Jerky in dehydrators

Description

The site saw two recipes of jerk didn't sit well with neither the marinade nor the description of the process. I will try to explain everything in more detail. Output of 1 kg meat to about 350 grams of jerky.

Ingredients

Chicken fillet

1 kg
Soy sauce

100 g
Ketchup

2 Tbsp
Curry

2 Tbsp
Coriander

2 Tbsp
Salt

1 tsp
Turkey

1 kg
Soy sauce

100 g
Ketchup

1 Tbsp
Sugar

1 Tbsp
Salt

1 tsp
Black pepper

0.5 tsp
Garlic powder

1 tsp
Mustard seeds

1 Tbsp
Beef

1 kg
Soy sauce

100 g
Ketchup

1 Tbsp
Honey

1 Tbsp
Paprika sweet

0.5 tsp
Mustard seeds

1 Tbsp
Salt

1 tsp
Garlic powder

1 tsp
Pork

1 kg
Soy sauce

100 g
Mustard

2 tsp
Black pepper

0.5 tsp
Salt

1 tsp

Cooking

The photo preparation and drying of the beef, with the rest of the meat preparation goes the same way. so. 1. wash the meat, dry it with a towel or napkin. 2. remove all the tape and all the fat! because after preparation, the film will be oak and it will be impossible to chew it, as fat does not dry. 3. meat to put in freezer for 1.5-2 hours, it was convenient to cut it.

To cut meat you need within 5 mm. if there is thinner-very dry, thicker-drying process may increase by another couple of hours.

All the ingredients for the marinade, mix separately in a convenient container.

Pour it over the meat, very hard to mix because the meat is sliced thin, the marinade may not penetrate all the pieces. here on this don't be lazy, and hard mix. wrap with foil or place in airtight container and leave in the refrigerator for at least 8 hours. and better 12.

Here is the beef after 12 hours of marinating. all of the liquid has absorbed and ready for drying.

Next, take out drying, if you haven't, it doesn't matter. help electric oven with convection mode. if no such... then buy ;) drying is better to take metal, because of the jerky is very spicy and the scent of the plastic will "get stuck". the meat is distributed layers to dry not touching each other.

Set the temperature to 50 and turn on for 8 hours. if you have an oven, you also include 50 degrees and the mode of convection, but tightly the oven door not closing to the flavor and moisture out.

In the cooking process better after 4 hours the levels of the lattices are interchanged, so that the meat dried evenly. I almost forgot! beef (especially if it is cutting) it is necessary to dry it less time. about 4-6 hours. because it can dry out. after 8 hours I should add the temperature to 70 degrees and dry for 1 hour.

Here I beef a little dry.

It's a chicken! it turned out very tasty!

And it's Turkey ;) Bon appetit!!!

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