xperiment with different types of seasoning until you hit on the
This recipe will make jerky in one day, but the jerky won't
arinade just scale down the recipe and make a little more
ow tender you like your jerky (less time more tender).
tockpot add boiling water and jerky.
Let set 15 minutes
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
Cut strips of meat 1 to 1 1/2 inches wide.
Trim off all fat. Lay meat in a bowl in layers, adding seasoning as you go.
Cover and refrigerate overnight.
Take meat and blanch in hot water for 15 to 20 seconds.
Place meat strips on a cookie sheet and place in oven.
Set temperature on lowest setting.
Leave door ajar. Cook 8 to 16 hours or until meat turns black.
After jerky cools it can be stored in a sealed jar.
ver top.
Sprinkle House Seasoning, to taste.
Saute onion
Tbsp flour to the seasoning and mixed thoroughly before dusting
Combine all ingredients together and marinate in the refrigerator for 6 to 10 hours.
When ready to dry, remove slices and drain on paper towels; may pat dry.
To dry, spread slices in single layer on oven racks.
Place a pan under racks to catch drippings.
Set temperature at 140\u00b0 or lowest temperature on your stove.
Open door slightly to allow air to circulate and moisture to escape.
Drying will take 6 to 10 hours.
Turn over after 4 hours.
Jerky is done when meat is shriveled, dark, leathery and chewy.
Cut all fat off flank steak; finely slice flank steak with grain.
Marinate for 24 hours in refrigerator.
Place strips or marinated steak across oven racks.
Use of heat: the heat of the pilot light is sufficient, remove from oven after 24 hours, store in a large wide mouthed jar that has air holes in lid.
If you have an electric oven, you will have to turn the heat on and off; never let the temperature rise above 100\u00b0.
The jerky may be done in less than 24 hours.
The secret is very low but consistent heat.
Mix all ingredients well.
Let set at room temperature for 8 hours.
Cook at 110\u00b0 for 8 hours.
Mix all ingredients and allow to marinade over night.
Using your choice of jerky gun nozzle, spread onto dehydrator trays.
Dehydrate to your desired consistency. I use 4 trays that cook at 156 degrees for 6 to 6 1/2 hours.
Store is zip lock bags.
Note: I usually made 1\" wide strips. I also have a top down dehydrator with which I rotate the trays every two hours.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
teaspoon Essence or Creole seasoning, recipe follows
Preheat the oven
Cut away all fat, gristle and tendons from meat.
Combine seasoning in a salt shaker.
Cut red meat in 1 x 2 x 8-inch pieces and pound meat.
As you pound, sprinkle on seasoning (use about 1/2 teaspoon of seasoning on each piece).
Insert toothpick and let meat hang down through the oven rack.
Set at 150\u00b0 and cook for about 7 hours.
Should feel like leather, but supple enough to bend.
b>RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE
b>RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE
Mix ingredients by hand until well mixed.
Roll into 3 rolls. Wrap in Saran Wrap for microwave or foil for oven.
Refrigerate overnight.
Punch holes in wrap.
Bake in microwave or oven in broiler type pan so juice can run out until done.
Cool, slice and serve on crackers or snacks.
Can be frozen.
Do not overbake in microwave.
Just until meat is done.
ry. Do not over dry, jerky should be chewy, not crispy.