Best 3 Matts Jerky Recipes
**Unveiling the Delights of Matt's Jerky: A Culinary Journey Through Three Tantalizing Recipes**
Indulge in the irresistible world of jerky, where flavors dance on your palate and textures captivate your senses. Embark on a culinary adventure with Matt's Jerky, a collection of three tantalizing recipes that showcase the versatility and allure of this timeless snack. From the classic allure of Original Beef Jerky to the zesty kick of Teriyaki Beef Jerky and the smoky embrace of Smoked Turkey Jerky, each recipe promises a unique taste sensation. Matt's Jerky is more than just a snack; it's an experience that will leave you craving more. So, prepare your taste buds for an extraordinary journey as we delve into the secrets behind these delectable jerky creations.
TERIYAKI BEEF JERKY
Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers Snacks
Time 4h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.
Nutrition Facts : Calories 132 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
MATT'S JERKY RECIPE
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Provided by Mattey
Categories Jerky
Time P1DT2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g
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
Tips:
- Choose the right cut of meat: For best results, select lean cuts with minimal fat, such as flank steak, top round, or brisket.
- Slice the meat against the grain: This will help create tender, easy-to-chew jerky.
- Marinate the meat: Marinating the meat in a flavorful mixture of spices and seasonings will enhance its taste and help tenderize it.
- Use a dehydrator or oven: You can use either a dehydrator or an oven to make jerky. If using an oven, set the temperature to the lowest setting and leave the door slightly ajar to allow moisture to escape.
- Check the jerky frequently: During the drying process, check the jerky frequently to ensure it is drying evenly and not over-drying.
- Store the jerky properly: Once the jerky is dry, store it in an airtight container in a cool, dry place. Properly stored jerky can last for several weeks.
Conclusion:
Making homemade jerky is a rewarding and enjoyable experience that allows you to control the ingredients and flavors. With careful preparation and attention to detail, you can create delicious, high-quality jerky that is perfect for snacks, road trips, and outdoor adventures. Experiment with different marinades and seasonings to create your own unique jerky recipes and enjoy the satisfaction of making a tasty and nutritious treat at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
