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Before you jump to Asian Sweet & Peppery Jerky recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Just about every article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. From time to time, though, you definitely do not wish to make a full meal for your family or even just for yourself. Once in a while you need to pay a visit to the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. You are able to do this because many of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here is how to eat healthfully when you visit the drive through.
Choose a drive through depending on whether or not it has more healthy options available. Arby’s as an example, isn’t going to provide burgers. Instead, the options include things like roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has offered hamburgers for decades, they also have quite a few other healthy options like salads, baked potatoes and chili. Not all fast food locations are as unhealthy as McDonalds with its deep fried every little thing.
Common logic tells us that one sure way to get healthy and lose fat is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a couple of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. At times the thing you need most is just to have someone else do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!
We hope you got benefit from reading it, now let’s go back to asian sweet & peppery jerky recipe. To make asian sweet & peppery jerky you need 16 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to prepare Asian Sweet & Peppery Jerky:
- Take Basting Sauce
- Get 1/3 cup pineapple juice, unsweetened
- Take 3 tbsp oyster flavor sauce
- You need 2 tbsp soy sauce
- Get 2 tbsp rice wine vinegar
- Provide 1 tbsp white sugar
- You need Jerky Ingredients
- Take 2 lb ground beef, super lean (97%)
- You need 2 tsp Morton Tender Quick Meat Cure
- Prepare 3/4 tsp garlic powder
- Prepare 1/2 tsp red pepper flakes
- Provide 1/2 tsp coarse ground black pepper
- Take 3 tbsp brown sugar
- Take 1 tsp Chinese 5-spice powder
- Prepare 1 tsp onion powder
- Provide 1 tbsp soy sauce
Instructions to make Asian Sweet & Peppery Jerky:
- In a small bowl or measuring cup, mix together all of the basting sauce ingredients and set aside.
- In a large mixing bowl, combine all the jerky ingredients.
- Using your clean hands, mix the jerky ingredients together VERY well. Get in there and really squish it up! I find it's best to rinse your hands under very warm water about every minute while mixing the meat, shaking off excess water (rather than towel drying). Not only warms up your hands, but adds a bit of moisture to the mix, which makes it come out of the jerky gun more smoothly. You want to hand mix for about 8 to 10 minutes to get the flavors well distributed.
- Load your jerky gun with the meat mixture. I like to use a large rubber spatula to push the meat down as I load.
- Squeeze out strips of jerky mix onto your dehydrator trays until all the mix is used up.
- There's always going to be a bit of meat mixture left in the nozzle tip of the jerky gun. No worries! No waste! Unscrew the jerky gun and pull it out.
- Pinch off small pieces of the leftover meat mixture (see photo) and flatten it to the same thickness as your jerky strips. Fill in the small empty spaces on the dehydrator trays. These little pieces are what you'll be taste-testing during the drying process since dehydrating times can vary.
- Gently brush the top side of the meat with the basting sauce.
- Dehydrate at 160°F for 75 minutes.
- Wash your hands very well. Gently turn over all the jerky. Brush on more basting sauce. Rotate your trays and continue dehydrating.
- Continue dehydrating another 3 to 4 hours. The time is variable depending on your dehydrator and moisture conditions. Every hour, remove one of the small test pieces of jerky from the dehydrator. Allow it to cool completely (about 30 minutes) so the basting sauce can become less sticky and eat it. When you're happy with the dryness and texture, your jerky is done. Mine is generally done, to my liking, in a total of about 6 hours of dehydrating.
- Turn off the dehydrator and unstack the trays leaving the jerky on the trays until completely cooled, at least 30 minutes. It must be completely cooled before packaging! I usually wait 1 to 2 hours before packaging. If you prefer a strong pepper kick to your jerky (this is mild), as soon as you unstack the trays, while the basting sauce coating is still a bit sticky, sprinkle with coarse ground black pepper.
- When completely cool, package in airtight containers. I like to vacuum seal about 6 pieces to a bag with my FoodSaver. But you can use ziplock bags or any food container with a tight-fitting lid. This batch here is being shipped to an out-of-state granddaughter, so vacuum packaging is the ideal method.
- ADDITIONAL INFORMATION: If you're lucky enough to know a hunter, deer and elk meat make excellent jerky and, ground, can be substituted for the ground beef in this recipe. The Morton Tender Quick Meat Cure is available in many supermarkets in the spice section near the salt. It's also available at Amazon, though more expensive. The meat cure retards spoilage, although this jerky tends to get eaten up pretty quickly. Should you choose to not add the meat cure, add 2 teaspoons of salt to the recipe.
- Here's another tasty ground beef jerky you might want to try: - - https://cookpad.com/us/recipes/343813-snapn-peppery-beef-jerky
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