Jerry's Beef Jerky 3/11/23

 Jerry’s Beef Jerky 230311

Makes enough for 2-3 point roasts (about 6 lbs of meat?)

Slices fit in a big 10 tray dryer. If using a smaller dryer can cut recipe in half or run batches.

Marinade meat in marinade bag 24 hours minimum in refrigerator. However, meat in marinade can marinate in refrigerator for 2-3 days before putting in the dryer.

1. Use a really big bowl to mix everything together by hand to dissolve any salt, etc. Always taste some on your finger. But only before adding meat.

Dry Ingredients

• 1 T. Chili powder
• 1 t. Garlic powder
• 1 t. Onion powder
• 1 T. Cayenne pepper
• 1 T. Ancho pepper
• 2 T. Black pepper - coarsely ground

1

Wet Ingredients - 8 cups total liquid, water + sauce

·        1 c Worchester or Teriyaki sauce (Get the good stuff)

·        7 c Water

·        4 T Liquid smoke

·        1 t Habanero tabasco (optional)

Fresh Ingredients (These do not go in dryer. Cut in chunks so they are easy to knock off meat slices.)

·        2 stalks chunked celery

·        3-4 Jalapeños (chunked in ½)

2. Cut fat slab off meat. Now make 2 slabs out of one roast. Slice slab across the grain to make slices. Thinner slices cook faster but take up more spaces in the drier. Try to make all slices the same thickness so they cook equally and are done at the same time. Put meat slices in marinade as you slice them so they don’t clump together and all meat surfaces see the marinade.

Meat

·        2-3 Two Pound Point Roasts

3. Transfer meat and marinade to 2.5 gallon ziplock bags with slider. Double bag marinade and meat.

4. Put in refrigerator for 24 hours minimum. Flip the bag whenever you go in there.

5. After marinating, drain meat slices in colander. (Don’t need to pat dry.)

6. Put in dryer for until desired dryness is reached. Heavy duty driers like Cabellas 10 tray drier takes about 8 hours. My light duty round drier took 12 hours. This makes the house smell great.

Chocolate ice milk

Modified from https://chocolatecoveredkatie.com/chocolate-sorbet-recipe/ by putting in cashew or other nutmilk in place of water.

Prepare the night before or at least a couple of hours to allow mixture to cool.

Blend together well, then heat in microwave until sugar dissolves in 20-30 second increments for maybe about a 2 minute total. It won't feel gritty once sugar dissolves.

• 1 c. sugar
• 3/4 c. cocoa
• 1 c liquid, *water, nutmilk, regular milk.....

Then add, stir, and microwave until chocolate bits melt if you are using them. They really aren't necessary. The chocolate flavor is good without them.

• 1/8 t. salt
• 6 oz chocolate bits optional.

Then add and blend

• 1 T vodka or maybe other alcohol, optional but helps keeps ice milk soft in freezer.
• 1/4 t. vanilla

Then add and blend

• 1 1/3 c liquid of your choice* (see above)

When making ice milk can also add ground or chopped nuts.

I added while ice cream maker was mixing

• about 1/4 - 1/2 c ground hazel nuts

Or you can add some fruit but when I did that the fruit was icey. So maybe I should soak the fruit in some vodka or chop it up finer?

Let cool overnight and follow ice cream maker instructions.

I have a 1.5 qt. green life scoop express ice cream maker. 

It is very important to start the blade mixing before adding the ice milk mixer or you get too much build up on the sides and the ice cream blade will not turn. Also add liquid slowly through pour chute. After the mixture starts to thicken slightly add the nuts and/or fruit if you are adding them. Depending on the temperature of the liquid it can take 15-30 minutes for the mixture to freeze and the blade to stop turning in winter in a 65 F house. May take more time in summer?