Teriyaki Jerky Marinade Without Liquid Smoke
It is November, and it's time for hunting season to kick off and the Jerky to commence (come forth)!
If your partner is a hunter, this is the time of year that you lose him to the wilderness. Well, maybe you already have if they own a BOW of some sort.
But, if they are waiting for gun season, VENISON Jerky may have to wait till after November 15th.
Until then, you can make Jerky with any type of meat with my special Multi-Purpose Teriyaki Marinade!
Sometimes, the hunters in the family can lose track of time. Lost in the thrill of catching dinner to feed themselves and the ones they love.
When helping to keep a hunter full and nourished while they are gone for long periods of time, I believe jerky is a really good idea! :-D
Jerky is a light packing item to have (You don't want a picnic in the woods during this time).
Also, a fantastic way to have protein on the go. Without worrying about the meat spoiling after a certain amount of time.
My tips for easy meat selection and preparation is LEAN MEAT. Lean meat with less fat is a MUST.
The white marble-ly stuff and fat found in meat is a NO GO. The marble part makes the meat tough once dried.
Then the fat keeps the meat wet longer and doesn't dry properly. Fat also makes the meat go rancid WAY faster and may need refrigeration to be edible.
Other meat tips:
Slice the meat when it's partially frozen or frozen. Seems crazy, but if you have never done it before, RED MEAT slices like butter when it is hard and cold.
Also, I prefer to make sure my meat is as tender as it can get from the start, before it is dried out.
The best way to a tender destination is to slice AGAINST the Grain.
I have noticed that there has been some commotion about the use of "Liquid Smoke".
The fact that it is a very processed way of getting a a smoky flavor that we love (as if it was smoked), (but it wasn't) has had some people avoiding products containing Liquid Smoke.
Instead, my jerky marinade includes "Smoked" Paprika and Chipotle Powder to give the deep dark color and smoky flavor with a little kick. So if this meat looks a little dark to you, don't worry, it's not burnt... It's deeply flavored!
This recipe is also Smoker- Free and Oven friendly for any viewers who don't have a smoker at home.
But by all means, whip out your smoker and set the temperature and time the same as the oven on it's lowest setting.
This will give a bold smoke flavor thats all natural and un-processed.
I don't use a microwave, but I do own a bunch of kitchen gadgets. Including a Smoker. Everyone Doesn't have a smoker, but the majority of us have a Queen, Opps, I mean an Oven in their home.
At my house the oven is the queen. The Queen takes care of us with wholesome hot meals and protects me from that extra radiation I'm always in fear of from the microwave, lol.
I love it, and I love sending it out into the deep woods with my hunter for a tasty treat, nutrients, and drive to catch more jerky meat for me!
:-D
This Multi-Purpose Teriyaki Marinade recipe is friendly to most types of meat including beef, turkey, salmon, and venison!
I am absolutely in LOVE with the use of wood for these watches.
I saw these watches and I thought, "This is so me!" It's so NATURALLY BEAUTIFUL! Then I thought, "This is so HIM!".
Great minds think alike! I couldn't resist giving him a perfectly crafted watch to go out into the woods with when he's hunting. I mean could you image whipping out your cell phone to check the time when deer game is approaching??
But my hunter was so impressed with the quality of this watch, he wears it all day and protects it at night. Putting it away in this amazing box that it came in with a cloth and everything! :-D
I can't wait to purchase several different varieties for him over the years so that he can match them to anything he wears.
The watch fits so smoothly and comfortably. Unlike metal watches, JORDs unique watches do not make noise or rip out any arm hair, lol.
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INGREDIENTS:
2 lbs of Lean Meat (beef, turkey, salmon, and venison)
1 Cups Soy Sauce (I use a soy sauce alternative)
1/2 Cup of Hard Cider (or your favorite beer)
1/4 Cup Blackstrap Molasses
1/4 cups Brown Sugar
1/2 - 1 Tablespoon Apple Cider Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon "Smoked" Paprika
1/2 - 1 teaspoon Chipotle Powder
1 teaspoon Black Pepper
1 teaspoon Salt
DIRECTIONS:
- Slice the meat against the grain into ¼" or more pieces (depending on preference)
- Cut off any visible fat or gristle.
- In a large bowl, combine the Soy Sauce, Hard Cider (or your favorite beer), Blackstrap Molasses, Brown Sugar, and Apple Cider Vinegar
- Next, combine all the seasonings: Garlic Powder, Onion Powder, "Smoked" Paprika, Chipotle Powder, Black Pepper, and Salt
- Place all the slices of meat into the marinade.
- Cover and refrigerate for 8 - 24 hours
- After meat has marinated. Place the marinated meat on a lined baking sheet with foil or add a sheet of foil directly onto wire rack in the oven an add meat on the foil.
- Bake meat on lowest oven setting at 145°F-170°F for 6 hours. NOTE: Leave oven door propped open or use a wooden spoon/utensil to keep the door open so moisture may escape.
- Flip meat half way through cooking time to ensure proper drying on both sides and throughout.
- Place the completed cooked jerky into zip lock bags for storage.
TIPS:
- Good for 4-6 months.
- If you have a dehydrator, you can set it to the same temperatures and same time.
- No alcohol? No problem! Use coffee in place of the beer of choice.
- Propping the oven open with a wooden spoon/utensil is essential for meat drying out properly.
- Red meat slices like butter when the meat is partially frozen or frozen.
- Slice meat AGAINST the Grain.