R’s Beef Jerky Recipes: Spicy Mango & Spicy Teriyaki

R seemed obsessed on finding thinly sliced beef for making jerky.   He was incessantly requesting me to figure out how to get it.  Since I don’t eat beef, or necessarily want it in my dehydrator, I kept blowing him off with a smile and nod. Then one day, we stopped to check out a nearby international grocery store which has all sorts of exciting items such as dried chiles, an array of olive and nut oils, exotic vegetables, fresh turmeric root, a middle eastern bakery, and lo and behold…a meat section. Pushy customers holding numbered tickets stood impatiently behind the glass heckling the overworked butchers. Surprisingly, R walked right on up, took a number, and stood in place, arms crossed, gazing at the meat selection with his signature happy smirk. Are you kidding me? This is the guy who hates waiting for a parking space, freaks out at stop lights, and burns his mouth all the time because he has zero patience for letting his food cool. After touring the store a few times, I heard R’s number called. The thinly sliced meat he’d been dreaming of existed indeed. He even took a picture of it- for my future reference, of course.

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Spicy Mango Beef Jerky

Ingredients:

  • 3 lbs beef shoulder clod steak*
  • 1 small-medium sized mango sliced
  • ½ cup fresh squeezed blood orange juice
  • 1 cup soy sauce
  • 1 cup honey
  • 2 Tbsp Sriracha
  • 2 Tbsp pepper
  • 2 Tbsp salt
  • 2 tsp habanero chile pepper flakes (crushed dried habaneros)

Final touches:

  • crushed black pepper
  • coarse salt
  • black sesame seeds

*The type of beef you use is up to you. Beef shoulder happens to be pretty cheap and thinly sliced. Make sure your slices are only about 3/16” thick.

Directions:

Slice the meat either with or across the grain into roughly 1” wide strips.

Cut away as much fat as you can from the meat slices. The higher the fat content, the shorter the storage life of jerky.

 

Add all of the ingredients (except the meat!) to a blender and purée until smooth.

IMG_4093

Pour the marinade into a 3 or 4 quart container with a lid.

Add the meat slices, making sure they get well coated and covered by the marinade. All of your meat slices should be submerged.

Cover, refrigerate, and allow your meat to marinate for 24 hours.

Final Touches & Dehydrating*:

After marinating for 24 hours, shake off any excess cure and spread the meat strips in a single layer on the dehydrator trays.   Sprinkle the tops of meat strips with crushed black pepper, coarse salt, and sesame seeds.

 

Dry at 165°F/74°C for approximately 4-6 hours. If your meat is a little thicker than 3/16”, it may take up to 7 hours.

Always test jerky using a cooled piece. Properly dried jerky, when bent, should crack but not break.

*Our dehydrator and dehydrating information come from Excalibur.

Storage:

Jerky that will be eaten right away can be stored in a Ziploc bag in a cool, dark place, or the refrigerator. For longer lasting jerky, place in an airtight container, or vacuum seal. This will give your jerky a shelf life for a couple of months.   Otherwise, save your jerky for almost a year by refrigerating or even freezing vacuum sealed bags.

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Spicy Teriyaki Beef Jerky

Ingredients:

  • 3 lbs beef shoulder clod steak*
  • 12 oz Teriyaki (we use Trader Joe’s Soyaki, but you can use your favorite)
  • 4 oz soy sauce
  • 1 Tbsp black bear
  • 3 Tbsp fresh grated ginger
  • 9 garlic cloves
  • 2 Tbsp salt
  • 3 tsp habanero chile pepper flakes

Final touches:

  • crushed black pepper
  • coarse salt

*The type of beef you use is up to you. Beef shoulder happens to be pretty cheap and thinly sliced. Make sure your slices are only about 3/16” thick.

Directions:

Slice the meat either with or across the grain into roughly 1” wide strips.

Cut away as much fat as you can from the meat slices. The higher the fat content, the shorter the storage life of jerky.

 

Add all of the ingredients (except the meat!) to a blender and purée until smooth.

IMG_4093

Pour the marinade into a 3 or 4 quart container with a lid.

Add the meat slices, making sure they get well coated and covered by the marinade. All of your meat slices should be submerged.

Cover, refrigerate, and allow your meat to marinate for 24 hours.

Final Touches & Dehydrating*:

After marinating for 24 hours, shake off any excess cure and spread the meat strips in a single layer on the dehydrator trays.   Sprinkle the tops of meat strips with crushed black pepper and coarse salt.

 

Dry at 165°F/74°C for approximately 4-6 hours. If your meat is a little thicker than 3/16”, it may take up to 7 hours.

Always test jerky using a cooled piece. Properly dried jerky, when bent, should crack but not break.

*Our dehydrator and dehydrating information come from Excalibur.

Storage:

Jerky that will be eaten right away can be stored in a Ziploc bag in a cool, dark place, or the refrigerator. For longer lasting jerky, place in an airtight container, or vacuum seal. This will give your jerky a shelf life for a couple of months.   Otherwise, save your jerky for almost a year by refrigerating or even freezing vacuum sealed bags.

IMG_4127

These are only two great recipes for DIY beef jerky.  Try concocting your own!

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