Chinese Jerky - Phase 1

3 pounds steak
3 cloves garlic, minced
1 tablespoon fresh minced ginger
2 tablespoons sesame oil
1/2 cup soy sauce
2 teaspoons red pepper flakes, crushed
1 tablespoon Brown Sugar Twin
1/2 teaspoons white pepper
4 tablespoons Dry Sherry

Cut the meat diagonally across the grain into 1/4-inch
thick, 2-inch wide strips. Trim away any fat or gristle.

Transfer the strips of meat to a nonmetallic pan. In a small
bowl, combine the remaining ingredients. Add the spice blend
to the strips of meat, cover, refrigerate, and marinate 24
hours.

Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate).

Preheat oven to 225 degrees. Line two large baking sheets
with foil and set the wire racks on top.
Arrange the meat strips on the racks in single layer. Bake
15 minutes. With a paper towel, blot up any surface grease.

Reduce the heat to 175 degrees and continue drying the meat
for another 4 hours or until the meat strips are completely
dry. Blot any excess grease with paper towels occasionally.

Leave meat on racks to cool and continue drying for several
hours before bagging it.

Hawaiian Jerky

1 pound lean meat, thinly sliced
1 teaspoon salt
1 teaspoon ground ginger
1 tablespoon Brown Sugar Twin
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 garlic clove, crushed
1 tablespoon pineapple extract
1/4 cup soy sauce.

In a small glass bowl, combine all ingredients except meat.
Stir to mix well. Place meat 3-4 layers deep in a container,
spooning sauce mixture over each layer. Cover tightly and
marinate 6-12 hours in the refrigerator, stirring
occasionally and keeping the mixture covered. Layout on
trays, 24 to 36 hours in
dehydrator.
Turkey Jerky

1 pound turkey, sliced thin
1/3 cup Worcestershire sauce
4 tablespoons liquid smoke
3 tablespoons soy sauce
1 tablespoon onion salt
1 teaspoon Tabasco sauce.

Mix all ingredients together in a bowl. Mix together and add
strips of turkey into marinade. Marinate for 8-24 hours,
depending how flavorful you want it. Take strips out of
marinade
and lightly dampen with towel to try excess liquid off.
Place in dehydrator or on sheets for oven. Dehydrate till
jerky is tough/crisp. Time varies based on method of
dehydration, use
your best judgment (12-36 hours). Add
extra Tabasco for more spicy flavor.

Western BBQ Jerky

1 pound lean meat
1 teaspoon salt
3 tablespoons Brown Sugar Twin
1/4 teaspoon pepper
1/3 cup red wine vinegar
1/8 teaspoon cayenne pepper
1/3 cup sugar free catsup
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dry mustard.

Slice meat into long strips 3/16 to 1/4 inch thick. (Cut
across the grain for increased tenderness.) Remove excess
fat.

In a small bowl, combine all the ingredients except the
meat. Stir to mix well.

Place meat 3 or 4 layers deep in a glass, stoneware, plastic
or stainless steel container, spooning vinegar mixture over
each layer. Cover tightly. Marinate 6 to 12 hours in the
refrigerator, stirring occasionally and keeping the mixture
tightly covered.

Place the meat strips on drying racks. Do not overlap the
strips to ensure good air circulation. Oven temperature
should be 140 to 160 degrees for the first 8 to 10 hours.
After that it may be lowered to 130 degrees until the meat
is dry. Occasionally blot the jerky with paper towels
as it dries to remove beads of oil.

Test the jerky for dryness by cooling a piece. When cool it
should crack when bent but not break. There should be no
moist spots.

Counting calories and carbs for jerky is difficult because
you need to measure what is left in the marinade and
subtract the value of it from the total you get when you put
all of the ingredients into a calculator program. However
you can look at the recipes and see that there are very
little carbs.
_________________
Ami in OH
SB-diet-plan