Vermin93
Well-Known Member
I tried this recipe and I like it. It's a nice change of pace from the standard smoked jerky that I normally make. I did not have dried mushroom powder, so I'm not sure how it would affect the flavor.
http://www.yankeekitchenninja.com/2013/11/cidered-jerky-beef-or-venison-and-tips.html
Cidered Beef Jerky or Venison Jerky
(adapted from Preserve It Naturally)
Note: The drying time will vary, based on how thick/thin your strips are, but the batch in the photographs took about 9 hours.
Ingredients:
1 1/2 - 2 pounds lean beef or venison, cut into strips
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons packed light brown sugar
1 teaspoon kosher salt (smoked salt will also add another level of flavor)
1 teaspoon dried garlic powder
1/2 teaspoon ground black pepper
1/2 to 1 teaspoon dried mushroom powder (make it yourself with your dehydrator!)
Directions:
Place all the ingredients in a large ziplock bag to marinate. Refrigerate overnight (at least 8 hours). Place strips on dehydrator trays and dry at 145 degrees until hard.
http://www.yankeekitchenninja.com/2013/11/cidered-jerky-beef-or-venison-and-tips.html
Cidered Beef Jerky or Venison Jerky
(adapted from Preserve It Naturally)
Note: The drying time will vary, based on how thick/thin your strips are, but the batch in the photographs took about 9 hours.
Ingredients:
1 1/2 - 2 pounds lean beef or venison, cut into strips
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons packed light brown sugar
1 teaspoon kosher salt (smoked salt will also add another level of flavor)
1 teaspoon dried garlic powder
1/2 teaspoon ground black pepper
1/2 to 1 teaspoon dried mushroom powder (make it yourself with your dehydrator!)
Directions:
Place all the ingredients in a large ziplock bag to marinate. Refrigerate overnight (at least 8 hours). Place strips on dehydrator trays and dry at 145 degrees until hard.
