Best 4 Dads Jerky Marinade Recipes
**Discover a World of Jerky Delights: Explore a Trio of Unique and Flavorful Jerky Marinade Recipes**
Indulge in the art of jerky-making with three exceptional marinade recipes that will transform your ordinary cuts of meat into extraordinary snacks. Embark on a culinary adventure where bold flavors dance on your taste buds. This collection of marinades caters to a range of preferences, from the classic and savory to the spicy and adventurous.
1. **Dad's Classic Jerky Marinade:**
- Embark on a nostalgic journey with this timeless marinade, passed down through generations.
- A harmonious blend of Worcestershire sauce, soy sauce, brown sugar, and garlic creates a symphony of flavors.
- This marinade is the perfect gateway for those new to the world of jerky-making.
2. **Sweet and Spicy Jerky Marinade:**
- Ignite your taste buds with this tantalizing fusion of sweet and heat.
- Orange juice and pineapple juice add a burst of citrusy brightness, while cayenne pepper brings a touch of fiery intensity.
- Prepare to be captivated by the irresistible interplay of sweet and spicy.
3. **Asian-Inspired Jerky Marinade:**
- Embark on an exotic culinary adventure with this marinade inspired by the vibrant flavors of Asia.
- A harmonious blend of soy sauce, rice vinegar, ginger, and garlic creates a complex and aromatic marinade.
- This marinade will transport your taste buds to the bustling streets of an Asian food market.
DAD'S BEEF JERKY MARINADE
The recipe as written should be multiplied based on your total meat. I usually make enough marinade based on the pre-trimmed weight of the meat. Preparation time only includes the assembly of the marinade. The trimming of the meat, packaging and drying time will vary based on the cut of meat, amount to be marinaded and the drying method used.
Provided by Erindipity
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For each pound of meat mix the ingredients together in a large bowl.
- Marinade a minimum of 24-48 hours before drying.
Nutrition Facts : Calories 141.9, Fat 0.1, Sodium 2190.7, Carbohydrate 33.3, Fiber 0.5, Sugar 29.2, Protein 4
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
DADDY'S STEAK MARINADE
My dad made this one day, and it's definitely a winner! Everyone who has tried this marinade loves it! My husband and I won't eat steak any other way. The amount of ingredients listed is just a very rough estimate. I usually don't measure, just pour!
Provided by Jenn_Chelle
Categories Steak
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle salt, pepper, and garlic powder on one side of each steak and then pour 1/2 tsp olive oil on each steak.
- Knead spices and oil into the steaks.
- Repeat on opposite sides.
- Put steaks in a bowl (I usually use a glass flat baking dish for best results).
- Add remaining ingredients.
- Marinate for at least 30 minutes! The longer, the better!
Nutrition Facts : Calories 93.2, Fat 4.5, SaturatedFat 0.6, Sodium 2172.3, Carbohydrate 11.1, Fiber 0.1, Sugar 8, Protein 3.2
DAD'S BEEF JERKY
Make and share this Dad's Beef Jerky recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time P1DT12h
Yield 2 Packages, 20-30 serving(s)
Number Of Ingredients 3
Steps:
- Cut roasts into strips.
- Put into a ziploc bag and marinade for 24 hours.
- Place either into dehydrator or foil bottomed cookie sheet in oven on 200 degrees.
- Sprinkle with red pepper flakes.
- Cook on high in dehydrator for 12 hours or in oven with door cracked for 12 hours.
- In winter chuck roasts can be substituted for Vension Roasts for added treat.
Tips:
- Choose the right cut of beef: Flank steak, top round, or eye of round are all good options for jerky.
- Slice the beef against the grain: This will help the jerky to be more tender.
- Use a flavorful marinade: The marinade is what will give your jerky its flavor, so make sure to use a recipe that you like. Experiment with different ingredients to find your perfect flavor.
- Marinate the beef for at least 12 hours: This will give the marinade time to penetrate the beef and infuse it with flavor.
- Dehydrate the beef at a low temperature: This will help to prevent the jerky from becoming tough. The ideal temperature for dehydrating jerky is between 145°F and 165°F.
- Store the jerky properly: Once the jerky is dehydrated, store it in an airtight container in a cool, dry place. Jerky can be stored for up to 6 months.
Conclusion:
Making jerky is a great way to preserve beef and create a delicious snack. With a little time and effort, you can make jerky that is just as good as, if not better than, store-bought jerky. Experiment with different recipes and techniques to find the perfect jerky for you.
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