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Just add the ingredients each to a resealable bag. Add the steak to the marinade, and refrigerate overnight. This provides enough time for the marinade to both flavor and tenderize the meat. If using both marinades, simple divide the meat between the two. Dehydrate the meat.
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Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved. Add the meat to the marinade and toss until all of the pieces are evenly coated.
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Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays. Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
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Make the beef jerky your standard way and see if the type of cut contributes to a more tender jerky. Different cuts of beef for beef jerky. 2. Slice against the grain. Slicing against the grain of the meat yields a softer jerky. Slicing against the grain breaks down the long, tough muscle fibers.
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Place the meat strips on a baking sheet (make sure they don't touch or overlap). Place the baking sheet on the highest oven rack. Prop open the oven door to allow moisture to escape. Leave the meat strips in the oven for at least 3 hours. Check periodically after that to make sure you don't under- or overcook the jerky.
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When you're ready to cook the jerky, preheat your oven to 225 degrees Fahrenheit. Place the meat on a wire rack on a baking sheet, and place it in the oven. Cook the jerky for 3-4 hours, or until the meat is dry and chewy. After you've cooked the jerky, let it cool completely before storing it in an airtight container.
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These two things: Minimal fat. The grain of the meat. Are best found in cuts such as: Eye of Round. Sirloin Tip. These beef cuts will be the easiest to make tender jerky with because they have a visible grain that we can cut across. Cutting across the grain of the meat will help to make it much more tender when it has been dried into jerky.
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Step 4. Place the meat in the marinade liquid and refrigerate. Toss the meat around in the marinade at regular intervals to ensure that it absorbs the liquid evenly. Allow lean cuts of meat such as turkey, salmon and tuna to marinate for around four hours before wiping dry and dehydrating them. Marinate tougher cuts of meats including beef and.
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Let the meat marinate for at least 4-6 hours, or even overnight, to ensure that it absorbs the flavors and becomes tender. Another method to make beef jerky tender is to slice the meat against the grain. This will help to break up the muscle fibers and make the meat easier to chew. When slicing the meat, be sure to cut it into thin strips and.
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When it comes to crafting top-notch perfect beef jerky, your choice of meat matters. Opt for cuts like top round or bottom round, known for their suitability in jerky preparation.. Apple cider vinegar acts as a natural meat tenderizer that gradually breaks down the connective tissues within the meat. This process not only enhances the jerky.
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3 2¼ t tablespoons kosher salt. 1 ¾ t tablespoon onion powder. 1 ¾ t tablespoon garlic powder. 1 ¾ t tablespoon black pepper, ground to taste. 1 ¾ t tablespoon garam masala (optional - I don't use) 2 ¼ t level teaspoons InstaCure (optional - I don't use) ½ 2T cup Jack Daniels (optional) Last edited: Mar 16, 2017.
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Place the beef slices one by one into the marinade, ensuring the slices are completely covered with the marinade. Cover with a plastic wrap and let marinate in the fridge overnight, or at least 6 hours. The next day, take the marinated beef slices from the fridge. Preheat the oven to 140 °F (60 °C).
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Step 3. Mix the marinade well in a bowl. Use an acidic ingredient such as vinegar, wine or lemon juice. Add salt, pepper and herbs such as paprika or thyme, as well as olive oil. Beef jerky is often marinated in soy sauce, Worcestershire sauce and brown sugar to give it a sweet, spicy flavor. Use roughly 1/3 cup each of Worcestershire sauce.
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