All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings by Andy Lightbody & Kathy Mattoon

Author:Andy Lightbody & Kathy Mattoon [Lightbody, Andy]
Language: eng
Format: azw3, epub, pdf
Publisher: Skyhorse Publishing
Published: 2015-10-05T16:00:00+00:00

This is a really easy recipe with a south-of-the-border attitude that has great flavor and no heat. If you want to “kick it up,” you can add some ground red or chipotle peppers (½–1 teaspoon) to the marinade and let it all cure for 12–24 hours.

WILD, WILD BRANDY

• 2 pounds lean meat strips (works well with all game meats)

• 2–3 ounces brandy

• 1 cup apple cider

• 1 cup soy sauce

• ¼ cup sugar

• ¼ cup seasoning salt

• 2 cups water or beer

• 1 tablespoon grated orange zest

• ½ teaspoon onion powder

• ½–1 teaspoon garlic powder

• 6 cloves (whole or ground)

Brandy flavor, orange zest, and the cloves combine with the other ingredients to make this jerky recipe from Smokehouse (www.smokehouseproducts.com) a sweet treat.

Mix and marinate 12–24 hours in your refrigerator. Drain marinade, but do not rinse, and allow the meat to air-dry or pat dry with paper towels. We used the Smokehouse Big Chief smoker with 3 full pans of hickory chips. Dry 12–16 hours until the meat is bendable but not super dry.

THAI CHILI SAUCE STRIPS

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