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Non-Cattle Specific Topics
Recipes & Cooking
Beef Jerky
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<blockquote data-quote="gotfire" data-source="post: 600581" data-attributes="member: 8968"><p>We got something like this a few years back. </p><p><img src="http://www.redhotrestaurantequipment.com/v/vspfiles/photos/SSFD10-2T.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p>It works good and can do about 7 to 8 pounds at a time. It dose have 10 shelves that pic dose not show it and got it used for $250. We have put $50 into parts in 3 years but it runs almost every day for 3 months straight. </p><p></p><p>Below is the basic recipes my wife uses, she adds more or less of everything depending on how she feels that day. Most of the family would rather get a few pounds of jerky then us get them presents. We use this for beef, goat, deer, snake, and rabbit.</p><p></p><p>3 pounds or so meat sliced thin. </p><p>2/3 cup soy sauce</p><p>2/3 cup brown sugar</p><p>1/4 cup Worcestershire</p><p>1/4 cup white wine (must be something you would drink)</p><p>2 tablespoons of each; fine black pepper, garlic powder, onion powder, liquid smoke, and sea salt</p><p>Sometimes she adds, red pepper flakes, cayenne pepper, round ginger, hot sauce, teriyaki flavoring, concentrated OJ, honey, old bay, hickory smoke, vinegar, A1, or what ever you can find.</p><p>Let soak for at least 12 hours and go for it.</p></blockquote><p></p>
[QUOTE="gotfire, post: 600581, member: 8968"] We got something like this a few years back. [img]http://www.redhotrestaurantequipment.com/v/vspfiles/photos/SSFD10-2T.jpg[/img] It works good and can do about 7 to 8 pounds at a time. It dose have 10 shelves that pic dose not show it and got it used for $250. We have put $50 into parts in 3 years but it runs almost every day for 3 months straight. Below is the basic recipes my wife uses, she adds more or less of everything depending on how she feels that day. Most of the family would rather get a few pounds of jerky then us get them presents. We use this for beef, goat, deer, snake, and rabbit. 3 pounds or so meat sliced thin. 2/3 cup soy sauce 2/3 cup brown sugar 1/4 cup Worcestershire 1/4 cup white wine (must be something you would drink) 2 tablespoons of each; fine black pepper, garlic powder, onion powder, liquid smoke, and sea salt Sometimes she adds, red pepper flakes, cayenne pepper, round ginger, hot sauce, teriyaki flavoring, concentrated OJ, honey, old bay, hickory smoke, vinegar, A1, or what ever you can find. Let soak for at least 12 hours and go for it. [/QUOTE]
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