Teriyaki Jerky Out Of Ground Beef Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 lbs: Hamburger or ground turkey,
1 1/2 tsp: Crushed oregano,
1 package: McCormicks Meat Marinade,
3 tbsp: Teriyaki sauce, Kikkomans
-original flavor,
Coarse ground pepper,
Directions:
I have been making both hamburger and ground turkey for a couple years
now. What I do is add one packet of McCormicks Meat Marinade (Original
Flavor) to each pound of meat, plus about 1 1/2 teaspoons of crushed
oregano, and three tablespoons of teriyaki (Kikkomans). I then mix this
into the meat real well. I take a wad of meat, a little larger than the
size of a baseball, and place it between a good size sheet of wax paper,
then flatten the ball of meat out to about 1/4 inch or less in thickness.
I then fold the top sheet of wax paper back and using a knife, very
gingerly cut the meat into 1 1/4 inch (approx) strips. You cant press
down to hard with the knife, ya just have to kinda work it apart into
strips. I then cut these strips into pieces 4 to 5 inches long, and again,
very gingerly pick the strips up and lay them on the trays. When I have a
tray full, I then sprinkle the meat with a good coarse ground pepper (only
on the side that is facing up). I usually make up 6 trays each time our
kids, and grand kids pressure me into making a batch. The six trays will
normally fill two quart canning jars. I set the dehydrator on max power and
let it go for 8 to 10 hours. Midway through I rotate the trays from top to
bottom. Hope this is of aid to your jerky making efforts.
As far as powdered soy or teriyaki sauce goes, I have never heard of it in
powdered form. We enjoy oriental cooking and frequent the local oriental
stores quite frequently, and have never seen it in powdered form. But of
course, that doesnt mean that it is not out there.
After the jerky is made up, we store the jerky in the refrigerator. Of the
two types, hamburger and ground turkey, I prefer the turkey.
Source from luhu.jp
now. What I do is add one packet of McCormicks Meat Marinade (Original
Flavor) to each pound of meat, plus about 1 1/2 teaspoons of crushed
oregano, and three tablespoons of teriyaki (Kikkomans). I then mix this
into the meat real well. I take a wad of meat, a little larger than the
size of a baseball, and place it between a good size sheet of wax paper,
then flatten the ball of meat out to about 1/4 inch or less in thickness.
I then fold the top sheet of wax paper back and using a knife, very
gingerly cut the meat into 1 1/4 inch (approx) strips. You cant press
down to hard with the knife, ya just have to kinda work it apart into
strips. I then cut these strips into pieces 4 to 5 inches long, and again,
very gingerly pick the strips up and lay them on the trays. When I have a
tray full, I then sprinkle the meat with a good coarse ground pepper (only
on the side that is facing up). I usually make up 6 trays each time our
kids, and grand kids pressure me into making a batch. The six trays will
normally fill two quart canning jars. I set the dehydrator on max power and
let it go for 8 to 10 hours. Midway through I rotate the trays from top to
bottom. Hope this is of aid to your jerky making efforts.
As far as powdered soy or teriyaki sauce goes, I have never heard of it in
powdered form. We enjoy oriental cooking and frequent the local oriental
stores quite frequently, and have never seen it in powdered form. But of
course, that doesnt mean that it is not out there.
After the jerky is made up, we store the jerky in the refrigerator. Of the
two types, hamburger and ground turkey, I prefer the turkey.
Source from luhu.jp