Kitchen: Jerky - feralcoder/shared GitHub Wiki

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Jerky Process

When I get meat home, I open it right up and throw it into a simple "cleaning" solution, to kill surface microbes. This is a combination of acid and curing salt.

When I'm ready to turn it into jerky, I mix the cleaning solution in with the rest of the sauce recipe. I slice up the meat, baste in sauce, and dry.

Cuts

Tri-Tip is super flavorful and retains pliability. Eye of round can dry faster, and also becomes brittle.

Use a sauce with a little sugar or oil on the eye of round to preserve some pliability.

Recipes

Chili Colorado

Meat Cleaner

• 1/8 cup White Wine Vinegar
• 1/8 cup Soy Sauce
• 1 tsp Prague #1

Remaining Sauce

• 1.5 cup Valentina
• 1/8 cup Onion Powder
• 1/8 cup Garlic Powder
• 2 oz New Mexico Chili Pods
• 3 tbsp Aleppo Pepper Flakes

Chili Verde

Meat Cleaner

• 1/8 cup White Wine Vinegar
• 1/4 cup Lime Juice
• 1 tbsp Prague #1

Remaining Sauce

• 4 oz Can Jalapenos (NOT pickled)
• 4 oz Can Green Chilis
• 1/2 cup Green Chili Flakes
• 2 cups Hatch Salsa
• 1/4 cup Onion Powder
• 1/4 cup Garlic Powder

Notes

This may have too much garlic and onion powders, and I think needs more salt.

Rock the Chaka

Meat Cleaner

• 1/8 cup White Wine Vinegar
• 1/8 cup Soy Sauce
• 1 tsp Prague #1

Remaining Sauce

• 1 cup Chaka's Mmmmmm Sauce
• 2 tsp Liquid Smoke
• 1 tbsp White or Red Wine
• 2 tbsp Pomegranate Juice