|
Spicy
Teriyaki Jerky
An old favourite with a new twist
©
Outdoor Adventure Canada
A few years
ago I bought a food dehydrator and tried my hand at making beef
jerky. After much trial and effort I finally came up with a method
that works flawlessly.
Ingredients:
1
pound of thinly sliced, lean beef (I use flank steak)
1 tbsp freshly grated ginger
1 tbsp red chillies
1/2 cup Teriyaki sauce
1/4 cup dark soy sauce
Method:
Cut meat into 2 inch by 5 inch pieces about 1/4 inch thick. Mix
the remaining ingredients together in a shallow pan. Place meat
in the pan turning to coat with the marinade. Refrigerate for
24 hours.
Drain the
meat. Meanwhile place parchment paper sheets on the drying trays
of your dehydrator. Place strips about 1 inch apart on the trays.
Dehydrate for 8 to 15 hours checking periodically. Jerky will
be done when the meat is dry and cracks easily when bent.
Adjust the
marinade recipe to suit your tastes. Use liquid smoke for a more
traditional jerky. Experiment and have fun.
If you develop
a recipe you would like to share please send it into us via laurie@outdooradventurecanada.com
For more recipes
and cooking themed articles please view the backcountry
kitchen archive or visit www.wildernesscooking.com.
|
