Tuesday, January 5, 2010

Beef Jerky Emporium Does Anyone Have A Beef Jerky Recipe That Is Similar In Taste To Wild Bill's Original?

Does anyone have a beef jerky recipe that is similar in taste to wild bill's original? - beef jerky emporium

I would like to use a dehydrator and a jerky that tastes like the original recipe, Wild Bill. No, I'm hot or mild, only one type of beef origin. In addition, the pieces of meat, etc. ..

Thank you.


Anonymous said...

I have never mixed, but such letters raving wild the next best thing to your own ...


5 lbs. Low (a piece preferred) Fresh breast (lean) - all brands
* You can substitute the beef brisket with meat of your choice, remember to keep so thin that their unequal Get Fat *
15 to 20 Unzen soy sauce --
Worcestershire sauce 15 oz --
15 to 20 Unzen teriyaki sauce --
2 to 4 tablespoons brown sugar --
2 to 4 tablespoons garlic powder --
2 to 4 tablespoons onion powder --
2 to 4 teaspoons cayenne pepper --
5-ounce bottle of liquid smoke --
2 to 4 Unzen Dark corn syrup or molasses for added flavor --
1 - very sharp knife

Add all liquid ingredients in a container Now add all other ingredients in the bowl, stirring often. Trim as much fat as possible to coat. This is the fat of the meat does not go bad meat. The meat with the grain as thin as possible (about 3 / 16 "). The meat in the freezer for about 30 minutes before cutting toFine easier. Place the marinade, cut like. Make sure that all the ingredients of meat covered with meat and stir from time to time to ensure that all areas of the meat, the marinade was exposed. Cover and refrigerate for 24 hours or more
gentle shaking or stirring the meat at least 2 times viewed.

Place aluminum foil on the bottom of the oven and cover bottom completely. The meat on the shelves in upper rack filling, then the second rod. Adjust the temperature to at least 160 degrees (160 - 180 degrees). When visible stopped flowing, to be served with all meat, because the top of the meat is moister than the bottom. The top rack on the bottom rack and bottom of the meat dripping wet as the best. Meat
must be reviewed, drying and should be shifted accordingly (the
Rack from the bottom up, from the margins to the center of the heat, etc.) is low, the drying of meat does not cook.
It takes about 4 and 1 / 2 to 6 hours or so, depending on how much and how lean meats
has been resolved, and the METTemperature. About an hour or two, the oven door must
Avoid leaning against the kitchen is a good idea to keep open the oven door at any time during the drying process a good circulation of heat and air. One could say that the meat is cooked when it is folded without breaking a piece of
ease.Let meat cool before storing. She is ready to eat, you can dry it in air or less per day in an open container. This is now in an airtight container (zip pockets are to be kept as large) for the months
chilled, although I still kept my jerky months in the refrigerator. Remember, this meat
remain dry, it was set because in a sealed container once totally dried. The result of all the fun you will be around. 2.5 to 3 pounds or more of the best jumps in the city and you've done with your own recipe for corned beef. Tip: You love, and not spend $ 30.00 per pound or more for commercial chemical process called meat.

Peter H said...

No Regrets

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