Jerkyeverything sample pages

Honey Chipotle Jerky i ngr ed i ents

I can’t resist the heat and smoke that comes from a smoked and dried jalapeño. So here’s another recipe

½ cup soy sauce ¼ cup honey 1 teaspoon white vinegar

using chipotle peppers. The rich sweetness of honey combined with the smoke and heat of the chipotle pepper is a flavor you’re never going to get enough of, I promise. The stickiness of this jerky, from the honey, is actually a plus since you have to lick your fingers clean, which makes the great flavor last even longer.

By the time you clean your fingers, you’re ready for another piece.

Beef

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1 teaspoon onion powder 1 teaspoon granulated garlic 1 teaspoon chipotle powder ¼ teaspoon ground black pepper 1 pound London broil strips

i nstructi o ns 1. In a 1-gallon resealable plastic freezer bag, thoroughly mix together all the ingredients, except the meat, and allow the mixture to rest for 10 minutes.

Add the meat strips to the marinade and mix them 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 8 to 24 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.

Dry as directed on pages 16–19.

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Camper Jerky ins t ruct io ns

There’s nothing fancy about this jerky at all. It’s a great road trip snack. It’s

1. In a medium-size bowl, mix all the ingredients together and let sit for 10 minutes. Lay a large piece of parchment paper down and put the meat on top of it. Unroll a large piece of plastic wrap and lay that on top of the meat. Begin to press the meat out with your palms, use a rolling pin to get it to ¼-inch thickness, then remove the plastic wrap. If drying in the oven, slide the meat-covered parchment paper directly onto a baking sheet.

Score the meat into rectangular shapes so it’s easier to break them apart when done drying. If using a dehydrator, cut the meat into rectangles. Use an offset spatula to arrange the pieces on the fruit roll tray and begin drying as directed on pages 16–19.

easy to eat because it’s made with ground beef, so it’s not as chewy and more on the crunchy side. The seasonings are also very mild. This ground beef jerky is so easy to make and it turns out better when you make it in the oven than in the dehydrator. ing re die n t s 1 pound 90/10 ground beef ¼ cup soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon granulated garlic 1 teaspoon granulated onion ½ teaspoon ground black pepper ⅛ teaspoon cayenne pepper

Beef

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Memphis-Style Jerky ins t ruct io ns

Tennessee is known for its music in Nashville and BBQ in Memphis.

1. In a bowl, thoroughly mix together all the ingredients, except the meat, and allow the mixture to rest for 10 minutes. Place the meat strips in a 1-gallon resealable plastic freezer bag and add the dry rub.

Mix them around so the meat gets completely coated with the dry rub. Remove as much air as possible from the bag, seal, and place it in the refrigerator for 8 to 24 hours. During the marinating time, remove the bag from the refrigerator and work the meat around so the rub is fully incorporated into it. Remove the strips from the rub and arrange in a single layer in your choice of dryer.

Dry as directed on pages 16–19.

When you hear the phrase “Memphis style,” they’re talking about Memphis-style BBQ. There are certain states that have a particular “style” of BBQ. It’s not just turn on the grill and slap your favorite sauce on the meat. Now that I live in one of those places, I have a better understanding of the beliefs behind the religion. This jerky is of the Memphis style of BBQ, which is a dry rub on pork. ing re die n t s 2 tablespoons brown sugar 1 ½ tablespoons paprika 1 tablespoon salt 1 tablespoon garlic powder 2 teaspoons ground black pepper 2 teaspoons chili powder 1 ½ teaspoons dried thyme 1 teaspoon dry mustard ½ teaspoon celery seeds 1 pound pork tenderloin strips

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Pork and Lamb

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Chile Lime Mango Jerky i ngr ed i ents

You’ve definitely seen packages of dried chile mangoes at the store, but did you know you could dehydrate the fruit at home and it tastes waaaaaaayyyyy better?

¼ cup lime juice 2 ripe mangoes, peeled, pitted, and cut into ¼-inch slices Cayenne pepper Kosher salt

Because there are no preservatives in the homemade version, it stays that bright, pretty, yellow-orange color. Adding the touch of tart lime juice to the sweet mango gives it another great layer of flavor that goes great with the heat of the cayenne.

Vegetarian

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i nstructi o ns 1. Pour the lime juice into a wide bowl. Dip the mango slices into the lime juice and arrange in a single layer on a drying rack. Sprinkle lightly with cayenne and salt to taste. Proceed to dry at 145°F as directed on pages 16–19 for 3 to 4 hours.

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