Preparation Of Meat Jerky

摘要

A method for preparing meat jerky is provided. A whole slab of raw meat is sliced into multiple whole, single slices of meat. A marinade is prepared including dark brown sugar, liquid smoke, worcestershire sauce, clover honey, a hot sauce, and a teriyaki sauce. The whole, single slices of meat are marinated for a predetermined amount of time and temperature in a refrigerator. The marinated whole, single slices of meat are flavored with one of multiple flavoring agents, for example, black pepper, cayenne pepper, jalapeno pepper, sriracha, lemon pepper, garlic, herbs, a barbeque spice blend powder, etc., to obtain the corresponding flavoring agent flavor. The marinated and flavored whole, single slices of meat are cooked in a cooking appliance at a predetermined temperature for a predetermined amount of time. The cooked whole, single slices of meat are then cooled to room temperature to produce whole, single slices of meat jerky.

主权项

1. A method for preparing meat jerky, the method comprising:
slicing a whole slab of raw meat into a plurality of whole, single slices of meat about 1/16 inches to about ⅛ inches thick; preparing a marinade for marinating the whole, single slices of meat, the ingredients of the marinade comprising:
about 10% by weight dark brown sugar;about 0.625% by weight liquid smoke;about 0.625% by weight worcestershire sauce;about 8.75% by weight clover honey;about 0.625% by weight hot sauce; andabout 42.5% by weight teriyaki sauce; wherein percent weight of each of the ingredients of the marinade is based on weight of the raw meat used to prepare a batch of the meat jerky; marinating the whole, single slices of meat in the marinade for about 6 hours to about 10 hours at about 40° F. to about 55° F. in a refrigerator; flavoring the marinated whole, single slices of meat with about 0.04% by weight of one of a plurality of flavoring agents comprising black pepper, cayenne pepper, chili powder, jalapeno juice, jalapeno pepper, sriracha, lemon pepper, garlic, herbs, and a barbeque spice blend powder, wherein percent weight of the one of the flavoring agents is based on the weight of the raw meat used to prepare the batch of the meat jerky; cooking the marinated and flavored whole, single slices of meat in a cooking appliance at about 140° F. to about 160° F. for about 12 hours to about 15 hours depending on thickness of the whole, single slices of meat; and cooling the cooked whole, single slices of meat for about 0.5 hours to about 1.5 hours to room temperature to produce whole, single slices of the meat jerky.