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I just got a dehydrator and I'm looking forward to making my own lunch packs with nuts, dried fruit and veggies, and jerky. The bad part is that I am not a fan of soy. Does anyone have a good jerky recipe that does not use soy sauce?
Also have you tryed corn beef jerky, my family loves it, and hubby takes it in the truck
with him to snack on.
Just simply slice a nice lump of corned meat and dehydrate for at least 8 hours
or to your liking. Very nice snack, just watch out because some corned meat once dried
can be very salty, the men don't seem to care though.
You don't need soy sauce at all. I used Worchestershire sauce, peppers, spices and chillis.
But I'm sure any marinade recipe would work.
Just start with your chosen sauce or sauces (or even water might work) and start adding chillis, spices and pepper etc until you have a flavour you like then you soak the beef pieces for overnight in a sealed back with the marinade.
Or you could make it a hot marinade and soak them for a few minutes.
I made my jerky in an oven so I don't know how this compares to using a dehydrator.
I could be wrong, but I *think* Worchestershire contains soy.
Bushrat, how long do you cook it for in your oven, and do you leave the oven door open slightly? I don't have a dehydrator, and am working on figuring out the best method for doing this in my oven. I like a chewier jerky, but was worried about *not* cooking through. (Is that silly? Is it supposed to be sort of 'raw'--enzyme filled, etc?) I've made some in my oven b/4 but it was really crunchy--I think I cooked it too long.
I modified Alton Brown's version. Unfortunately, the Worcestershire sauce does contain soy.
I also did not use the box fan and furnace filters like he suggested, but instead did it in my convection oven at 150 (F) for 8 hours. The flavor was great, but I made the cuts way too thick. My next attempt, I will cut them very very thin.
Now, for modifications to the soy, I would up the liquid smoke to 2 teaspoons and use 1 1/3 cup Beef stock instead of soy and Worcestershire sauce.
Recipe courtesy Alton Brown, 2005
Inactive Prep Time:
8 hr 0 min
12 hr 0 min
10 to 12 ounces
* 1 1/2 to 2 pounds flank steak
* 2/3 cup Worcestershire sauce
* 2/3 cup soy sauce
* 1 tablespoon honey
* 2 teaspoons freshly ground black pepper
* 2 teaspoons onion powder
* 1 teaspoon liquid smoke
* 1 teaspoon red pepper flakes
* Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
I usually put a bunch of Frank's Red Hot sauce and black pepper in a big bowl mix in the meat and sit it in the fridge over night. I then slap it on the dehydrator in the morning and it is ready the following day.