Recipe Section > Beef
Sweet Sriracha Beef Jerky
Ssteppe:
Sweet Sriracha Beef Jerky
enough marinade for 2-3 lb of meat - eye of round, top round are good, sliced 1/8-1/4 inch thick against the grain
1 cup rice vinegar
1 1/4 cups sriracha sauce
2-4 Tablespoons brown sugar (depending on how sweet you like it)
1 Tablespoon ground ginger
2 teaspoons garlic powder
2 teaspoons salt
Combine marinade ingredients. Dip slices of meat in marinade and place into ziplock bag. Pour rest of marinade into bag. Remove as much air as possible and refrigerate 1-2 days. Massage bag and turn over a couple of times a day.
Blot meat dry, but don't rinse. Smoke at 180 F for 2-4 hours (start checking at 2 hours and remove slices as they are done to your liking.)
Refrigerate or freeze for long storage.
pmillen:
Is there a need for cure?
Bar-B-Lew:
--- Quote from: pmillen on July 29, 2018, 02:04:30 PM ---Is there a need for cure?
--- End quote ---
I think only if you are not going to eat it right away. I believe the cure is supposed to help slow the growth of mold on the fat left on the jerky.
pmillen:
I know that jerky isn't pemmican but they're both dried meat with fat. Pemmican, in rawhide bags, was kept without refrigeration for years. So I thought (hoped) that jerky might keep a long time without cure, especially if refrigerated. Guess not.
Bar-B-Lew:
--- Quote from: pmillen on July 29, 2018, 02:23:58 PM ---I know that jerky isn't pemmican but they're both dried meat with fat. Pemmican, in rawhide bags, was kept without refrigeration for years. So I thought (hoped) that jerky might keep a long time without cure, especially if refrigerated. Guess not.
--- End quote ---
If refrigerated, I suspect you will get up to a month. I have had some not refrigerated go bad in less than 2 weeks without cure.
I've been vac sealing 5oz per bag. I put them in the freezer. When I think I may want some, I let it thaw in the fridge or on the counter. I usually eat it in a few days then.
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