips.
- Pat the strips dry after marinating them.
- Flip the strips halfway through the dehydrating process to make sure they dry evenly.
Jalapeño Jerky
Marinate sliced eye of round beef in Worcestershire sauce, soy sauce, water, liquid smoke, diced jalapeño, garlic salt, black pepper, and salt for up to 24 hours. Dehydrate the jerky in a dehydrator for a few hours at a high temperature, and then at a low temperature for a few more hours until it cracks, but doesn’t snap in half.
Salmon Jerky
Slice salmon into strips, then marinate in soy sauce, molasses, lemon juice, liquid smoke, and black pepper for a few hours. Preheat your oven to 200 degrees, pat the strips dry, and place on a baking sheet lined with parchment paper. Bake for a few hours until crunchy.
Cola Jerky
Combine cola, soy sauce, rice vinegar, and honey in a medium saucepan, then add chipotle peppers, as well as spices like onion powder and paprika. Pour mixture into a resealable plastic bag along with beef sirloin cut into ¼-inch-thick strips. Marinate up to 3 days. Bake at 200 degrees until the jerky is dry (2 to 3 hours).
© 2016 Texas Farm Bureau Insurance
