Jerky - honey barbecue (master class)

Category: Meat dishes
Jerky - honey barbecue (master class)

Ingredients

Lean meat, beef
1 marinade
Honey 1/3 cup
Tomato paste 1/2 cup
Butter 1/3 pack
Vinegar 9% 1 tablespoon
Mustard 1 tablespoon
Brown sugar 2 tablespoons
Soy sauce 1 tablespoon
Garlic 2 cloves
Hot red pepper powder 1 h spoon
2 marinade
Dark beer 0.5 liter
Chilli 2 pcs
Lemon 1 PC
Ground black pepper 1 h spoon
Honey 2 tablespoons
Mustard 1 h spoon
Garlic 3 cloves

Cooking method

  • 1Jerky - honey barbecue (master class) We take a piece of beef, clean it from films and fat. Choose lean meat for jerky. If there is fat, cut it off completely. I tried to make jerky from different parts, the main thing is that there are no layers of fat. We did not feel much difference between the tenderloin and, for example, the shoulder blade, since the meat is cut thinly, across the fibers.
  • 2Jerky - honey barbecue (master class) Cut the meat into thin slices 0.5 cm thick, it is better to freeze the meat so that it is cut evenly.
  • 3Jerky - honey barbecue (master class) We take out all the ingredients for the first marinade.
  • 4Jerky - honey barbecue (master class) Put all the spices together in a saucepan and put on low heat. Stir, without leaving for 5 minutes, so that the butter melts and everything is mixed.
  • 5Jerky - honey barbecue (master class) The sauce is very thick and very aromatic.
  • 6Jerky - honey barbecue (master class) Prepare all the ingredients for the second sauce.
  • 7Jerky - honey barbecue (master class) Cut the lemon, squeeze the juice into a plate with chopped peppers.
  • 8Jerky - honey barbecue (master class) Put honey, mustard, garlic in a separate plate.
  • 9Jerky - honey barbecue (master class) Combine lemon with pepper and mustard mixture.
  • 10Jerky - honey barbecue (master class) Pour beer last.
  • 11Jerky - honey barbecue (master class) Mix the meat with sauces. You need to marinate meat for at least a day in the refrigerator.
  • 12Jerky - honey barbecue (master class) We take out the meat from the marinade and peel. For those who love very spicy things, the marinade can be left alone.
  • 13Jerky - honey barbecue (master class) We spread the meat on drying trays and dry it at 60 degrees for 10 hours.
  • 14Jerky - honey barbecue (master class) We dry it until we love it, mine do not like heavily dried meat.
  • 15Jerky - honey barbecue (master class) Finished meat should be stored for a long time and well, but only here it flies away quickly and imperceptibly.

Time for preparing:

34 hours

Cooking program:

drying

Note

For the first time I made such meat in June of this year, before traveling by car to Crimea. Jerky was planned to be eaten 2 halts before spending the night, but after our boys waved 1900 km in 24 hours and we stopped in a wonderful place near Volgograd in Dubovoy, no one noticed how they ended.
Jerky - honey barbecue (master class)

Bon Appetit everyone.

celfh
Olya, great recipe! And with our love of travel, well, just irreplaceable))


Added on Tuesday 20 Sep 2016 10:23 AM

Red pepper powder - is it sweet paprika?
SvetaI
olgea, so how to live now? Should I buy a dryer? I already hold on with my last strength, but if I can still turn my back on dried vegetables and fruits, then with meat it is more difficult.
Very, very appetizing, both this recipe and the previous one. Thank you!
Mark's mom
Olya, these are two different marinades, do not mix?

I liked the recipe very much, I will cook it in the nearest time
Arka
Beef recipes are more beautiful than each other!
I'll try, at least update the drying ...


Added on Tuesday 20 Sep 2016 10:54 AM

Olya, you just specify, please, in your beef recipes, which part (cut) is best suited, oh. to.?
olgea
Quote: celfh
Powdered red pepper - is it sweet paprika?
Nah, it's hot pepper. Now I will add.
SvetaI, We need to cook.
Mark's mom, yes, two different marinades, the meat turns out to be completely different, with lemon it is drier and harder, in tomato sauce it takes more time to dry until brittle.
Arka, Thank you!!! Drying turns out to be such a useful thing. At the expense of meat now I will try to figure it out.
SvetaI
olgea, and I bought a dryer! And, by the way, you are to blame for this! So now you will take the rap - answer my stupid questions
Tell me, the amount of marinade in the recipe for how much meat is calculated? Well, at least approximately?
olgea
Quote: SvetaI
Tell me, the amount of marinade in the recipe for how much meat is calculated? Well, at least approximately?
Well that's great, it's nice to be guilty of a good deed
About 500 grams. I hope you enjoy it.
SvetaI
Ol, do you need salt in the marinades?
Arka
Olya, I'm already drying the third piece of the scapula. It comes in very well despite difficulty in chewing.
We still need to work on this. I do not understand how to choose the mode in my Travolka I did at 60 ° at 8:00, 6:30 and 5:30 in time. Result: overdried meat, even when bending, still has an oak crust on top. It is difficult to bite off and chew, but it is impossible to stop.
I even thought to cut it even thinner, and dry it more, so that it crunched like chips. Maybe my dryer has a fan - a beast?
What to do? Can t reduce?
Orshanochka
olgea, laughed at herself from the heart from the name JERKI. Whoever hurts about what, he talks about it. Just for me Jerky is the name of heavy wobblers for trolling (fishing terms). Well, I think, like these artificial fish, yes in honey? I just missed fishing a lot.
And the recipe is very interesting. My husband and I used to make a part of beef biltong, but here I think it will be much tastier - I love the combination of honey and mustard. Thank you for such a detailed master class!

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