Do you love jerky? Then today’s post is for you!
I know that I haven’t said much about it, but I wrote a book that recently came out called Jerky Everything.
This 230 page book allows you to make a variety of tasty jerky treats ranging from alligator to mushrooms! Yes Virginia…there is more to jerky than just beef jerky (but there are lots of recipes for that in this book).
Jerky has been a vital source of sustenance for centuries. But what started out as an important food for travelers and a way to safely preserve meat in the days before refrigeration has become the health nut’s favorite snack, the hiker and sportsman’s manna, the dieter’s delight, and a boon for gourmet food sellers.
But why stop at beef jerky, or even meat? Jerky Everything not only covers a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past and heavily salted bagged jerkies, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to piña colada. Yes, you can make delicious pineapple jerky at home (and it’s not just dried pineapple, it’s got a little surprise in it)! Recipes for meat jerkies make low-calorie, high-protein treats that curb hunger pangs. Recipes for fruit and veggie jerkies make wholesome treats that will help pick you up when your energy is waning. Homemade jerky is a thing apart from its store-bought equivalents; most of these recipes are even compatible with Paleo, Atkins, and low-fat eating regimens.
Jerky Everything even contains wild game jerky, for you hunters out there looking for ways to preserve all that meat.
Now let’s have some fun. I’m giving away a signed copy of Jerky Everything. How can you win? All you need to do is leave a comment below and tell me what your favorite jerky flavor is. The giveaway runs until midnight (CST) Sunday, October 25, 2015. You’re going to love this book!
- 24 oz lager
- ½ cup lime juice
- ⅓ cup soy sauce
- 2 serrano chiles, cut into large pieces
- 1 tsp granulated garlic
- ½ tsp ground black pepper
- 1 lb London broil strips
- Toss all the ingredients, except the meat, into a food processor and buzz until everything is pureed. Pour the puree into a 1-gallon resealable plastic freezer bag and allow the mixture to rest for 10 minutes. Add the meat strips to the marinade and mix the strips around so they get completely coated with the marinade. Remove as much air as possible from the bag, seal, and place it in the refrigerator for 4 hours. During the marinating time, remove the bag from the refrigerator and work the meat around so the marinade is fully incorporated into it. Remove the strips from the marinade and arrange in a single layer in your choice of dryer.
- You can use gas, electric, or convection ovens to make jerky. Ideally, jerky should be cooked at 165°F, but many ovens do not go any lower than 200°F, which will still work. If you use a gas or electric oven, there are a couple things you can do to help get more air flowing around the meat as it dries. First, stick a wooden spoon handle in the door opening to keep it slightly ajar — this will also help bring the oven temperature down a little, which will improve the texture of the finished product. Second, lay the meat strips on a cooling rack set on a baking sheet to allow air to flow underneath the strips as they dry.
- If you are using a convection oven, begin checking on the jerky after about 90 minutes. With a gas or electric oven, start checking on it after 2 hours. If you have a dehydrator, you will find that it is even easier to get great results — just set your dehydrator to 165°F and begin checking the results after 4 hours.
- Jerky is ready when it looks dry, but you can bend it without it snapping. If it does snap, that means it’s too dried out — just stick back into a new marinade and then dry it again. When your jerky is ready, store it in a resealable plastic bag with the excess air removed. If you see any oil on the surface, carefully pat it dry with a paper towel before storing it. Properly dried jerky will last up to a month at room temperature — for longer storage, vacuum seal or freeze it. Homemade jerky is perfectly safe, but if you do see any mold on a piece of jerky, the entire batch should be thrown out.
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