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Through this Beef Jerky Recipe, We will show you how to stir the beef and split the version of the marinade, as well as some tips and tricks to help you succeed.
You may misunderstand that this is difficult, or that you need special equipment to perform this operation, but instead, you can use a smokehouse, household oven, or dehydrator to complete this operation, and We will help you.
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The round eyes are very thin and have some fat on them, but they are easy to cut into thin slices, so you can eat the meat that is most suitable for beef jerky. We always use round eyes, but you can also use round upper, round lower frames, and maybe other circles.
We think that if you ask, the butcher will usually cut it into thin slices for you, and We usually tell them to cut it to about 1/8 inch thick.
If you think about it, you can ask them for the number they used on the slicer, and then give them the number of slices next time, which is more accurate than giving them the thickness in inches.
Be sure to tell them whether you want to cut along the grain or cut along the grain.
We like this super tender, so We cut it. Most of the time, they are against grains. If you like grains, this will make it firmer.
This is a great way to increase the flavor of the meat. If you follow my instructions, you don’t need to season the meat at all after marinating it.
1 cup (8 ounces) low-sodium soy sauce (normal level, but I prefer less salty) 1/2 cup Jim Beam bourbon 1/4 cup raw honey 1/3 cup raw blush 1/4 cup barbecue sauce and The other ingredients create a marinating process, perfectly, perfectly…always, and I think I finally came up with something you really like.
Bourbon whiskey adds flavor, and the alcohol takes a long time to evaporate before drinking. I strongly recommend that you follow the recipe. The menu, if possible.
This recipe can make more than 2 cups of marinade, which should be enough to handle about 3 pounds of meat. After the marinade is cooked, stir well, then put the meat and marinade in the bag. 1-gallon pull chain.
Close the bag and gently shake/massage the meat and marinade to make sure all the meat is in good contact with the marinade. Put the wrapped meat/marinade in a container to prevent leakage (this is always a good idea), and then refrigerate the container for 24 hours.
Every few hours or every time you think about it, bring a bag and massage it a little to make sure that the marinade works on all types of meat.
After marinating the meat for 24 hours, discard the marinade and slice the meat on the Bradley grid. Alternatively, you can place the meat directly on the smoker’s grill.
Put the Bradley shelf among the smokers and smoke. Heat at 170-180°F for 2-3 hours or until the meat reaches 160°F.
When the meat reaches its cooking temperature, it can be simply heated or transferred to a dehydrator for continued consumption as long as it is maintained at a temperature of 140°F or above.
Dry it at 170-180°F until the meat is dry to get yummy Beef Jerky.
Pat the meat dry. Check the meat approximately every hour until it is turned off, and then every 30 minutes or so until the desired dryness and texture are achieved.
Aside from having to fold it without cutting it in half, it is difficult to describe how it cooks perfectly.
In addition, it is recommended that before canning, beef jerky is further dehydrated at room temperature for 24 hours. If you don’t go out to eat for a week, then the best option is to freeze the beef jerky.
Order online at Meats Today beef boneless, beef curry cut with bone, beef with bone try different recipes at home and command your opinion.